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Students at BCC Address Hunger Through Healthy Food Drive
Oct 31, 2011
Berkshire Community College (BCC) is teaming up with Berkshire Health Systems (BHS) and the Tri-Town Health Department for a Healthy Food Drive: Share the Bounty in the County running through November 4th. Proceeds from the drive will go to the Salvation Army in Pittsfield for distribution to families and individuals in need.

The general public may bring donations to any of the seventeen donation boxes in Central Berkshire County. Twelve locations at Berkshire Health Systems including the BMC Cafeteria and Main Lobby, three at Berkshire Community College including the Susan B. Anthony Student Center. Folks may also drop off donations at the Salvation Army in Pittsfield (designate Share the Bounty Drive) and Tri-Town Health Department in Lee, MA.

The Healthy Food Drive focuses on the collection of nutritionally beneficial foods. Paying attention to the nutritional value of donated items can help provide nutrient-rich foods that are essential for disease prevention and good health to families and individuals right here in Berkshire County.

Suggested food donations for the Healthy Food Drive include: canned chicken, tuna and salmon (in water), hearty soups (low sodium, 5 g or more fiber per cup, without hydrogenated fats), chicken, beef, or vegetable broth (low sodium, without hydrogenated fats), canned vegetables (low sodium), canned fruit in its own juice, natural applesauce (with no added sugar and no artificial sweeteners), dry or canned beans, lentils, dried peas, natural peanut butter (good brands include; Smucker's, Teddy's, Maple Grove Farms, Nature's Promise), whole grain pasta, brown rice, cereal, shredded wheat and oatmeal (3 g or more fiber/ 6 g or less of sugar), jam (Tap ‘n' Apple Butter or Polaner All-Fruit), Vinegar (balsamic or white balsamic), extra virgin olive oil or canola oil, dry fruit, including raisins, cranberries, apricots (no added sugar), nuts, including walnuts and almonds, evaporated milk, dry milk powder, bottled water and pasta sauce.

As part of BCC's Service Learning programs, students in Annette Guertin's Mathematics classes from 018 Pre-algebra to Mat 101 Applied Contemporary are monitoring the drive at BCC by recording and evaluating data daily. Students will present their findings on pounds collected, nutrition statistics and other measurable factors at the end of the semester.

Collection boxes, designed by art students under the direction of Professor Lisa Griffith, are stationed at the receiving locations at BCC, BHS and Tri-Town. Additionally, Professor Carl Maaia and Maureen Brennan's Culinary Arts students are creating recipes from the healthy foods list derived from BHS Registered Dietitians and Nutritionists. Recipe cards with a link to view "how to" videos on YouTube will be included in the totes.

For more information, call Kim Kelly at Berkshire Health Systems, Community Health Education Coordinator 413-395-7976 or visit


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