Food and Nutrition Entrepreneurship Camp inspires Arkansas high school students

Pine Bluff, Arkansas recently hosted a two-day Food and Nutrition Entrepreneurship Camp designed to immerse high school students in the interconnected worlds of agriculture, food systems, and business. The camp, held by the University of Arkansas at Pine Bluff (UAPB), provided hands-on learning experiences for students from Marvel and Pine Bluff, Arkansas.

Bridging Education and Industry

The camp was a collaborative effort between UAPB’s School of Agriculture, Fisheries and Human Sciences (SAFHS), the National Black Grower’s Council (NBGC), and UAPB’s Office of Institutional Advancement. Students explored topics ranging from agricultural economics and artificial intelligence to nutrition and business development. Dr. Kimberly Haynie, associate professor of nutrition and food science, highlighted the camp’s goal of exposing students to potential career paths.

Did You Know? The University of Arkansas at Pine Bluff is an 1890 Land-Grant Historically Black College and University (HBCU) with a history spanning over 150 years.

A Multifaceted Curriculum

The first day of the camp focused on the economic foundations of agriculture and its impact on health, technology, and entrepreneurship. Dr. Bruce McGowan, interim provost and vice chancellor of academic affairs, and Dr. Marilyn Bailey, interim chair for the Department of Human Sciences, offered welcoming remarks. A presentation by Dr. Paul W. Hannam, a family medicine doctor in Pine Bluff, emphasized the importance of locally sourced, nutrient-rich foods and their connection to long-term wellness.

Students also visited Arkansas River Rice Mill, where co-owner Philip “PJ” Haynie III shared his experiences in agriculture and entrepreneurship. He detailed his educational background in agricultural economics from Virginia Tech and his leadership roles, including his presidency of Minorities in Agriculture, Natural Resources and Related Sciences. The day concluded with an interactive activity co-facilitated by Haynie and Elzadia Washington, associate director of the National Black Grower’s Council, focusing on data, technology, and economic decision-making in modern agriculture.

From Food Systems to Culinary Skills

The second day shifted the focus to the hospitality industry and food systems. Students toured Magnolia Food Hall, engaging with restaurant owners and learning about business operations and customer service. Dr. W. Jinnings Burruss Jr., assistant professor of food service and restaurant management, led a hands-on cooking session where students prepared a healthy meal using professional equipment, reinforcing lessons in nutrition and food safety.

Expert Insight: Programs like this camp are crucial for addressing potential workforce gaps in agriculture and food-related industries. By providing early exposure and practical skills, initiatives like this could encourage more students to pursue careers in these vital sectors.

Closing remarks were delivered by Dr. Andrea Stewart, special assistant to the chancellor, Lawrence Conyers, a UAPB alum and National Black Grower’s Council board member, and Dr. Hazel Reed, former dean of UAPB-SAFHS. Speakers encouraged students to consider education and careers in agriculture, food, and nutrition, emphasizing the importance of leadership and innovation.

Frequently Asked Questions

What was the primary focus of the Food and Nutrition Entrepreneurship Camp?

The camp focused on providing Arkansas high school students with hands-on exposure to careers in agriculture, food systems, and entrepreneurship.

Who partnered to host the camp?

The camp was hosted by UAPB’s School of Agriculture, Fisheries and Human Sciences (SAFHS) in partnership with the National Black Grower’s Council (NBGC) and supported by UAPB’s Office of Institutional Advancement.

What types of activities did the students participate in?

Students participated in activities including tours of Arkansas River Rice Mill and Magnolia Food Hall, a hands-on cooking session, and an interactive agricultural economics activity.

If this camp proves successful, UAPB and the National Black Grower’s Council may consider expanding the program to reach more students and explore additional facets of the agricultural and food industries. Further collaborations with local businesses and organizations could also enhance the learning experience. It is also possible that similar camps could be replicated at other institutions to address workforce development needs in different regions.