Kelly Fuhr is a volunteer for Cooking Matters Colorado, serving on the Impact Council and as a Nutrition Instructor in classes. She shared about her passion of connecting people to healthy food and why she volunteers.
"One of the main reasons I am inspired to work at Danone North America is our mission: to bring health through food to as many people as possible. This is a core value for me, and what aim to spend my time doing.
I support Cooking Matters by serving on the Impact Council and by teaching Nutrition in their courses. I see my volunteer work with Cooking Matters as linked to what I do for Danone.
During the day, I work in Research and Development supporting the scientists, helping to make products that meet our consumers’ needs. I spend a lot of time thinking about what it is that they might want, what’s too much sugar for them, how important is 50 percent more calcium, how much protein should a snack bar have, and once a week I get to go out and just talk to people.
When I teach nutrition for Cooking Matters, I get to help consumers understand why sugar is important, why they should eat breakfast, and how to read nutrition labels. I get to teach them how to shop for food and how to cook it.
What I’ve seen is that so many people today don’t have the confidence to cook meals for themselves, and so they and their children eat things that are pre-made; frozen, fast-food, or ready-made like breakfast cereal.
Part of what we do at Cooking Matters is making it accessible for consumers to make better choices. For some of our participants, learning how to cook unlocks this whole world of caring for themselves and for the food that they put in their bodies.
Kids especially are curious and they want to learn. When I think of the Horizon (branding) kid, I think of the kids in my classes. They want to learn about food, they want to make parfaits, and chop up their ingredients themselves and be involved in the process of what they’re eating.
I try not to bias folks towards our products when teaching for Cooking Matters, but I do make sure our participants know how to tell the good from the bad in terms of what they’re buying. Certainly on the Danone side we spend an awful lot of time and energy on putting the right things into our products, I see organizations like Cooking Matters as a complement to our work—they ensure that people know what good food looks and tastes like."