In the spirit of this season of giving, the GPH Dean's Office hosted a Holiday Community Service Day. Three groups of students, faculty and staff were dispatched across the city to pack and serve meals to those in need, to organize food pantries in preparation for future distributions, and even to contribute to a digital archive so that invaluable knowledge is more accessible. Look below to learn where our groups lent a hand and what kind of impact they were able to make.
Bowery Mission
Partnering with Bowery Mission was an opportunity for GPH participants to collaborate in meaningful ways to support the organization’s efforts. Volunteers diligently prepared ingredients such as vegetables and meat for nutritious meals, including chili and salad. Additionally, they organized the pantry by assessing desserts for freshness and assembling 15 trays of desserts to be served. The day exemplified teamwork and dedication, contributing to the Mission’s goal of providing comfort and nourishment to its guests.
New York Botanical Gardens
During a community service day at the New York Botanical Garden, volunteers were given the opportunity to assist in the Herbarium, a renowned repository of botanical history. Their task was to photograph herbs from around the globe, capturing their intricate details and preserving their beauty. By helping digitally archive decades' worth of plant specimens, they contributed to making this invaluable knowledge accessible to researchers and enthusiasts worldwide. It was inspiring to see them play a role in connecting people with the natural world and ensuring these plants’ stories endure for generations to come.
Trinity's Services And Food for the Homeless
A community service day at Trinity's Services And Food for the Homeless allowed our GPH team to support the local community through meal preparation and pantry distribution. The team prepared and served a nutritious lunch consisting of chicken noodle soup, bread, apples, diced pears, and juice, providing 153 meals to those in attendance. Following the lunch service, volunteers organized and distributed pantry bags containing essential items such as canned goods, potatoes, salmon, beef, vegetables, brussel sprouts, squash, oranges, and onions. This effort ensured that attendees left not only well-fed but also equipped with additional resources to meet their needs.
