This post originally appeared as a guest post on the Attune Foods blog, on the topic of “motivation”… which isn’t always about losing weight or “dieting.”
“Motivation” doesn’t always mean dieting or losing weight. It can simply mean setting goals and taking steps to reach them. That might include weight loss for some people (their motivation could be to “feel better”), but motivation also applies to many other aims.
One of my personal goals—cheesy as it may sound—is to make the world a little better. I have an innate drive to help others (thanks, Mom), and I feel satisfied when I accomplish something that contributes to that aim. Even if I can’t always name the exact source of the drive, the important thing is that I’m motivated to act.
No single person can solve every problem, but small actions by many people add up. Those small actions can trigger further positive changes, often in surprising and rewarding ways.
I’ve long been interested in food and nutrition and how they relate to health—for myself and for others. Growing up, I was in the Boy Scouts (again, thanks Mom) and spent many summers at Camp Emerald Bay on Santa Catalina Island—first as a camper and later as staff. I was even the only vegetarian on staff in 1991. Today I serve on the camp Alumni Association board and try to spend a week each summer volunteering on the island.
For as long as I can remember, the camp’s meals have been typical “camp fare.” While the food has been better than many camps, there’s always room for improvement. Over time, as the number of campers increased, the kitchen began to rely more on prepared “heat-and-serve” items—much like many school cafeterias have done.
A couple of years ago, I spoke with camp management about improving the nutritional quality of our meals. They were enthusiastic. Everyone already had full responsibilities, so what was needed was a volunteer willing to coordinate the effort and keep it moving forward.
Last summer we began with small, practical changes—one of them was adding Uncle Sam cereal to the breakfast bar. While I was on the island I drafted an official nutrition policy and worked with camp leadership to refine it. I also had time to enjoy the camp experience with friends—proof that adults can still have fun at camp.
Change takes time, but we are making steady progress. This year the camp has a new food service director and head chef who are eager to introduce healthier choices, including preparing more food from scratch and serving more whole grains. A new business director and I have also started discussing healthier snack options for the trading post. The path ahead may be long, but I’m encouraged by the foundation we’ve built and the early improvements already underway.
Little by little, we’re helping make the world a bit better. That progress is motivating in itself.