Resource Library

While many risks can be managed through decisions regarding such things as facilities, equipment, requirements for participation, and policies, it is primarily through the day-to-day decision-making by staff that a camp has the most capacity in establishing control over risk. In large part this is because most accidents involving campers occur in program, living, and common areas — typically when campers are (or were supposed to be) under the supervision of frontline camp staff such as cabin counselors, program staff, and activity area supervisors.

Where do you belong? Close your eyes for a second and ask yourself that question. Can you picture a place where upon arrival you feel totally safe, respected, and loved?

In November 2018, 15-year-old Greta Thunberg began a two-week strike in front of the Swedish Parliament. She was on a mission to bring attention to the looming threat of climate change and to protest the inaction of world leaders on the issue. When she started, she was alone. Less than a year later, on September 20, 2019, she was joined by a wave of more than 14 million people in a cascading series of protests that spanned the globe through 138 countries, beginning in Australia and ending 24 hours later in the Americas (Sengupta, 2019).

What type of dining service does your camp use? To get an idea of what is currently popular in camps, I conducted a survey among camp food service directors and received some insightful responses.

Buffet Serving Style

Some of the first buffet restaurants in America were established in the 1950s by restaurateur Johnny Garneau. These mimicked the traditional Swedish "smorgasbord" buffet-style meal, with a wide variety of food displayed on a table (Smith, 2013).