World Gratitude Day recognizes gratitude from people all over the globe with different backgrounds, religions, and upbringings. This day also allows those who do not celebrate Thanksgiving to honor what they are grateful for. At Wooster, gratitude is practiced and valued, making World Gratitude Day a great way for students and faculty to express their appreciation.
World Gratitude Day originated in the fall of 1965. Meditation teacher Sri Chimnoy and his peers were enjoying Thanksgiving dinner in the meditation room at the United Nations building when Chimnoy proposed a worldwide day of thanks. Those present at the dinner agreed, and vowed to celebrate gratitude in their countries annually on Sept. 21. 12 years later, a ceremony took place in honor of Sri Chimnoy’s work at the UN’s New York Headquarters. During the ceremony, the group that ran the meditation room requested formal recognition, marking the start of what is now known as World Gratitude Day.
Even before it became an official holiday, gratitude was a fundamental part of Wooster’s ethos. For example, at the end of chapel every Wednesday, students and faculty are encouraged to share their appreciations. Gratitude has also been the main topic of chapel and advisory on multiple occasions, but these conversations usually take place around Thanksgiving.
“Gratitude for me is being thankful for the people around you and the little things and moments in life that shape who you are—like your friends and your family,” said Abbey, a senior at Wooster.
For Junior Avery, gratitude is, “Doing something nice for someone you appreciate.”
Over time, we become accustomed to our privileges like receiving a private education, having a roof over our heads, a bed to sleep in every night, technology, food, and clean water.
Here at Wooster, Chef Rick and his crew provide us with freshly cooked breakfast and lunch every day, and always ensure that anyone with dietary restrictions or preferences is given alternative options. For example, on the first day of school, the lunch was burgers and hot dogs, but Chef Rick also prepared veggie burgers for anyone who doesn’t eat meat. Additionally, students and faculty have access to a salad bar, fresh fruit, soup, yogurt, toast, sandwiches, and so on.
While Wooster serves healthy and fresh food, other schools in America do not. There are concerns around the quality of school lunches, as students are served ultra-processed foods designed by industries to promote longer shelf-lives and increase hyperpalatability. Hyperpalatable foods are made to activate the part of your brain responsible for reward systems, as they are high in sodium, sugar, fat, and carbohydrates, and they can sometimes cause overeating. Furthermore, a study showed that out of 1,226 schools across 8 states, only 17% served minimally processed foods. This data puts into perspective how many schools don’t have the funding for healthy food or the kitchen crew that we do, showing how fortunate we are at Wooster.
On World Gratitude Day, and every day, we can practice gratitude, starting with our healthy school meals, dedicated faculty and staff, and well-maintained campus!
Erin '27
Journalism
