Sustainable Food Sourcing in Higher Education: Definition and Goal-Setting for Duke University
Abstract
Food production is one of the most impactful parts of human’s footprint, both on our
environment and our social structure. Knowing this, many colleges and universities
are enacting sustainable purchasing guidelines and procurement goals in dining services
to decrease the negative externalities of food consumption on campus. This study used
semi-structured interviews, focus groups, and collection of material culture to evaluate
Duke University’s current sustainable food procurement initiatives and to research
how peer institutions create and track progress towards sustainable food goals. Based
on this research, I recommend a definition of sustainable food for Duke University
in six product categories. I also give broad guidelines for “best practices” in setting
and maintaining sustainable sourcing goals in dining services.
Type
Master's projectPermalink
https://hdl.handle.net/10161/8452Citation
Anderson, Kathryn (2014). Sustainable Food Sourcing in Higher Education: Definition and Goal-Setting for Duke
University. Master's project, Duke University. Retrieved from https://hdl.handle.net/10161/8452.Collections
More Info
Show full item record
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
Rights for Collection: Nicholas School of the Environment
Works are deposited here by their authors, and represent their research and opinions, not that of Duke University. Some materials and descriptions may include offensive content. More info