Full metadata
Title
Local Food Sustainability Engagement for ASU Tempe Students
Description
Local food sustainability has gained significant recent attention over the past decade. Considerable research points to a host of economic, social, and environmental benefits resulting from engagement with local food systems. These benefits are more apparent when contrasted with a model in which individuals participate in larger, non-local food systems for all or most of their food sourcing. As such, this project was designed to explore possible barriers, such as lack of awareness, to engagement in local foods among Arizona State University (ASU) students on the main Tempe campus. Furthermore, this creative project aimed to evaluate how a local foods program conducted in a university dining hall might impact students’ awareness and interest in local foods served on site.
Date Created
2019-05
Contributors
- Bakeman, Taylor Melissa (Author)
- Wharton, Christopher (Thesis director)
- Popova, Laura (Committee member)
- College of Health Solutions (Contributor, Contributor)
- School of Sustainability (Contributor)
- Barrett, The Honors College (Contributor)
Topical Subject
Extent
24 pages
Language
eng
Copyright Statement
In Copyright
Primary Member of
Series
Academic Year 2018-2019
Handle
https://hdl.handle.net/2286/R.I.53211
Level of coding
minimal
Cataloging Standards
System Created
- 2019-05-01 12:00:16
System Modified
- 2021-08-11 04:09:57
- 3 years 3 months ago
Additional Formats