Sustainable Campus Food Procurement: An Assessment and Recommendation of Dining Purchasing at the College of Charleston, Charleston SC
| dc.contributor.author | Hochschild, Ashlyn Christine Spilie | |
| dc.date.accessioned | 2018-04-26T13:16:37Z | |
| dc.date.available | 2018-04-26T13:16:37Z | |
| dc.date.updated | 2018-04-26T13:16:37Z | |
| dc.description.abstract | This thesis seeks to compile produce and meat purchases made for one academic semester, research these purchases to determine origin, compile the percentage of food considered sustainable by the standards required by the Association for the Advancement of Sustainability in Higher Education (AASHE), and calculate greenhouse gas emissions of these purchases by using the CHarting Emissions From Food Services (CHEFS) tool. Using a descriptive data methodology, this research project tracked produce and meat purchases from origin to institution. The results of this study include the percentage of purchases considered sustainable and recommendations on how to increase this number. The current food system's lack of transparency makes assessment of food difficult; more information on tracking, as well as impacts of these purchases remains an important need for the field of campus sustainability. | |
| dc.identifier.uri | http://hdl.handle.net/123456789/3603 | |
| dc.language.rfc3066 | en | |
| dc.title | Sustainable Campus Food Procurement: An Assessment and Recommendation of Dining Purchasing at the College of Charleston, Charleston SC |