Eddy, Bethel L.
Peet, R. Creighton
This study examines the state of food sustainability at WPI. After defining the concept of food sustainability, we analyzed the sustainability of the food system on-campus and among off-campus Greek houses and how improvements could be made to increase sustainability. Using interviews and a community-wide survey, we have identified possible initiatives that could be applied on and off campus to help increase food sustainability through education and increasing local food options.
Worcester Polytechnic Institute
Interactive Qualifying Project
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Humanities and Arts