Faculty Advisor

Eddy, Bethel L.

Faculty Advisor

Peet, R. Creighton

Abstract

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.

Publisher

Worcester Polytechnic Institute

Date Accepted

March 2011

Project Type

Interactive Qualifying Project

Accessibility

Unrestricted

Advisor Department

Humanities and Arts

Advisor Department

Interdisciplinary Programs

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