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The project focused on seven topics around bringing local food into the dining halls: environmental impact, nutrition, dining service logistics, producer logistics, economic impact, student opinion, and local foods at public schools.
Local Food and Grinnell College Dining Services: a report from the Group Independent Study, Spring 2006
Date Issued
2006-05
Publisher
Grinnell College
Type of Resource
text
Genre
research paper
Digital Extent
102 pages
description
This report is the culmination of a semester long research project conducted during the spring of 2006 by ten Grinnell College students, under the supervision of Professor Jonathan Andelson, to investigate reasons for and the possibility of increasing the quantity of locally-produced food served in the college dining halls. The project focused on seven topics: environmental impact, nutrition, dining service logistics, producer logistics, economic impact, student opinion, and local foods at public schools. The study found that serving locally produced food in the Grinnell College dining halls is a viable option for the College. The purpose of this study is to provide a foundation for the understanding of the issues behind the local food situation at Grinnell and encourage the future development of this system.
Language
English
Keyword
Food
Keyword
Local foods.
Keyword
Grinnell College. Dining Services.
Geographic
Grinnell (Iowa)
HierGeographic
North America
Related Item
Digital Grinnell
Identifier (local)
grinnell:3470
Access Condition
Copyright to this work is held by the author(s), in accordance with United States copyright law (USC 17). Readers of this work have certain rights as defined by the law, including but not limited to fair use (17 USC 107 et seq.).
