| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 51.68 |
| Liaison | Franklin Lebo |
| Submission Date | Jan. 11, 2019 |
| Executive Letter | Download |
Baldwin Wallace University
IN-26: Innovation C
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 1.00 |
Franklin
Lebo Assistant Professor of Sustainability Sustainability |
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indicates that no data was submitted for this field
Name or title of the innovative policy, practice, program, or outcome:
Northeast Ohio Farm to Table Restaurant Analysis
A brief description of the innovative policy, practice, program, or outcome that outlines how credit criteria are met and any positive measurable outcomes associated with the innovation:
As the “farm to table” trend has grown in Cleveland’s thriving restaurant scene, green business students at Baldwin Wallace University spent the fall semester testing the sustainable food claims of local restaurants. Dr. David Krueger’s class ultimately developed an honor roll of restaurants that best fulfill the promise to serve local food.
To carry out their project, Krueger’s students identified 37 restaurants in Greater Cleveland that make sustainable or local food claims on their websites, including online menus, and then analyzed the assertions according to a comprehensive scorecard developed in class.
This research projecdt was ultimately featured on WVIZ-TV ideastream news program and in the Cleveland Scene, a local news outlet. For more information, please review the attached research document or visit the hyperlinks provided in the article.
Which of the following impact areas does the innovation most closely relate to? (select up to three):
Research
Public Engagement
Food & Dining
Public Engagement
Food & Dining
Optional Fields
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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