| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 59.08 |
| Liaison | John Pumilio |
| Submission Date | July 17, 2013 |
| Executive Letter | Download |
Colgate University
SD-2: Food Education
| Status | Score | Responsible Party |
|---|---|---|
|
N/A |
John
Pumilio Director of Sustainability Sustainability Office |
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Are students educated in an academic class about how to make eco-positive food choices?:
Yes
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Provide a brief description:
Course Title: Food (CORE 333 A) Food is more than just what we eat---it is also a commodity with complex global markets; it is highly regulated through our political processes and institutions; and it forms a key part of our culture and the social rhythms of everyday life. This course explores these many dimensions of food, focusing especially on key questions about where it comes from, how it is produced, and how it is embedded in our economic, political, and cultural institutions. Students enrolled in this course will participate in a service learning internship at Common Thread Community Farm in Madison, NY. This component of the course will require an additional 2-3 hour per week time commitment.
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Are students educated in dining facilities about how to make eco-positive food choices?:
Yes
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Provide a brief description:
Colgate's main dining hall, Frank Dining Hall, hosts farm to fork events and labels vegan stations and other food items coming from local farmers.
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Are students educated during orientation about how to make eco-positive food choices?:
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None
Provide a brief description:
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Are students educated in other venues about how to make eco-positive food choices?:
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None
Provide a brief description:
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Is there a program by which students are encouraged to and/or taught how to grow their own food?:
Yes
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Provide a brief description of the program:
Our student-run, organic garden hosts events and workshops and volunteer work parties that engage the campus community. Furthermore, food grown in the garden is served in our main dining hall and at various events around campus.
We also have courses in our formal curriculum that spend significant time working on nearby farms helping to weed, plant, harvest, etc.
We also have two very active student clubs focused on promoting local/sustainable food choices: 1) Green Thumbs and 2) Good Food Forum.
Data source(s) and notes about the submission:
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