| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.66 |
| Liaison | Yumiko Jakobcic |
| Submission Date | Feb. 13, 2013 |
| Executive Letter | Download |
Grand Valley State University
SD-2: Food Education
| Status | Score | Responsible Party |
|---|---|---|
|
N/A |
Sharon
Munski Office Coordinator Sustainability Initiative |
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indicates that no data was submitted for this field
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Are students educated in an academic class about how to make eco-positive food choices?:
Yes
None
Provide a brief description:
There is a class in the Honors College called "Food For Thought" that analyzes the food we eat and the choices we make.
None
Are students educated in dining facilities about how to make eco-positive food choices?:
Yes
None
Provide a brief description:
Campus Dining facilities display the locations and farm names of origin. Nutritional information on all food is provided on line. Campus Dining also promotes "Meatless Mondays".
None
Are students educated during orientation about how to make eco-positive food choices?:
No
None
Provide a brief description:
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None
Are students educated in other venues about how to make eco-positive food choices?:
Yes
None
Provide a brief description:
The Student Environmental Coalition frequently organizes campaigns against genetically modified food. We also have Student Scholarship Day, in which a great deal of research is presented about sustainable food systems.
None
Is there a program by which students are encouraged to and/or taught how to grow their own food?:
Yes
None
Provide a brief description of the program:
The Sustainable Community Development Initiative runs the Sustainable Agriculture Project, a two acre field of organic produce using sustainable practices. Season extension has been the focus since the addition of two Hoop Houses.
Data source(s) and notes about the submission:
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