| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 47.43 |
| Liaison | Michael Iversen |
| Submission Date | Aug. 28, 2013 |
| Executive Letter | Download |
St. Lawrence University
IN-4: Innovation 4
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 1.00 |
A brief description of the innovative policy, practice, program, or outcome:
The St. Lawrence chapter of the Campus Kitchen's Project is unique in their goal to make locally sourced food a main component of their meals. This program addresses sustainability including those issues related to rural poverty and food access. Not only does SLU CKP work to safely recycle food and offer meals and social engagement to any who would like to participate, partnerships with other University programs such as the Sustainability Semester and Seed to Table allow for that food to be locally sourced and grown with the help of SLU students.
A letter of affirmation from an individual with relevant expertise:
The website URL where information about the innovation is available:
Data source(s) and notes about the submission:
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.