| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 38.09 |
| Liaison | Meghan Bennett |
| Submission Date | May 14, 2013 |
| Executive Letter | Download |
Towson University
SD-2: Food Education
| Status | Score | Responsible Party |
|---|---|---|
|
N/A |
Clara
Fang Sustainability Manager Facilities Management |
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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:
From a Biology 213 professor- In discussion of chondroitin sulfate, a component of joint cartilage, I reference the health food supplement glucosamine chondroitin. I caution that consumers of this product should read the label as this is sometimes sourced from the cartilage of sharks, many of which are overharvested.
None
Are students educated in dining facilities about how to make eco-positive food choices?:
No
None
Provide a brief description:
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None
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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None
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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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:
Students broke ground on the Towson University Urban Farm in spring 2010. Students were given a plot of land near the Administration Building, which they tilled and prepared for planting. They plant seeds in the garden during springtime and tend to it throughout its growth and into harvest in the summer and fall. Vegetables such as sweet potatoes, corn, and tomatoes are grown in the garden and donated to local non-profit organizations.
Data source(s) and notes about the submission:
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