| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Patrick McKee |
| Submission Date | April 15, 2013 |
| Executive Letter | Download |
University of Connecticut
SD-2: Food Education
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Jennifer
Clinton Sustainability Coordinator Office of Environmental Policy |
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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:
Yes, several of the offerings for undergraduates relate to food policy, sustainability, sustainable resource use, resource valuation, sustainable animal production, and human right to food
None
Are students educated in dining facilities about how to make eco-positive food choices?:
Yes
None
Provide a brief description:
Yes, the dining halls provide comprehensive information about the food the students eat including nutritional information, information about locally grown and organic offerings, information about the UConn apiaries, and information about sustainably raised meat and eggs
Every dining hall offers the basic information for each meal and greater detail can be found online where Dining Services has nutritional information, vegetarian/vegan/gluten free options, and local routes listings every day for every meal (link below)
http://www.dining.uconn.edu/nutrition.html
None
Are students educated during orientation about how to make eco-positive food choices?:
Yes
None
Provide a brief description:
Yes. In McMahon Hall, one of the UConn Gold-LEED certified buildings, there is a large wall display that every prospective student sees while touring campus. It includes information on the Local Routes (local food) dining program, as well as the Spring Valley Student Farm and many other eco-initiatives and events in which they can get involved.
None
Are students educated in other venues about how to make eco-positive food choices?:
Yes
None
Provide a brief description:
The annual Earth Day event invites local sustainable growers and farmers to the University to discuss food with students, and over 2000 students attend this event annually. (More info: http://www.ecohusky.uconn.edu/outreach/edsf.html )
Many of our agriculture, food, and nutrition programs involve outreach and field trips to regional farms and farmers markets. There are also targeted events throughout the year offer programs in nutrition and wellness
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:
Yes, many of our agriculture programs and animal science programs are food-system management based, including the growing and raising of plants and animals for food, apiary and dairy. These programs also employ students to work for them. The Spring Valley Farm is a living/learning community for students interested in learning organic farming on a 1 acre farm. There is also a student-run CSA.
Permaculture garden is also in the works and will be located in front of Whitney Dining Hall (headed by Tanner Burgdorf, undergraduate student). Students are welcome to help with the planting and upkeep of the garden
The goal is to grow herbs for Whitney Dining Hall
Data source(s) and notes about the submission:
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