To eat or not to eat: The problem of unsustainable food practices at Dalhousie University
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Undergraduate students Rachel Climenhaga, Meghan McKenna, Elizabeth Murray, Jennifer Robinson and Lilly Briggs conducted a feasibility study to determine whether or not it would be possible to have locally-grown, organic food options on the Dalhousie University campus. Their research took place between January 13th and March 30th of 2004 through the course ENVS 3502, taught by Professor Tarah Wright. It involved surveying Dalhousie students about their food preferences; interviewing local, organic farmers; and interviewing representatives of both Sodexho, the company that is responsible for the food outlets on campus, as well as the head offices of the franchises that are in business on campus. The purpose of conducting this research was to provide a starting-off point for improving the environmental sustainability of Dalhousie University’s day-to-day food operations. Locally-grown, organic food is far more sustainable than the imported, non-organic food that is currently offered at the campus food outlets, and the results of the study demonstrate that it would be feasible to provide this environmentally-friendly food choice to the Dalhousie University population.