Food for Thought Sustainable Dining 2011

Description

Food for Thought: A Dinner Highlighting Sustainable Dining for 6000 Meal Plan Students

2010

In the past few years, movements toward more sustainable food systems have gained momentum

around the United States and on University campuses. People are beginning to understand that

our current food system, including where our food comes from, how it has been grown or raised,

and its impact on the surrounding environment, is not sustainable into the future. Dining Services

at the University of Colorado is currently devising a comprehensive plan on sustainable dining

goals. At the request of Dining Services, students of ENVS 3001, Sustainable Solutions

Consulting, were tasked with developing methods of outreach and education to students on the

campus meal plan. We researched, developed, and collaborated with Dining Services staff in

creating a special “Food For Thought” dinner to be served in all dining halls on April 21 st , 2010.

Educational quick facts and suggestions on table tents and larger signs accompany the meal. The

dinner serves as an educational venue not only for students, but also for Dining Services staff.

Sustainable Dining presentation

Sustainable Dining report

Iowa study on food miles

Johns Hopkins food document