This study examines the state of food sustainability at WPI. After defining the concept of food sustainability, we analyzed the sustainability of the food system on-campus and among off-campus Greek houses and how improvements could be made to increase sustainability. Using interviews and a community-wide survey, we have identified possible initiatives that could be applied on and off campus to help increase food sustainability through education and increasing local food options.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Dandekar, Neal Rajan
• Chou, Tony
• Milligan, Katherine Elizabeth
• Turgeon, Scott Joseph

Subject

• Food
• Community
• Sustainability
• Learning

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-030411-184854

Keyword

• Food security
• Sustainable development--Environmental aspects
• Education, Higher
• Sustainability

Advisor

• Eddy, Bethel L.
• Peet, R. Creighton

Year

• 2011

Center

• Sustaining WPI On-Campus Project Center - IQP

Date created

• 2011-03-04

Location

• Worcester

Resource type

• Interactive Qualifying Project

Rights statement

• In Copyright

Last modified

• 2021-02-13