Sustainable Food on Campus (part 2)
8 May 2012 1 Comment
Food is one of the 7 critical issues bring discussed at the upcoming Rio+20 summit taking place this June in Rio de Janeiro Brazil. As the Rio+20 site states, “It is time to rethink how we grow, share and consume our food,” and, in this two part blog, we will be looking at a range of ways that university campuses are doing just that throughout their operations.
With the increased push to provide more locally produced food, some campuses are taking matters into their own hands by creating gardens where students and staff grow some of the vegetables and produce consumed in the cafeterias. Royal Holloway School of Management has launched its Campus Community Garden to encourage students to grow and eat their own fresh vegetables. With help from the College’s gardeners, an area of wasteland on campus, measuring 152 square meters, has been turned into vegetable patches ready for students to cultivate. SLUG (Student Led Unity Garden) at the University of Portland is an organic, sustainable garden started in 2006 by a small group of students. The University of Victoria Campus Community Garden provides a range of introductory gardening workshops. The school provides 90 plots at the gardens, including individual allotment gardens, communal gardens for volunteers and food bank donations and garden plots used by advocacy groups and classes.
A growing number of schools are also providing space for farmers markets, where local farmers and producers can sell their products. The University of San Diego started a market in 2009 that provides fresh fruit and vegetables and food cooked on site on Wednesdays from 11-2pm. The University of London also has a certified organic farmers market on campus, where students can grab their lunch every Thursday.
Celebrating Progress made
Copenhagen Business School celebrates Sustainable Food Day on campus. The day gives students the opportunity to sample delicious sustainable foods while becoming better informed about the links between social entrepreneurship and sustainable food production. It also gives students and staff the opportunity to interact with innovators who have turned their passion for sustainable food into profitable businesses. EM Strasbourg has been organising annual eco-banquets for volunteers who had taken part in actions dedicated to sustainable development in the School through the year. Each participant is able to discover the regional specialties and chat over a glass of organic cider and fair trade apple juice. The banquet is also an opportunity to speak about progress made on sustainable development projects over the previous year.
Giving back to the community
Campuses are not just looking at food on campus, but how to help ensure food donations for local charities. Students from Marketing Institute of Singapore Training Center had a Food donation drive in support of a local charity called Food from the Heart. They also partnered with the Singapore Environment Council to deliver a talk on “Being a Responsible Consumer by Going Green” to enhance understanding of the impact of food choices. “Food Fight” is an annual tradition in which a number of MBA programs across the US, including the University of Michigan, compete to see who can raise the most food to donate to local communities in need. The school that collects the most food (total or per student) wins money to donate to the charity of their choice and a coveted trophy. Staff, faculty and students at Grenoble Ecole de Management worked with Danone, an international food company, on a humanitarian project to collect food for the Restaurants du Cœur, a nationwide association that distributes meals and food to those in need.