Abstract
Allegheny College has gradually integrated principles of sustainability into campus operations and decision-making since becoming a charter signatory of the American College and University President’s Climate Commitment in 2007. Recent building renovations, purchasing policies, energy consumption, and water management strategies have all been influenced by Allegheny’s environmental guiding principles. A growing interest in food production has led to programming and initiatives which involve a variety of campus and community stakeholders. Administrators, dining service personnel, faculty, students, and local community members are all working together to produce food locally and sustainably. These efforts have contributed to environmental education, sustainability research, food service operations, and food-based community outreach programs. Practical models for achieving sustainability can provide a useful tool for overcoming barriers created by separate campus activities and stakeholders. Here the authors consider food production as an integrating context for sustainability at Allegheny College as well as the beneficial outcomes the whole-systems approach has produced for the campus and local community.
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Notes
- 1.
Eatmon TD, Burkhart J, Fuhrer S, Gongaware A, Hesch E, Juodisius E, Koeberle K, McBride K, Mukherjee D, Nelson P, Rick B, Smith J, Tolliver W (2013b) A life cycle analysis of soilless food production at Allegheny College. Unpublished manuscript. Allegheny College.
- 2.
Eatmon TD, Baxter M, Bedford S, Biskup E, DiFrancesco P, Garrett K, Perez J, Rynes J, Stickel J, Thomasson M, Thompson K, Wagner K (2013a) Heads and tails: a sensory evaluation of whole fish at Allegheny College. Unpublished manuscript. Allegheny College.
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Eatmon, T., Pallant, E., Laurence, S. (2015). Food Production as an Integrating Context for Campus Sustainability. In: Leal Filho, W., Muthu, N., Edwin, G., Sima, M. (eds) Implementing Campus Greening Initiatives. World Sustainability Series. Springer, Cham. https://doi.org/10.1007/978-3-319-11961-8_24
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