Search Results

24 resources

Sustainable Food and Nutrition (BA)

  • University of Wisconsin-Stevens Point (WI)

Students can share their passion for food from farm-to-fork (food production through consumption) and working on food-related issues at a community, national or international level in the sustainable food and ...

  • Posted Feb. 13, 2019
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Anabel’s grocery “for students, by students"

  • Cornell University (NY)

We love our Cornell University community so much! Thank you for all your encouragement and support this past week--it means the world to us. We worked tirelessly to make Anabel ...


Anabel’s grocery is “for students, by students

  • Cornell University (NY)

Come celebrate the end of the semester with Anabel's Grocery in Stocking Hall. Come relax and prepare for quick cheap meals you can make when you're busy studying ...


Anabel’s grocery is a low cost grocery “for students, by students”.

  • Cornell University (NY)

Anabel’s grocery is a low cost grocery provider on Cornell’s central campus that is “for students, by students”.


Anabel's Grocery

  • Cornell University (NY)

Anabel's Grocery student run grocery sells quality food.


Sport Nutrition (MS)

  • University of Colorado Colorado Springs (CO)

The goal of the Master of Sciences in Sport Nutrition degree is to equip graduate students with the necessary skills and knowledge to succeed in sport nutrition careers while integrating ...

  • Posted July 5, 2018
  • Academic Programs
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Effects of a College Course About Food and Society on Students' Eating Behaviors

  • Stanford University (CA)

This paper aims to examine whether an innovative educational course focused on societal-level issues related to food and food production (Food and Society) would promote healthful eating among college students.

  • Posted Aug. 18, 2017
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Positive Attitudes toward Organic, Local, and Sustainable Foods Are Associated with Higher Dietary Quality among Young Adults

  • University of Minnesota, Twin Cities (MN)

Scant evidence is available on the relationship between preferences for organic, local, sustainable, and nonprocessed foods (ie, alternative food production practices) and dietary quality. This cross-sectional study examined the characteristics ...

  • Posted Aug. 18, 2017
  • Publications
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The Menus of Change Protein Flip

  • The Culinary Institute of America (NY)

The Protein Flip, an outcome of the Menus of Change initiative, is available as a resource for foodservice operators of all kinds. This material centers around the concept of “the ...


Menus of Change Principles of Healthy, Sustainable Menus

  • The Culinary Institute of America (NY)

These principles are part of the Menus of Change initiative by The Culinary Institute of America and Harvard T. H. Chan School of Public Health.


University at Albany Harvest Festival

  • University at Albany (NY)

This photo depicts students from the Office of Sustainability tabling at the Office of Residential Life's annual Harvest Festival, which celebrates local food and healthy eating.

  • Posted Sept. 12, 2016
  • Photographs
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SMC - Wellbeing & Work (SCI Index)

  • Saint Mary's College of California (CA)

The Legacy Garden is a space on campus where both students and employees visit and volunteer. The 3,200 lbs of produce produced annually is entirely consumed by students and ...

  • Posted Sept. 12, 2016
  • Photographs
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Dual Major in EcoGastronomy

  • University of New Hampshire (NH)

The Dual Major in EcoGastronomy prepares students for professions within the rapidly evolving food community—from farm to fork to nutrition and health outcomes. The Dual Major integrates University of ...

  • Posted Aug. 23, 2016
  • Academic Programs
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UT Farm Stand

  • University of Texas at Austin (TX)

UT Farm Stand is a student-led project that provides local and organic fresh foods to the University of Texas at Austin students, faculty, and staff. Our mission is focused on ...

  • Posted June 16, 2016
  • Case Studies
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Brown's- A California Cafe

  • University of California, Berkeley (CA)

This August, Cal Dining opened brown’s- a california café. By design, over 80% of the ingredients used are sourced locally from within 250 miles of the UC Berkeley campus ...

  • Posted June 10, 2016
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Promotion vs. Education in Choosing "Real Food"

  • University of Utah (UT)
  • University of Wisconsin-Madison (WI)
  • Real Food Challenge (MA)

The global agro-industrial system contributes to an abundance of human and ecological health problems from social injustices and public health issues to global warming and ecological degradation. In response to ...


Evaluation of the Food Store Environment on and Near the Campus of 15 Postsecondary Institutions

  • University of Florida (FL)
  • Tuskegee University (AL)
  • Kansas State University (KS)
  • Purdue University (IN)
  • South Dakota State University (SD)
  • Rutgers, the State University of New Jersey, Central Office (NJ)
  • Syracuse University (NY)
  • University of Wisconsin-Madison (WI)
  • Michigan State University (MI)
  • West Virginia University (WV)
  • University of Maine (ME)

Purpose. This study evaluated the food stores on and near postsecondary campuses varying in institutional size.

Design. The design of the study is an environmental audit survey.

Setting. Fifteen U ...

  • Posted April 28, 2016
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Menu Psychology to Encourage Healthy Menu Selections at a New Jersey University

  • Montclair State University (NJ)

The objective of this research was to investigate whether merchandizing strategies could encourage college students to make healthy foodservice menu selections. Two hundred sixty-six Montclair State University, New Jersey, students ...

  • Posted April 28, 2016
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Food Waste and Nutrition: Food Waste Auditing Combined with Vermicomposting for Applied Nutrition and Sustainability Education.

  • University of Utah (UT)

Many Nutrition and Dietetic graduate students end up working in field such as Nutrition Therapy and Medical Nutrition Therapy where they are in hospital and/or care settings, working as ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Sustainability Across the Nutrition & Food Science Curriculum

  • Georgia Southern University (GA)

In 2012, the Accreditation Council for Education in Nutrition and Dietetics revised accreditation standards to require that concepts of sustainability be taught in all nutrition and dietetic education programs. However ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Meatless Monday at Johns Hopkins University

  • Aramark Higher Education (PA)

Meatless Monday is a program that JHU Dining launched in November 2010. The national Meatless Monday campaign was launched in association with the Johns Hopkins Bloomberg School of Public Health ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Integrating Food System Expertise into the Nutrition Professional's Curriculum

  • University of Vermont (VT)

The global volatility of food supply and prices; risky dependence on large scale monoculture of staple grains; inequitable food distribution and access with related social justice issues; and difficulty tracing ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Healthy People, Healthy Planet: Aligning U.Va. Dining's Nutrition and Sustainability Efforts

  • University of Virginia (VA)

Since the advent of U.Va. Dining Service's Green Dining Campaign in 2006, food, environment, and health have all been linked to ongoing conservation efforts. The group's formal ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Nutritional Sciences: Toxicology Major

  • University of California, Berkeley (CA)

Undergraduates who wish to pursue studies in toxicology will be admitted to the specialization in Nutritional Sciences-Toxicology in the department of Nutritional Sciences and Toxicology. The "major" has been reformulated ...

  • Posted Feb. 25, 2016
  • Academic Programs
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