| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 56.45 |
| Liaison | Sean MacInnes |
| Submission Date | Feb. 20, 2013 |
| Executive Letter | Download |
University of North Carolina, Greensboro
SD-2: Food Education
| Status | Score | Responsible Party |
|---|---|---|
|
N/A |
Trey
McDonald Sustainability Coordinator Sustainability Office |
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indicates that no data was submitted for this field
None
Are students educated in an academic class about how to make eco-positive food choices?:
Yes
None
Provide a brief description:
The Introductory Nutrition course includes discussion of sustainability and eco-friendly foods. "Chemistry and the Human Environment," and "Anthropological Perspectives on Food and Agriculture" also address ecological and social issues associated with food production.
None
Are students educated in dining facilities about how to make eco-positive food choices?:
Yes
None
Provide a brief description:
Our Registered Dietitian provides demonstration tables and teaching. Outreach is also conducted via the Project Clean Plate initiative, teaching sustainability by encouraging reduction in food waste. UNCG Dinig also provides Chef-taught cooking classes.
None
Are students educated during orientation about how to make eco-positive food choices?:
---
None
Provide a brief description:
---
None
Are students educated in other venues about how to make eco-positive food choices?:
Yes
None
Provide a brief description:
Through Dining having community garden plots and using the food in catering and dining functions, at campus sustainability fairs with Dining tables on buy local programs.
None
Is there a program by which students are encouraged to and/or taught how to grow their own food?:
Yes
None
Provide a brief description of the program:
The UNCG Garden student group was formed in late 2010. Its primary goals are to:
A. Help maintain sustainable community gardens on and off the campus of The University of North Carolina at Greensboro.
B. Educate the UNCG community about the principles of sustainable food production.
C. Build healthy, interactive urban communities through the collective production of locally grown and organic food.
D. Implement sustainable growing methods on and off campus while supporting the role of student action for a healthier world.
Data source(s) and notes about the submission:
Some information for this credit was received from Kevin Deans, Executive Director of Dining Services at UNCG.
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.