Abstract Title

Sustainable Dining

Abstract

Kent State Dining Services throws away hundreds of pounds of food each day. This food goes to landfills and can never be decomposed. We would like to expand the university community garden to have more sustainable food options in the dining halls and Campus Kitchen while fertilizing campus grounds with compost made from leftover food. Collectively, this will decrease the University’s impact on the environment while providing healthy, fresh options for students. This sustainable option will be implemented through compost bins within the dining halls that will be transported to a garden near Eastway. Produce from the garden will be harvested and given to nearby dining halls and Campus Kitchen. This process will be tested using the Nixon Community Garden and be further implemented across campus.

Modified Abstract

Kent State Dining Services throws away hundreds of pounds of food each day. This food goes to landfills and can never be decomposed. We would like to expand the university community garden to have more sustainable food options in the dining halls and Campus Kitchen while fertilizing campus grounds with compost made from leftover food. Collectively, this will decrease the University’s impact on the environment while providing healthy, fresh options for students. This sustainable option will be implemented through compost bins within the dining halls that will be transported to a garden near Eastway. Produce from the garden will be harvested and given to nearby dining halls and Campus Kitchen. This process will be tested using the Nixon Community Garden and be further implemented across campus.

Research Category

Professional Practice, Outreach, Engagement

Primary Author's Major

Pre-Medicine/Pre-Osteopathy

Mentor #1 Information

Alyssa

Dressman

Presentation Format

Poster

Start Date

April 2019

Research Area

Leadership Studies

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Apr 9th, 1:00 PM

Sustainable Dining

Kent State Dining Services throws away hundreds of pounds of food each day. This food goes to landfills and can never be decomposed. We would like to expand the university community garden to have more sustainable food options in the dining halls and Campus Kitchen while fertilizing campus grounds with compost made from leftover food. Collectively, this will decrease the University’s impact on the environment while providing healthy, fresh options for students. This sustainable option will be implemented through compost bins within the dining halls that will be transported to a garden near Eastway. Produce from the garden will be harvested and given to nearby dining halls and Campus Kitchen. This process will be tested using the Nixon Community Garden and be further implemented across campus.