[event] Sustainability Studio: Food and the Environment
Food and the Environment: Come hear how ENVIR 480 Sustainability Studio students evaluate UW’s dining program and food system
From composting and conserving to recycling and conservation, UW and Housing and Food Services’ priority is to move toward a zero-solid waste goal while sourcing and offering food and beverages that are certified as sustainably grown, harvested, produced and processed. This Spring Quarter, Program on Environment ENVIR 480 students conducted Life Cycle Assessments of eight food items (for example, comparing local to non-local and organic to non-organic ) and developed recommendations for a more sustainable UW dining program and food system. Please join us on Thursday, May 29th, for their presentation.
What: Class Presentation and Q&A
Time: May 29th, presentation from 11:00am-12:00pm, followed by a reception with light snacks and refreshments until12:30pm.
Place: Wallace Hall 1st floor Commons, on the corner of NE Pacific and Brooklyn
Food items: Beef, chicken, salmon, milk, bread, tofu, spinach, and tomatoes
Class Partners and Contributors: UW Housing and Food Services and Real Food Challenge, among others
Hope to see you there!
This class report to be posted soon. Also view past class reports at: http://depts.washington.edu/poeweb/undergraduate_programs/courses/sustainability-studio.php