Switch to Consuming Sustainable Food Products in Universities

Consuming food that has been produced locally with sustainable agricultural methods reduces gas consumption in every area of production, from farming to transportation to retail, reducing dependence on foreign oil. This article asserts that universities can be key institutions to transition to sustainable consumption, both because their populations consume much food and because they are uniquely positioned to teach students to make principled lifestyle decisions.

• Availability:
  • Find a library where document is available. Order URL: http://worldcat.org/issn/1541132X
• Supplemental Notes:
  • Included in the September 2007 Issue of Review of Policy Research, the Roosevelt Institution's "25 Ideas for Solving the Energy Crisis," Volume 1, Issue 1, July 2007.
• Authors:
  • Hallet, Emily
  • Nothwehr, Kristen
  • Townsend, Danny
  • Trettel, Adam
• Publication Date: 2007-9

Language

• English

Media Info

• Media Type: Print
• Pagination: pp 512-513
• Serial:
  • Review of Policy Research
  • Volume: 24
  • Issue Number: 7
  • Publisher: Blackwell Publishing
  • ISSN: 1541-132X
  • EISSN: 1541-1338

Subject/Index Terms

• TRT Terms: Agricultural products; Environmental policy; Food; Fuel conservation; Fuel consumption; Sustainable development; Universities and colleges
• Uncontrolled Terms: Lifestyle
• Subject Areas: Education and Training; Energy; Environment; Highways; Policy; I15: Environment;

Filing Info

• Accession Number: 01090692
• Record Type: Publication
• Files: TRIS
• Created Date: Mar 27 2008 10:26AM