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Sustainable College Communities: Incorporating a Sustainable Food LoopEPA Grant Number: SU834739
Title: Sustainable College Communities: Incorporating a Sustainable Food Loop
Investigators: Mylon, Steven , Greenleaf, John , Kney, Arthur D.
Current Investigators: Mylon, Steven , Bell, Jenn , Citrin, Rebecca , Clark, Emily , Dorn, Stacey , Greenleaf, John , Hayes, Donovan , Kney, Arthur D. , Kokus, Maryann , Peacock, Brian , Philipp, Sam , Siddiqua, Thafhim , Weidner, Austin
Institution: Lafayette College
EPA Project Officer: Nolt-Helms, Cynthia
Project Period: August 15, 2010 through August 14, 2011
Project Amount: $10,000
RFA: P3 Awards: A National Student Design Competition for Sustainability Focusing on People, Prosperity and the Planet (2010) RFA Text | Recipients Lists
Research Category: P3 Challenge Area - Agriculture , P3 Challenge Area - Materials & Chemicals , Pollution Prevention/Sustainable Development , P3 Awards , Sustainability
This project considers two simultaneous challenges: (1) the sustainability of food production and waste disposal systems at colleges and universities, and (2) the detachment between colleges and universities and their surrounding communities. This proposal addresses these problems through an innovative “sustainable food loop.” This project seeks to overcome this traditional gap by making improvements for both for the institution and for the members of the surrounding community. By addressing the relevant issues in the community, and not limiting the focus to the confines of the campus a sustainable system on a community scale can be accomplished.
This proposal addresses the technical challenge through an innovative “sustainable food loop.” This framework looks for the opportunity to incorporate campus dining, composting, and student gardening into a single material loop, allowing each component of the food system to be more sustainable. This loop also includes a local link to community organizations through educational programming that will promote the sustainability knowledge of students, community leaders and professionals; cooperation on urban revitalization projects; and increased use of locally-grown produce and compost.
The results of this project will include the physical components of the food loop (the composting system and the organic garden), as well as student research, education programs and partnerships with community organizations. An outward facing web site that chronicles the successes and pitfalls of this project will serve as a blue print for other institutions like Lafayette College that hope to make similar transformations.