| dc.description.abstract | The objective of this research study was to understand how the implementation of more sustainably operated food organizations at Dalhousie University would influence the consumption habits of students on Studley campus. In this study, sustainable food organizations are referred to as places that source their food locally, aim to reduce food and packaging waste, and make a positive difference in their community. This study also refers to sustainability as operating in such a way that meets the needs of the present without compromising the needs of the future. Both qualitative and quantitative research methods were used in this study. Qualitative research methods consisted of an online survey to be completed by the target study group and an interview completed with a local organization which met the study’s description of “sustainable food organization”. The online survey was targeted towards students on Dalhousie’s Studley campus through a Microsoft office form and consisted of questions surrounding student opinions of the campus’s food environment, and their personal values when it comes to selecting where to spend their money on food. This research method aimed to answer the question of whether the behaviours of students would change depending on the availability of options which aligned with their values. The interview was conducted by a member of the research team with a representative of the Loaded Ladle, the sustainable food organization chosen as a model in this study. This interview aimed to help understand the logistics behind running a sustainable organization and the impact of such an organization on the university community.
The results from the survey were analyzed through various statistical analyses methods including Pearson’s correlation test, student’s t-test, and a regression analysis using R studio. After analyzing these results, the study found that environmental impact was among the least important to respondents, while affordability was ranked the most important determining factor when it came to consumption choices. From these results, it was concluded that the implementation of more sustainable food organizations on Studley campus would have a positive environmental impact given the consumption habits of students.
Recommendations surrounding the steps Dalhousie could take to improve campus sustainability were then created in response to these results. The first recommendation is to push for the creation of more sustainable food options in the form of student-run organizations. The next step in this process would be to phase out current contracts with the major food providers (Chartwells and Aramark) to make space for new partnerships with organizations and companies that better align with Dalhousie’s commitment to a sustainable future. It would also be recommended that Dalhousie encourage more student movements to help mobilize this change. | en_US |
