Reducing Food Waste as Part of Sustainability Efforts on GS Campus
Proposal Date
2018 12:00 AM
Document Type
Funded Project Report
Project Summary
Drs. Evans Afriyie-Gyawu, Hani Samawi, Joseph Telfair, College of Public Health, and Becky Larson ($26,470.00)
Assessed: 1) food waste within the Eagle Dining Services at GS, perpetuated by students, faculty, and staff (including Eagle Dining Services Staff); as well as 2) their knowledge and perceptions of food waste and sustainable intervention strategies to address this issue. These strategies were primarily student-driven with limited extent, faculty/staff driven. Mixed-methods (quantitative and qualitative) study design were used for this proposed work. Students and other stakeholders were also recruited as study participants to complete a survey and also generate ideas that can enhance development of effective strategies for food waste reduction on GS campus.
Amount Granted
$26,470
Reducing Food Waste as Part of Sustainability Efforts on GS Campus
Drs. Evans Afriyie-Gyawu, Hani Samawi, Joseph Telfair, College of Public Health, and Becky Larson ($26,470.00)
Assessed: 1) food waste within the Eagle Dining Services at GS, perpetuated by students, faculty, and staff (including Eagle Dining Services Staff); as well as 2) their knowledge and perceptions of food waste and sustainable intervention strategies to address this issue. These strategies were primarily student-driven with limited extent, faculty/staff driven. Mixed-methods (quantitative and qualitative) study design were used for this proposed work. Students and other stakeholders were also recruited as study participants to complete a survey and also generate ideas that can enhance development of effective strategies for food waste reduction on GS campus.
