2021
DOI: 10.1089/scc.2020.0048
|View full text |Cite
|
Sign up to set email alerts
|

Teaching Sustainability Practice through Service Learning: A Case Study of Reducing Food Waste

Abstract: This case report details the collaboration and integration of three distinct courses using a service-learning approach for a grant-based environmental project at the University of Southern Maine (USM). The focus of this project was the intersection of food waste, climate implications, environmental stewardship, and food insecurity in light of mitigation and adaptation. Thirty students in the courses Food and Environment, Green Meetings and Conference Management, and Sustainable Business Practicum worked with 1… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1

Citation Types

0
1
0

Year Published

2022
2022
2023
2023

Publication Types

Select...
2

Relationship

0
2

Authors

Journals

citations
Cited by 2 publications
(1 citation statement)
references
References 7 publications
(6 reference statements)
0
1
0
Order By: Relevance
“…The national Campus Kitchens Project continues to successfully divert surplus food from campus facilities to community-based organizations (Himmelheber, 2016). Notably, efforts to address campus food waste also tend simultaneously to offer student opportunities for engagement, thereby creating the type of co-produced outcomes discussed above (Picardy et al, 2021).…”
Section: Food and Today's College Studentsmentioning
confidence: 99%
“…The national Campus Kitchens Project continues to successfully divert surplus food from campus facilities to community-based organizations (Himmelheber, 2016). Notably, efforts to address campus food waste also tend simultaneously to offer student opportunities for engagement, thereby creating the type of co-produced outcomes discussed above (Picardy et al, 2021).…”
Section: Food and Today's College Studentsmentioning
confidence: 99%