Sustainable Food Systems Initiative
A Multidisciplinary Initiative at the University of Michigan
Authors: Lauren Highleyman(MS, SNRE) and Cassidy Dellorto-Blackwell(MS, SNRE)Advisor: SFSI faculty affiliate Raymond De YoungApril 2017 The purpose of this project was to assess awareness of programs and explore opportunities for program development for The Farm at St. Joe’s (The Farm), […]
Author: Elizabeth Bedrick, PitE, class of 2017 Advisor: SFSI faculty affiliate Margot Finn April 2017 There is a lack of transparency in the increasingly complex food system. Consumers tend to use environmental indicators, or eco-labels, to identify sustainable foods; however, many […]
Author: Jana Stewart, (MPH/MS) Advisor: SFSI affiliated faculty Raymond de Young April 2016 At a time when diet-related disease is at an all-time high, there is an opportunity for a paradigm shift in the healthcare system. The focus for decades […]
Authors: Kelsea Ballantyne (MBA/MS), Rebecca Baylor (MS), Alice Bowe (MS), Jana Stewart (MPH/MS) Advisors: SFSI affiliated faculty Ivette Perfecto and SFSI affiliated faculty Lesli Hoey April 2015 The Greater Lansing Food Bank (GLFB) is a food bank in mid-Michigan that is rethinking its […]
Author: Garen Leung, PiTE class of 2016 Studies to date have examined consumer perception of various organic labels; however, the results are often ambiguous and much confusion remains surrounding the organic label. This study examined consumer perception of one of […]
Author: Rachael Lacey, PiTE class of 2016Advisor: SFSI faculty affiliate Margot Finn Entomophagy, or the consumption of insects, is widely practiced on a global level, but is uncommon in the United States. There has been promising research on the nutrition, safety, […]