Sustainable Disposal of Edible Food Byproducts at University Research Farms

Autor/inn/en	Baldwin, Sherill; Chung, Kimberly
Titel	Sustainable Disposal of Edible Food Byproducts at University Research Farms
Quelle	In: International Journal of Sustainability in Higher Education, 8 (2007) 1, S.69-85 (17 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1467-6370
DOI	10.1108/14676370710717607
Schlagwörter	Food Service; Participant Observation; Agricultural Education; Agricultural Production; Universities; Decision Making; Sustainable Development; Qualitative Research; Ethnography; Interviews; Ethics + Suchen Sie Ihr Suchwort? Teilnehmende Beobachtung; Agriculture; Education; Landwirtschaftliche Ausbildung; Landwirtschaft; Ausbildung; Production; Produktion; Agrarproduktion; Landwirtschaftliche Produktion; University; Universität; Decision-making; Entscheidungsfindung; Nachhaltige Entwicklung; Qualitative Forschung; Ethnografie; Interviewing; Interviewtechnik; Ethik
Abstract	Purpose: Research at agricultural universities often generates food crops that are edible by-products of the research process. The purpose of this paper is to explore the factors that affect decision-making around the disposal of these crops. Understanding decision-making suggests how universities might include food crop production into campus sustainability assessments. Design/methodology/approach: A qualitative, ethnographic approach is used as, little is known about decision-making on edible crops at universities; decision-making was expected to be highly location-specific and complex. In-depth interviews with operations staff and participant observation were used. Findings: Decision-making is decentralized and often reflects the values of individual staff regarding the value of the food. Staff use an informal cost-benefit analysis that reflects the economic, social, environmental trade-offs of their perceived disposal options. Many decisions reflect a sustainability ethic regarding the higher use-value of food crops while others reflect instrumental concerns about disposing of unwanted waste products. The complexity of decision-making suggests it would be difficult to develop a quantitative instrument that would provide meaningful data for a campus sustainability assessment. Practical implications: Food production provides another opportunity to improve campus sustainability efforts. Also, qualitative work may be useful to understanding such systems. Originality/value: The paper highlights a part of the campus food systems that is rarely studied: the campus as a food producer. It also provides an in-depth illustration of how qualitative methods may be used to inform the design of campus assessments. (Contains 1 table and 1 figure.) (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2017/4/10