Natalie Pierson, Taryn Bell, Aileen Macias, Abby Himes, Cedric Gammon, Kylie Bruce

Sponsor or Client: 

Title:

How should we define the "local" in local food?

Abstract:

Climate-smart dining is essential in understanding the impact of our food systems on the environment. This study sought to understand the benefit of local foods on the environment, and where NAU’s Green Scene Cafe sources its ingredients. This dining location was selected because of its eco-friendly presentation and image. The location of ingredients from the menu was quantified to determine the number of miles ingredients traveled to get to the Green Scene Cafe. A previous carbon analysis of the Green Scene Cafe was utilized to calculate transportation emissions. This was then presented in order for consumers to have a better understanding of the emissions and other harmful environmental impacts associated with the transportation of their food. In understanding the impacts of local foods, a survey was conducted to determine the knowledge of the NAU community on the efficiency of food systems and where local food is sourced. A literature review was conducted to adequately define “local” in terms of food supply chains and to determine the environmental benefit of local foods, as opposed to high emission internationally delivered foods. Preliminary findings suggest that students at NAU have little understanding of food supply chains and how to define local food. Future action may include an increase in food cost in campus dining facilities to allow for more local foods to be available, along with a clear definition of local food provided to students to improve understanding of food supply chains and the importance of eating local.