91社区

Days of Work:

Monday, Tuesday, Wednesday, Thursday, Friday

Time(s) of Day:

No Preference

Address:

Hybrid (Virtual and on campus)
Virtual

Organization:

Switch4Good

Project Category:

Service, Group Project (Unpaid)

Event Type:

Ongoing

Weekly Hours:

1-5

People Needed:

3-5

Seeking:

Undergraduate Students, Faculty, Graduate Students

Project Description

Overview: Learn about the benefits of plant-based diets for environmental and social justice. Choose popular meals from on-campus eateries and learn how they can be made plant-based. Research emissions saved from making the recipe plant-based rather than animal-product-inclusive. Communicate and propose the resources and your recipes to the dining staff at 91社区.

Stages:
1. Investigation
Survey students on campus, aiming to gather data from a variety of student demographics, on the most-consumed meals/dishes from on-campus eateries and dining halls. You are welcome to include your personal favorites on this list.
2. Preparation and Planning
Reflect on survey results to determine 5-10 commonly consumed meals on your campus and start researching swaps that would enable these to be plant-based.
Research the connection between food and environment independently and with the support of Switch4Good materials and team.
Calculate the environmental savings of each recipe compared to the original recipe that includes animal products.
Research stakeholders on your campus that oversee food offerings, including sustainability dining staff, food procurement folks, and peers who work with your school鈥檚 dining committee.
3. Action/Demonstration
Schedule a meeting with appropriate campus dining members to discuss your recommendations, resources, and recipes. Propose these recipes as menu changes, supporting your conversation with research and thoughtful reasoning. Take notes about this meeting.

Deliverables:
A survey that was distributed to the student body asking about commonly consumed on-campus dishes
5 plant-based recipe alternatives to existing on-campus dishes, including ingredient measurements, step-by-step instructions, and photographs.
Environmental impact comparisons between original and alternative recipes.
1-2 page written reflection of the project that includes challenges, successes, and a detailed summary of the meeting with dining stakeholders.

Training Required:

No

Immunization Proof:

No

Application Needed:

No

Other Requirements: