UC Irvine Food Assessment
Hai Vo and Kelsey Meagher coordinated the UC Irvine Food Assessment, a project during the 2008-2009 academic year which aimed to analyze the existing food procurement at UCI using sustainability criteria (ecologically-sound, community-based/local, humane, and fair food). The assessment aimed to better understand how food is produced, processed, and distributed at an institution of higher education. If you would like to know more about this assessment or get involved with future research processes, please contact us.
UC Irvine Food Assessment Executive Summary and Operational Recommendations, as of June 2009.
Research presentation for the Undergraduate Research Opportunities Program Symposium in May 2009.
UC Irvine Food Map | An interactive display of how and where UC Irvine food is produced, processed, distributed, and consumed.
Previous Research: Apples to Apples - County Farmshed-to-College Feasibility Study
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Previous Research: Food Systems Awareness and Consumption Choice
University students are not fully aware of the elements in their food system - the production, processing, distribution, consumption, and societal implications of the food they eat. However, by being integrated in, educated about, and aware of seasonality of their community food systems, university students are more prone to make healthy and sustainable food consumption choices. Qualitative research was conducted in Torino, Italy with youth delegates at the 3rd Slow Food International Terra Madre food gathering in October 2008. The assessment was completed by Hai Vo for his course, Social Ecology 194W: Naturalistic Observations, at the University of California, Irvine.
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Previous Research: UC Irvine Sustainability Assessment 2008: Food
From transportation to water and energy to human wellness, UC Irvine underwent its first holistic sustainability assessment, completed in June 2008 by UCI Social Ecology Doctoral candidate, Candice Carr Kelman. The following is the chapter on dining, and other chapters may be found here.
Previous Research: Feeding Itself - A Sustainable Santa Catalina Island Food System
Can an island of four thousand residents and over one million visitors a year sustain its own self-sufficient food system? Santa Catalina Island, forty miles off the coast of Los Angeles County, undergoes a comprehensive assessment of their current food system and supply. The author argues for conserved fisheries management, on-site island food education, and coins "endemic-supported agriculture" as a staple for food security. The assessment was conducted by Hai Vo in his course, Planning, Policy, & Design 132: Global Sustainability II, at the University of California, Irvine, Spring 2008.
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Previous Research: The Attack of Kelp on K
A new kelp variety, with fifty times the North American yield of potato, is highly nutritious, easily flavored, and thrives in polluted water. How does this phenomenon affect global human carrying capacity? This hypothetical was explored by Hai Vo in his course, Planning, Policy, & Design 134: Human Ecology, at the University of California, Irvine, Spring 2008.
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