Food Entrepreneurship

Evan Girard '13

What is the main goal of the Real Food Challenge?

The goal of the Real Food Challenge is to receive the written commitment of college and university presidents and directors of dining operations, including here at UNH, to engage students, faculty, and staff in steadily increasing procurement of "real" food --- local and community-based, Fair Trade, organic, humanely-produced and/or sustainably harvested.

The Green-FIT Project

1) To provide New England fishermen with an objective and scientific assessment of alternatives that may improve their fuel and operational efficiencies

2) To provide a forum where fishermen can share experiences exploring ways to reduce their fuel and maintenance costs

3) To integrate our results with those from other efforts in the region to improve operational efficiency.

The overall goal is for fishermen to lower their fuel and operational costs while reducing their carbon footprint.

 

The Sustainability Research Collaboratory

The Sustainability Research Collaboratory (SRC) is the primary research pillar of the UNH Sustainability Academy. Its missions is to incubate researcher learning communities that will develop and submit interdisciplinary sustainability science proposals to federal agencies. The SRC accomplishes this mission by facilitating interdisciplinary sustainability science research among faculty from all colleges and institutes.

UNH Slow Food

Slow Food at the University of New Hampshire is a collective effort to educate students, faculty, and the local Durham community about the production, consumption, and enjoyment of foods that are Good to the senses, Clean for the environment, and sold through Fair practices that support local economies.