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Wednesday, April 22 • 2:00pm - 2:20pm
Creating Value in Community Collaborations: Potential for Student Engagement in Community Food Projects

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The number and popularity of projects calling for local food production and food justice is increasing rapidly in Asheville.  In the community, several projects build community and increase access to fresh, affordable, and healthy food.  On campus, many professors and students are also involved in projects and coursework related to local food and food justice, and the demand for service opportunities and coursework is growing rapidly.  This project explores the benefits and barriers of campus-community collaborations surrounding local food and food justice projects.  Using the community engaged participatory model, the researcher built relationships and has been actively involved in projects both on campus and in the community.  The final product is a qualitative survey of the needs, struggles, perspectives, and accomplishments of community leaders, both on and off campus.  The following key result emerged: a reliable and consistent bridge is essential for valuable educational experiences both on campus and in the community.


Wednesday April 22, 2015 2:00pm - 2:20pm PDT
033 Karpen Hall

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