Blog Post #7

For my research process, I used the Colorado State University Library database in order to find journal articles that related to my topic. I searched using the keywords of “sustainability” “dining halls”, and “university.” I also used the search function on the Colorado State University website in order to find articles about sustainable living in the dining halls, as focused on CSU.

Cardone, Kenneth. “Learning to Eat.” New England Journal of Higher Education. 24.1 (2009): 12-13. Print.


This article discusses the dining accommodations at Bowdoin College, in Maine. The college strives to create a homey, warm atmosphere, with “home-cooked” meals, and it relies strongly on it’s local farmers, and it’s own home-grown organic produce in order to achieve this. Not only does it pull in local food and organic produce, but the dining service’s give back to the community, by donating excess harvest from their organic garden. This article strongly appeals to pathos, by painting a vivid image of the warm, delicious cozy comfy atmosphere of the college and it’s dining halls, and the wholesome and hearty way of living that is promoted there. It’s appropriate for my research because it directly relates to the impact that eating locally and organically can have on a college campus . It can create not only health benefits but positively benefit the taste and overall cultural well-being of the students as well.


Dimas, Jennifer. “Today @ Colorado State University – Green Dining Hall Center Renovation Complete.” CSU, 26 Jan 2010. Web. 17 Oct 2010.


This article discusses sustainability on the Colorado State University campus, in specific, the new “green” renovation to dining center, Braiden Hall. It discusses the carpeting being made from recycled plastic bottles, the recycled glass counter tops, and the cork walls. The article is very informative and to the point, written with an easy to read attitude. This article is helpful to my inquiry because it is specific to sustainability measures being taken on the CSU campus.


Harkinson, Josh. “tray chic..” Mother Jones. 34.2 (2009): 47. Print.


This article talks about the Real Food Challenge, from the point of view of the organizer, Tim Galarneau. It talks about gradually going organic, and offsetting food costs by ditching cafeteria trays, which could save up to $500,000 annually. The article is well written, straightforward, and uses primarily appeals to our logic to persuade us. This article is important because it focuses on the Real Food Challenge, an important organization towards the reforming of dorm food.


Jambeck, Jenna R., Elisabeth W. Farrell, and Sara M. Cleaves. “Food Scraps to Compositing… and Back to Food.” Biocycle. 47.12 (2006): 29-34. Print.


This article talks about the University of New Hampshire (UNH’s) program that closes the loop on food scraps and recycling. The program creates compost using food scraps from the dining halls, that compost is then in turn used to fertilize organic gardens, the produce from which is then sold back to the dining halls, and given to the students, creating a healthy, cyclical route of organic growing. The article is written objectively, with the majority of it focusing on the process of the cycle. The remainder of the article focus’s on the process it took to create this program, the success of it, and the benefits of the program. It’s helpful to my research inquiry because it provides more information and ideas as to how other campus’s across the United States are eating sustainably, and doing their part to give back to the earth.


Lappe, Anna. “Cafeteria Consciousness.” Nation. 289.8 (2009): 27-29. Print.


This article discusses the burgeoning student movement called the “Real Food Challenge.” This challenge pushes schools to shift at least 20 percent of school food to “real food;” AKA sustainably raised, grown with fairness, and from local and regional farms, by 2020. The article is extremely informative and uses strong ethos, pathos, and logos,in order to push it’s point. The article leaves the reader inspired to join the challenge themselves. This article is extremely helpful to me as this movement is nationwide, and is something that could be applied on the CSU campus.

The article “Learning to Eat” is probably the most helpful for me. It talks about another college’s very successful eco-friendly dining hall. It goes into extreme detail about the various methods that the dining hall uses, and the benefits that have been provided to the students because of the eco-friendly dining hall. It provides ideas that students at CSU could use for their own benefit, and implement in the dining halls here.


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