Article
Seeking SOLE Food: Service Learning and Sustainability in an Honors Think Tank Course
Journal of Service Learning in Higher Education
(2018)
Abstract
The value of service-learning as a high-impact educational practice in college courses is further documented here through client-centered student projects seeking to increase SOLE food-- sustainable, organic, local, and ethically produced--on the Utah State University campus. Honors students enrolled in a Think Tank series of courses in Science, Social Sciences, and Arts/Humanities completed six cross- disciplinary projects focused on various aspects of dining services and food sources on campus, including recycling, food waste, food recovery, and local sourcing. Post- project student reflections indicate that students were much more aware of campus- wide sustainability issues and how they, as campus citizens, could contribute in meaningful ways. Student also demonstrated the ability to property design research projects and engage in data- informed problem solving as a result of their service-learning project. Students also learned to successfully work in groups and appreciate and encourage the strengths of each team member.
Disciplines
Publication Date
2018
DOI
http://journals.sfu.ca/jslhe/index.php/jslhe/article/view/172
Citation Information
Joyce Kinkead. "Seeking SOLE Food: Service Learning and Sustainability in an Honors Think Tank Course" Journal of Service Learning in Higher Education Vol. 8 (2018) Available at: http://works.bepress.com/joyce_kinkead/83/