Unigreen Eats Sparking a Sustainable Food Revolution on Campus
Problem Statement of the Case Study
I’m in my senior year at Duke, and I’m writing about the sustainability movement on campus. The term sustainable does not mean an environmentally friendly place. When it comes to Duke, it means a new food system. Unigreen Eats is a dining hall project founded by Sally Clemens, a master’s student in agriculture and food, in 2014. Clemens, who received a $50,000 grant from the Knight Foundation’s Sustainable Seaports Initiative
Marketing Plan
I had just returned from a week-long visit to Bali, where the natural, earthy, delicious flavors were like a medicine. This got me thinking: what is happening at University of Maryland, College Park? Do our students want to eat sustainably? Are we taking steps to support that dream? In my research and personal experiences, I found that most students are concerned about the food we eat. As a resident assistant (RA) in Gifford Hall, I overheard several conversations during my time on-campus that
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“The University of Southern Mississippi is on the cusp of an exciting culinary revolution,” said Mike Lamar, campus chef. “In 2011, USM created the nation’s first-ever on-campus farmer’s market. Since then, more than 40 campus vendors, from fresh cut salads and baked goods to artisan cheeses and craft beers, sell directly to students in a state-of-the-art, modern space. That’s what’s known as the Unigreen Eats initi
Evaluation of Alternatives
As a former marketing manager, I can easily recognize the importance of a healthy eating culture. Unfortunately, I also experienced the consequences of a non-healthy diet. I know that I should have made better choices, but I couldn’t ignore the urge to stuff myself. This led me to explore the world of sustainable food, a topic which I have long-held interest. Sustainable food is something that has been a topic in my mind for quite sometime. However, it wasn’t until I stumbled upon Un
Alternatives
The idea of eating local, healthy food can be a daunting one, especially for students on a tight budget. This is where the Unigreen initiative comes into play. With Unigreen, students and campus dining services now have access to a wide range of locally grown, organic, and sustainably sourced food. Unigreen is a unique dining hall that allows students and visitors on campus to access fresh, seasonal produce, eggs, meat, and more, with a focus on sustainable practices. The initiative is
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Sustainable food practices have become a buzzword lately, with more and more people questioning how food is produced and what’s at stake in our daily food choices. Unigreen, a small, sustainable and organic farm, is taking the lead in addressing food waste on campus and showing how it can be turned into a healthy, tasty food source. I grew up in an agricultural family that has always been interested in supporting local agriculture. In college, I met my partner (who also has an interest in sust
VRIO Analysis
“Eating healthy has become a trend on campuses these days, and most students now have the option of eating at restaurants, cafeterias or food vending machines. But when we talk about vegetarian or vegan meals, these options are limited, often not available, or hard to find. In recent years, Unigreen Eats has emerged as a food innovator that offers healthy and sustainable options on campus. It has three main branches: Unigreen Eats Restaurant (located at the UMass Amher
Porters Five Forces Analysis
In 2014, I had never stepped foot inside a university café. And it wasn’t for lack of trying. As a student, I would often walk past a campus dining hall and marvel at the array of sandwiches and pizzas, all freshly made on-site, and the healthy, zero-sugar options on display. But as someone passionate about environmental and social causes, my eyes were drawn elsewhere—to the trendy cafés on my commute. Get the facts As my curiosity grew, I decided