Description
This report reviews and analyzes how ranking and certification systems have an impact on the sustainable food systems used by food service providers across higher education institutions (HEIs). This analysis includes a review of the most common metrics used in higher education sustainability ranking and certification systems, as well as how assessment guidelines are determined initially and amended over time. The positive, negative, and unintended consequences of these programs are also considered as we explore ways that these sustainability metrics can meet the challenges required for a sustainable future.
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Details
Title
- Sustainability Ranking and Certification Systems in Higher Education Food Service
Contributors
- Benard, Nicholas (Author)
- Lip, Stephanie (Author)
- Ross, Eleanor (Author)
- Ryan, Michael (Author)
- Seybold, Kate (Author)
- Swette Center for Sustainable Food Systems (Issuing body)
- Aramark Corporation (Issuing body)
Date Created
The date the item was original created (prior to any relationship with the ASU Digital Repositories.)
2022-10
Resource Type
Collections this item is in
Note
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date2023-22-10
Table Of Contents
Citation and reuse
Cite this item
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Swette Center for Sustainable Food Systems. Sustainability Ranking and Certification Systems in Higher Education Food Service. October, 2022. (Swette Center, 2022)
Statement of Responsibility
Swette Center for Sustainable Food Systems, Arizona State University October 2022 This publication is a Capstone Report by the Graduate Certificate in Food Policy and Sustainability Leadership class of 2021-2023.