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dc.contributor.authorMunden-Dixon, Katherine
dc.date.accessioned2014-03-04T20:21:55Z
dc.date.available2014-03-04T20:21:55Z
dc.date.issued2011-08
dc.identifier.othermunden-dixon_katherine_201108_mepd
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/munden-dixon_katherine_201108_mepd
dc.identifier.urihttp://hdl.handle.net/10724/27544
dc.description.abstractThe University of Georgia as a land-grant institution has evolved with increasing community engagement and a commitment to sustainability. Working with The University of Georgia Office of Sustainability, a pilot project was crafted in order to determine the feasibility of incorporating Georgia-grown and sustainably grown blueberries into University of Georgia Food Services. Through the process of identifying the product, potential farmers, and understanding the bid system at The University of Georgia, certain barriers were discovered. Recommendations for both the state-scale and university-scale are given for the future success of carrying Georgia and sustainable products on campus.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectUniversity of Georgia
dc.subjectlocal
dc.subjectGeorgia grown
dc.subjectsustainable agriculture
dc.subjectblueberries
dc.subjectfood services
dc.subjectinstitutional purchasing
dc.subjectReal Food
dc.titleBlueberry pilot project
dc.typeThesis
dc.description.degreeMEPD
dc.description.departmentEnvironmental Design
dc.description.majorEnvironmental Planning and Design
dc.description.advisorJack Crowley
dc.description.committeeJack Crowley
dc.description.committeeEric MacDonald
dc.description.committeeJulia Gaskin
dc.description.committeeCarol Couch


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