The purpose of this study is to examine the sustainability goals of Pace University as applied to its Dining Services Office. Data emerged has indicated that industrial food production (particularly animal agriculture) is the key driver of climate change, biodiversity loss, deforestation/desertification, and water pollution. Many people regard environmentalism as a valuable ethical concern, but this concern often stops when people are asked to analyze their diet and food purchasing habits. This study will gather information from the Pace University community members, examining their diet habits, their commitment to environmental stewardship and their perceived connections between food and ecological change.
This study will help Professor Bauce and I understand whether or not the Pace community actually has a commitment to sustainability. After subjects have understood this information they will indicate whether or not Pace University’s Dining Services Office should offer different foods. (Food’s that have less of an environmental impact) This research will be presented to Pace’s Dining Services as a means for change.
The methods we will use to conduct this research are through a survey program offered by Pace University called Qualtrics. We will also do one on one Faculty interviews. These interviews will take up to an hour and the survey will only take up to 10 minutes. The survey will be anonymous. Faculty will be invited to serve as interview subjects according to their disciplinary and departmental affiliations.