Academic Collaboration
Initiatives
Student Projects
Feasibility Study for Increased Use of Sustainable Eggs in the Dining Halls of Williams College
Abasolo, Brandon. Geos 206, Spring 2010
Introducing Local Grass-Fed Beef to Williams College Dining Halls
Budden, Alex. Geos 206, Spring 2010
Improving the Sustainability of Wheat Products at Williams
Hadjistoyanova, Iliyana. Geos 206, Spring 2010
Expanding Williams’ Sustainable Garden
Domb, Juliet. Geos 206, Spring 2010
A Proposal for the Establishment of the Williams College Sustainable Dining Center
Davison, Trubee. Geos 206, Spring 2009
Academic food studies stimulate discourse within the curricula of many disciplines. A wide range of academic departments at Williams are eager to develop programming with the Sustainable Food and Agriculture Program, and/or have coursework that use food as a lens through which to view their subject matter.
Holistically informing tomorrow’s food consumers and producers means that education is no longer just in the classroom but also in places where food is produced, processed and sold, using a participative teaching style.