HOMEGROWN NOURISHMENT: TOWARD PLACE-BASED
DINING AT PENN STATE
Open Access
Author:
Emmerling, Grace Margaret
Area of Honors:
Community, Environment, and Development
Degree:
Bachelor of Science
Document Type:
Thesis
Thesis Supervisors:
Theodore Roberts Alter, Thesis Honors Advisor Timothy Wayne Kelsey, Thesis Supervisor
Keywords:
local foods dining commons Penn State Food Services local farmers
Abstract:
This study is designed to be the first step in a larger process of exploring the complexity surrounding efforts to increase Penn State University’s local food purchases. In recent years, focused effort has been directed toward incorporating local food products into the dining commons on the University Park campus. This study contributes to these efforts by beginning to explore and understand the context and actors involved in the situation as well as identify obstacles to increasing the presence of local food products in the dining commons. Through qualitative research methods and utilizing institutional and behavioral economics theory, I investigate the perspective of local food producers to understand in more detail the challenges they have faced in attempting to sell their products to Food Services. I have found that the phenomenon is complex, with many actors and varying performance goals and priorities. This research lays the groundwork for future inquiry by beginning to organize information, identify relevant actors, and identify essential questions and objectives for research.
