Biting Off More than You Can Chew - Dalhousie …...years are often maintained over an...

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Biting Off More than You Can Chew:

An Assessment of Student’s Understanding of Dalhousie’s Food System

ENVS 3502: Campus As a Living Lab

Dalhousie University April 10th, 2016

Adam Buchholz, Environmental Science

Rachael Delano. Sustainability & Performing Arts

Mitch Gold, Sustainability and Urban Planning

Fred Lu, Environmental Science, Psychology, & Sustainability Kayla Matthews, International Development & Environmental Studies

Siobhan Takala, Sustainability & Environmental Science Mentor: Molly Fredeen

Professor: Dr. Chris Greene

BITING OFF MORE THAN YOU CAN CHEW

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Table of Contents

Executive Summary __________________________________ 3

Introduction _______________________________________ 4

Project Definition ______________________________________________________ 4

Background and Literature Review ___________________________________________ 4

Methods __________________________________________ 4

Study Design, Procedures, Limitations & Delimitations _____________________________ 7

Results ___________________________________________ 7

Discussion ________________________________________ 11

Significant Findings & Implications _________________________________________ 11

Conclusion ________________________________________ 11

Recommendations for Action & Further Research ________________________________ 11

Acknowledgements _________________________________ 12

References: _______________________________________ 13

Appendices: ______________________________________ 17

Appendix A: Survey ____________________________________________________ 17

Appendix B: Pre-Survey Script & Post Survey Handout ____________________________ 18

Appendix C: Coding ____________________________________________________ 19


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Executive Summary Inanidealworld,foodsystems,includingcampusfoodsystems,wouldreflecttheneeds

andvaluesofthecommunitiestheyserve.However,alackofunderstandingcanprovideawindowofopportunityformultinationalcorporations(MNCs)toexertinfluenceandcontrolinfoodsystems. ThepurposeofthisstudywastogaugetheunderstandingthatundergraduatestudentsonDalhousieUniversity'sStudleyCampushaveofthecampusfoodsystem.Thestudyaimedtobringtolightwhetheraknowledgegapexistswithintheundergraduatestudentbodywithrespecttothefoodsystem.Inthiscontext,aknowledgegapwasdefinedas“adisparityinlevelsofknowledge”(OxfordUniversityPress,2017). Aone-sidedpencil-and-papersurveywasadministeredatthreelocationsonDalhousie’sStudleyCampus:theKillamMemorialLibrary,LifeScienceCentre(LSC)andtheDalhousieStudentUnionBuilding(SUB).Thesurveycontainedeightquestions,includingnon-identifyingdemographicinformationandquestionsstructuredtogaininsightintothelevelunderstandingstudentshadofthecampusfoodsystem.Thesurveyswereadministeredbyteamsoftwooveraperiodofthreedays,21-23March2017.Atotalof116surveyswerecollected.

Thesurveyswereanalyzedusingchi-squaretestsandfrequencycounts.Thechi-squaretestswereconductedonSPSSstatistics.Theanalysisyieldedfewstatisticallysignificantresultsandasaresultthereisadominantfocusonthefrequencydata.Thefrequencydataillustratesthatthereisaknowledgegapwithrespecttotheunderstandingofthecampusfoodsystem.Tosummarizetheresults,65.5%ofrespondentsknew“verylittletolittle”aboutthecampusfoodsystem,andonly10.3%knewwheretofindadditionalinformationaboutthefoodsystem.Lastly,only6%ofrespondentsfeltthattheyknewhowtovoicetheiropinions,complaints,andconcernsaboutthefoodsystem. Recognizingthataknowledgegapexists,itisparamountthatthereisacollectivemovementbyDalhousieUniversity,theDalhousieStudentUnion(DSU)andothercampusentitiestoworktowardagreaterandmoreeffectivemeansofdisseminatinginformation.Includingactivelyengagingstudentsintheprocessofdevelopingtheseprocesses.Furthermore,itisimportanttonotethatstudentshaveasharedresponsibilityinclosingtheknowledgegap,andshouldparticipateinactivitiestocreateafoodsystemthatisreflectiveoftheirneedsandvalues.WithawideravailabilityofinformationandawillingnessbybothDalhousieUniversityanditsstudentstoworktogether,thecampuscommunityandfoodsystemwillbemoreequitableandreflectiveoftheUniversity'sandstudentbody's’values.


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Introduction Project Definition

Thepurposeofthisprojectwastoassessundergraduatestudents’levelofunderstandingofthefoodsystematDalhousieUniversity,inHalifax,NovaScotia.Thisincludedgaugingstudents’knowledgeaboutthefollowingaspectsoftheDalhousiefoodsystem:thelevelofcorporateinfluence,currentfoodpolicies,andhowtoobtaininformationaboutthefoodsystem.AsstudentsaredirectlyaffectedbyfoodoptionsoncampusandarepayingmembersoftheDSU,theyareimportantstakeholdersintheDalhousiefoodsystemandmustbeincludedindecision-makingprocesses(DalhousieUniversity,2017;vanWeenen,2000).Withthis,itisimportanttoknowifstudentsareinformedaboutthecurrentpracticesandpoliciesthatgovernthefoodservicesoncampus.

Bybeginningtoassessstudents’knowledgelevelsaboutthepresentfoodsystematDalhousieUniversity,wehopedtobeabletoidentifyifthereisaknowledgegapthatneedstobeaddressed.Furthermore,thisprojecthopestoencourageimprovementstothecurrentfoodstructures,inalignmentwiththeDalhousieSustainableandHealthyFoodFramework(2016),increasetransparencyandparticipationinthedecision-makingprocessoncampus,andinformfoodserviceprovidersanddecisionmakersonifthereneedstobechangesinhowinformationisdisseminatedtostudents.

Background and Literature Review Campusfoodsystemsaremicrocosmsofregional,national,andglobalfoodsystems.Afood

systemincludesallstagesofproduction,consumption,andwasteoffood(FAO,2016;UniversityofCalifornia,2017).Foodisabasichumanneedandispartofeverysystem.Thesesystemsmustbeanalyzedtoensurethattheyaresustainable,andthatthosedependentonthemarebeingnourished,notjustfed(FAO,2016;UniversityofCalifornia,2017).Inorderforfoodsystemstobesustainableandequitable,theymustincorporatetheprinciplesoffoodsovereigntyandfoodsecurity.LaViaCampesina(2016)definesfoodsovereigntyas“therightofpeoplestohealthyandculturallyappropriatefoodproducedthroughsustainablemethodsandtheirrighttodefinetheirownfoodandagriculturesystems”.Inaddition,foodsecurityisdefinedas:“…whenallpeopleatalltimeshaveaccesstosufficient,safe,nutritiousfoodtomaintainahealthyandactivelife”(WHO,2017).Inregardstoaccessibilityandnutrition,forindividualstomakeinformeddecisionsaboutthefoodthattheyareconsumingtheymusthaveaccesstoproperinformationaboutsaidsystem(Bourdeaudhuij,etal.,2014;Feldmanetal.2013,p.87asfirstcitedinCranageetal.2004;Tsengetal.,2016).Foodsovereigntyrecognizesculturaldiversityandautonomy,whilefoodsecurityreliesontheeconomicaccessibilitytofoodthroughacapitalistlens,andbothareimportanttoconsiderwhenendeavouringtoanalyzeandimprovefoodsystems.

DalhousieUniversityislocatedinNovaScotia,Canadaandhas19,743studentsenrolledandover1000facultymembers(Dalhousie,2016a;Dalhousie,n.d.b).Assuch,therearemanyindividualswhoarereliantonandimpactedbyDalhousie’sfoodsystem.Dalhousie’sFoodServicesstatesthatitisdedicatedto“providinghighquality,well-balanced,nutritiousfood


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options”(DalhousieUniversity,n.d.a).Thisisimportantasfoodpatternsformedduringuniversityyearsareoftenmaintainedoveranindividual’slifetime,andithasbeenfoundthatavailabilityistheprimaryfactorthatdeterminesstudentfoodchoices(Ali,etal.,2015;Bourdeaudhuij,etal.,2014;Tsengetal.,2016).Withthis,itistheresponsibilityofuniversitiestoensurethatstudentshaveproperaccesstonutritionalfoodoncampus.

In2016,DalhousieUniversitycommittedtocreatingamoresustainablefoodsystemontheircampuses,includingincreasingtheamountoflocally,sustainably,andethicallysourcedfoods(DalhousieOfficeofSustainability,2016).TheSustainableandHealthyFoodFrameworkprovidesastrategicplantohelpDalhousieUniversityachievethesegoals(2016b).Thedocumentiscomprehensive,providingdetailedinformationonthecontextofthecurrentfoodstructuresoncampusandthegoals,actions,targets,rolesandresponsibilities,andevaluationplansfortheproposedframework.Furthermore,thedocumentstatesthattheuniversityseestheDalhousieUniversityAncillaryServicesandfoodservicesashavingfullresponsibilityforachievingthevisionpresentedintheframework(DalhousieOfficeofSustainability,2016).However,asmentionedpreviously,toensurefoodsecurityandfoodsovereignty,itisimportantthatconsumershaveautonomyovertheirfoodandwithinbroaderfoodsystems,astheyarealsostakeholdersinthesesystems(LaViaCampesina,2016;WHO,2017).

Thus,itisworthnotingthatakeycomponentoftheframeworkiseducation.Thisisimportantasstakeholdersmustbeinformedtobeabletomakeinformeddecisions,andtherefore,fortheuniversitypracticesandpoliciestobeequitable(Allen,2010;DalhousieOfficeofSustainability,2016;vanWeenen,2000).Ifstakeholdersareunawareoftheirlevelofinfluenceindecision-makingprocessesandtheiroptions,itisnotpossiblefortheirneedsandvaluestobeaccuratelyrepresentedwithinthecampusfoodsystem(Allen,2010).AsstudentsarepayingmembersoftheDalhousieStudentUnion,withaportionoftheirfeecontributingtothefoodservicesoncampus,theyareimportantstakeholdersintheDalhousiefoodsystem(DalhousieUniversity,2017).Forthisreason,itispertinentthatgoverningbodiesactivelyengagestudentsindecision-makingprocessestomaintainjustandequitabledemocraticpractices(Allen,2010).

Itisimportanttonotethat,ontopofnumerousstakeholders,includingstudents,professors,andemployees,therearealsooperationalandfinanciallimitationsthatplayaroleindecision-makingprocessesoncampus.Forinstance,universitiesdealwithlimitedbudgetstoprovideadequatecampusservicestotheircommunities.Outsourcingmanyoftheseservicesallowsforuniversitiestolowercosts,butatthepriceofrelinquishingcontrolovermanyaspectsoftheservice(Rodya,2010;Shaw,2010).MNCswillnaturallyhavetheirownagendas,includingprofits,andissueslikefoodtype,prices,retaillocationsandhowfoodiscontractedwillbedictatedbytheirneeds(Rodya,2010;Shaw2010).Forexample,mostcontractsrequirethatthecorporationbegivenexclusiverightstooperateoncampus,stiflingbothcompetitionanddiversityofchoice(Rodya,2010).Thismeansthatstudentsarelimitedintheirabilitytodictatethefoodservicesthattheywishtohaveoncampus.

Furthermore,sincehighlycorporatecampusfoodsystemsaremicrocosmsofthecorporateglobalfoodsystem,theyarenotonlysusceptibletothesamefluctuationsandinsecurities,butalsohavethesamenegativeenvironmentalandsocialimpacts(Gaffikin&Perry,2009;Honey&Wilson,2009;Richer,Rojas,&Wagner,2007).Criticsofmanyuniversities’policiesofoutsourcingcampusfoodservicescautionthatuniversitiesarebecomingincreasinglyprofitdriven,which


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limitsthepossibilitiesofcreatingasustainableserviceandneglectsbenefitingthelocaleconomy(Shaw,2013).

Inthesehighlycorporatecampusfoodsystems,studentsoftenhaveminimaloptionsforaccessingaffordable,minimallyprocessed,ethnicallydiverse,locallysourced,orfreshfoodoncampuses(Gottlieb,Haase,&Valliantatos,2004;UniversityofBritishColumbia,2007).Furthermore,manystudentswhoattenduniversitiesthathaveoutsourcedtheircampusfoodsystemsbelievethatMNCshavelower-qualityfoodforthepricesassociatedwiththem(Henry,2013).Reducingthiscapitaliststructureisimperativeinallowingstudentsagencyregardingtheirfoodchoicesandtheenvironmentalandsocietaleffectsthattheirchoicesmighthavelocallyandglobally.Therearefinancialandoperationallimitations,however,itisimportantthatstudentsareawareoftheirchoicesandhaveaccesstotransparentinformationabouttheircurrentfoodsystem.Ifstudentsareunawareofthecampusfoodsystem,includingthestructural,environmental,andsocialjusticeimplications,theyarenotabletomakeinformeddecisionsandaskforchange.

DalhousieUniversity’sfoodsystemsarecurrentlyoperatingunderMNCs,namelyAramarkandChartwells.Chartwellsinparticularhasahistoryofexploitationthroughreducedwagesfortheiremployees,acquiringfoodfromproviderswithunjustworkingconditions,involvementwiththeprisonfoodcomplex,andexploitationoftheirconsumersbyprovidingculturallyinappropriateandinaccessiblefood(Collins,2016).BothAramarkandChartwells’currentcontractishighlyexclusive,likethecontractsdescribedpreviously,andprovidethemcontroloverallfoodservicesoncampus,withtheexceptionoftheLoadedLadle(DalhousieOfficeofSustainability,2016;T.Pooran,personalcommunication,March,2017).Thiscontrolevenincludesbakesalesthatoccuroncampus,asthecontractlimitswhatisablebesoldindependentlyofChartwellsandAramark(DalhousieStudentUnion,2016).Corporations,likeChartwells,valueprofitovertheimportanceoffoodsecurityandfoodsovereignty,andtheyarefurthermarginalizingvulnerablepopulationsthatareaffectedbysocio-economicinequalities(Collins,2016).Therefore,itisimportantthatallstakeholders,includingstudents,areawareoftheexclusivenatureofthiscontractandtheimplicationsofrelyingsolelyonMNCs,suchasChartwellsandAramark.IfstudentsareunawareoftheexclusivitythatisinherentincontractswithMNCs,theyarenotabletomakeinformeddecisionsabouttheirfoodsystemandtobewellversedandunderstandtheassociatedeconomicandethicalimplications.

ThecurrentcontractwithChartwells,specificallyintheSUB,issupposedtobeatemporarytransitioncontractfromthepreviousprovider,Sodexo,toaself-operatingfoodsystem(T.Pooran,personalcommunication,March,2017).AccordingtotheAssociationforHealthcareFoodservice(n.d.),self-operatingfoodsystemsaremanagedindependentlybyabusinessorinstitutionsownstaff,ratherthanoutsourcingittoafoodservicecompany.However,re-signingacontractwithChartwellswouldeliminatetheoptiontohaveaself-operatingfoodsystematDalhousieUniversityuntiltheendofthenextcontract,whichultimatelyreducesstudentautonomyintheirfoodchoicesoncampus.

ItisimportanttonotethatDalhousie’sfoodstructureshaveimprovedovertime.Forinstance,theuniversityhasendeavouredtoreducewaterusageinmealhallsandincreasingitssourcingofcertifiedsustainableseafood.Furthermore,duetocontinuedpersistenceofstudents,thereisnowaDalhousieFarmer’sMarket,whichstudentswereoncetoldwouldnotbepossible,


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andTheLoadedLadlehasbeenabletoexpand(Chiasson,2017;Colin,2015).TheLoadedLadlewasoriginallycalledCampusActiononFood(CAF)wherebytheywouldsetupanironingboardandservesoupandsaladintotupperwareandoldyogurtcontainers(T.Pooran,personalcommunication,March2017).Thisservicecircledstudents,faculty,andcommunitymembersinwithpromisesoffreefooduntilsomeonewouldcallsecurity,whowouldrestrictCAFmembersfromservingoncampus(T.Pooran,personalcommunication,March,2017).TheseservingscontinuedafewtimespermonthuntiltheDSUeventuallybannedCAFservingsoncampusentirely(T.Pooran,personalcommunication,March,2017).Thestudentbody,communitymembers,andCAFconsumersretaliateduntiltheirvoiceswereheardandCAFwasabletoserveagain,leadingtotheeventualformationoftheLoadedLadle(T.Pooran,personalcommunication,March,2017).Thisemphasizesthatstudentactionisanimportantandvaluabletoolforchangetobemadeoncampuses.Dalhousieseemstobemovingintherightdirectiontohavinganincreasinglysustainablefoodsystem,however,itmustrecognizetheimportanceofconsultingwithstudentsbeforeimplementinganychanges(Alietal.,2015).

Therearemanycampusesthathavetransitionedawayfromhighlycorporatefoodsystems,endeavouringtomaketheircampusfoodsystemsincreasinglysustainableandtransparent,thusitisapossibilityforDalhousie(Barlett,2011;Honey&Wilson,2009;UniversityofBritishColumbia,2007).Moreimportantly,studentshavechampionedmanyofthesetransitionsbydemandingfoodsystemsthatarereflectiveoftheirvaluesandneeds(Arias,2009;vanWeenen,2000).However,inordertodemandchange,studentsmustbeawareofthefactorsinfluencingthefoodsystems,andhowtheycanbestcatalyzechangewithinthem.Aknowledgegapwouldlimitstudents’abilitytocommunicateareasthattheyperceiveasimportantforreform.

Methods Study Design, Procedures, Limitations & Delimitations

AdamsandEmanuel(2011)conductedastudyontwocampuseswheresurveysweredistributedtostudentstounderstandstudentconceptualizationofsustainability.Atotalof416surveysweredistributed,with258distributedononecampusaccountingfor1.4%ofitsstudentbody,withanadditional148distributedonthesecondcampusaccountingfor0.3%ofitsstudentbody(Adams&Emanuel,2011,p.83).Thesurveyswerevoluntaryinnatureandtherewasnoincentivegiventoparticipants(Adams&Emanuel,2011,p.83).Additionally,theanonymoussurveyscontainedavarietyofclose-endedquestionsbutsomedemographicinformationwascollected(Adams&Emanuel,2011,p.83).

Forthepurposeofthisstudy,wemustrecognizethatDalhousieUniversity,includingKingsCollege,hadtotalenrolmentof19,743asof1December2016,andthisincludestheHalifaxcampusesandTrurocampus(Dalhousie,2016a).Additionally,asof2014,Dalhousieemployed1,100professors,butnodatawasavailableforotherfacultyandstaffmembers(Dalhousie,n.d).Therefore,recognizingthelimitationsofthestudywithrespecttotimeandresources,wewereunabletomimicthescaleofresearchconductedbyAdamsandEmanuel(2011).Weinsteadconductedaconvenience,non-probabilisticsurveyofundergraduatestudentsintheSUB,KillamMemorialLibrary,andLSC.Asurveywaschosenoverothermethodssuchasinterviewsorfocus


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groupsasthisresearchtoolallowedeachgroupmembertoaskastandardformofquestionswhilegatheringarangeofresponses.Althoughasurveydoesnotsolicitthein-depthresponsesofinterviewsorfocusgroups,theemphasisofourresearchismorecloselylinkedtounderstandingthegeneralknowledgeoftheundergraduatepopulationonthecampusfoodsystem.Thesurveyalsoallowedindividualstoremainanonymous,aidinginincreasingparticipants’willingnesstoanswer.Overall,usingapencilandpapersurveyfitmostaccuratelywithourresearchgoalsandwasmorerealisticintermsofadministrationwhenconsideringtimeandresourceconstraints.Intotal,116surveyswerecollectedwitharesponserateof94.3%.ThestudywasonlyadministeredinEnglish,asitwasoutsideofthecapacityoftheteamtoconductthesurveyinmultiplelanguages.Thiscouldhavebeenalimitingfactoringaugingstudentknowledge,asparticipantsmayhavehaddifferinglevelsofEnglishproficiency.

Thesurveywasonepageinlengthandcontainedeightquestionswith15answers.Thefirstquestioninthesurveysolicitednon-identifyingdemographicinformation,includingfaculty,degree,andyear,ensuringthatthesurveyremainedanonymous.Eachmemberoftheresearchgroupwasresponsibleforadministeringapproximately20surveysbytargetingundergraduatestudentsintheSUB,KillamLibrary,andLSC.Theresearcherswentoutinpairs,approachedpotentialparticipantsandreadthescriptassociatedwiththesurvey.Iftheindividualwaswillingtoparticipate,theywerethenprovidedwiththesurvey.Furthermore,ifparticipantschoseto,theywereabletooptoutofthesurveyatanypointthroughouttheprocessbysimplynotcompletingthesurvey.Althoughnumbered,thesurveyswerenotconductedinnumericalorder.Thenumberoneachsurveycorrespondedtoanumberedthankyounotewithcontactinformationthatwasprovidedtotherespondentuponcompletionofthesurvey,whichtherespondentcoulduseinordertorecanttheirsurveyuntil31March2017.Nooneutilizedthisfeaturesoeachcompletedsurveythatwascollectedwasincludedindataanalysis.

Intermsoflimitations,questiontwocouldhavebeenreworkedtoidentifyifstudentsknewthatpartoftheirannualDSUmembershipfeesisusedtopayforfoodservicesingeneral.Thiswouldhavebettersummarizedstudentknowledgeandreducedtheneedofrespondentstoknowanexactportionoffees.Additionally,partoneofquestioneightcouldbeseenasalimitationasitassumedthattherespondentwantedtolearnmoreaboutthefoodsystem.Therefore,itcouldbereworkedtoincludeacontingentresponseofwhethertheparticipantwantedtolearnmoreaboutthesystemornot.

Uponcompletingtheadministrationofthesurvey,datafromthe116completedsurveyswereanalyzedusingachi-squaretest,andfrequencycountswereobtained.Giventhesmallsamplesize,non-probabilisticnatureofthesurvey,aswellastheaforementionedlimitationsanddelimitations,thestatisticalresultsarenotrepresentativeofallstakeholderswithinthecampusfoodsystem.

Results Achi-squarestatisticaltestwasusedtoanalyzethesurveyresults,inwhichfacultywas

comparedtosurveyresponses.Thefollowingdistinctionsbetweenfacultiesweconsideredintheinitialanalysiswereasfollows:ArtsandSocialScience,CommerceandManagement,ComputerScience,Engineering,HealthProfessions,Science,ArchitectureandPlanning,andOther.Thisinitialtestproducedtwosignificantresults,whenfacultywascomparedtoquestion4(P<0.039)


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andquestion7b(P<0.018)(AppendixC).Thisillustratedthattherewasstatisticalsignificancewithrespecttostudents’lackofknowledgeoffoodpoliciesandfoodpolicydocumentspublishedbyDalhousie.Additionally,theabilityofstudentstoidentifywhetherthe“LoadedLadle”isunderthemanagementofChartwellsorAramarkwasstatisticallysignificant.However,theseresultscouldbeduetothesmallnumberofresponsesfromwithintherespectivefacultiesandthusafunctionofsize.Lookingatthesetworesultsinamoreholisticmanner,itcanbenotedthatonly3.44%ofsurveyedstudentswereawareofanyfoodpoliciesorfoodpolicydocumentatDalhousie.Additionally,78.44%recognizedthattheloadedladlewasindependentlyoperated.

Toaccountforsmallcountswithingroups,facultiesweregroupedasfollows:ArtsandSocialScience,CommerceandManagement,ComputerScience,Science,andOther(AppendixC).However,thisyieldednoresultsofstatisticalsignificancefromthechi-squaretest,nordidacomparisonusingyear.

Whilefewsignificantresultswereobtained,itisfeltthatthefrequencydatagatheredfromthesurveysillustratesalackofunderstandingofthefoodsystemonDalhousie’sStudleycampus.65.5%ofrespondentsfelttheyknew“verylittletolittle”abouttheDalhousiefoodsystem(Figure1).16.4%ofrespondentswereabletocorrectlyidentifyAramarkandChartwellsas“largemulti-nationalcorporations.”While10.3%ofrespondentsagreedthattheyiftheywantedtolearnedmoreaboutthefoodsystematDalhousietheywouldknowwheretoobtaintheinformation,only6%ofrespondentscompletelyagreedthattheyknewwheretheycouldvoicetheiropinions,complaints,andconcernsabouttheDalhousiefoodsystem(Figures2&3).Whilenotstatisticallysignificant,theseresultsrepresentaknowledgegapwithrespecttotheundergraduateunderstandingofthefoodsystematDalhousie.

Figure1LevelofUnderstandingofDalhousie’sFoodSystem:DistributionofundergraduatestudentgeneralunderstandingofDalhousie’sFoodSystembasedonfrequencydataobtainedfromtheanalysisofquestiontwoofthesurveyutilizedinthestudy(AppendixA,Survey;AppendixC,Coding).


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Figure2AwarenessofWheretoFindMoreInformation:UndergraduatestudentlevelknowledgeofwheretoseekinformationaboutDalhousie’sFoodSystem.Basedonfrequencydataobtainedfromtheanalysisofquestion8aofthesurveyutilizedinthestudy(AppendixA,Survey;AppendixC,Coding).

Figure3AwarenessofHowtoVoiceOpinions:Distributionofundergraduatelevelsofknowledgeofwherestudentscanvoicetheiropinions,commentsorconcernsabouttheDalhousiefoodsystem.Basedonfrequencydataobtainedfromtheanalysisofquestion8bofthesurveyutilizedinthestudy(AppendixA,Survey;AppendixC,Coding).


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Discussion Significant Findings and Implications

ThroughhighlightingthedividewithinthesamplepopulationonDalhousie’sStudleycampus,ithasbeenillustratedthatthereisaclearknowledgegapamongsttheusersoftheDalhousiefoodsystem.Studentsaregenerallyunawareandunfamiliarwiththefoodsystemthatservesthem,additionallytheyareunawareofmanyofthemajorelementsthatcompriseanddictatethefoodsystem,suchasthepresenceandroleofMNCs.Additionally,studentsareunawareofwheretheyareabletoobtainadditionalinformationwithrespecttothefoodsystemoncampus.

TherearemanyopportunitiesforgrowthwithinDalhousie’sfoodsystem.Itisrecommendedthatthereisagreaterdisseminationofinformationtostakeholderswithinthefoodsystemandthatthisbedonewiththegoalofcreatingafoodsystemthatisrepresentativeofthecommunityitserves.Additionally,Dalhousieshouldpromoteademocraticprocessthroughwhichthefoodsystemoncampuscanundergoequitableandfairchangesthatinvolvethestudentbody.Inorderforthisprocesstobefacilitated,itisimportantfororganizationsandstudentstohaveaccesstoinformationaboutthefoodsystem.Itisclearthatthecurrentpropagationofinformationisnotsuitableandneedstobeimproved.DalhousieUniversity,theDalhousieStudentUnion,andDalhousieFoodServicesmustworktogethertoensurethatstudents,faculty,staff,andcommunitymembershaveproperaccesstoinformation.However,ourresultsconcludethatthereisahighunderstandingoftheroleoftheLoadedLadlewithinthecampusfoodsystemwhereby78.44%ofrespondentswereawarethatthattheyareindependentlyrun.

Furthermore,thisstudysetsabaselinethroughwhichotherissuesregardingthefoodsystemcanbeexplored.Asdiscussedearlier,withanequitable,participatory,democraticprocessasitpertainstothefoodsystem,thenstudentswouldbeabletomakemeaningfulchangeoncampusasseenwithCAFandtheLoadedLadle.Inaddressingtheknowledgegap,anyconcernsregardingfoodsovereignty,foodsecurity,accessibility,andsustainabilitycouldbeaddressedinamoreholisticmanner.Therefore,creatingafoodsystemthatisrepresentativeofitsstakeholders.ThemembersoftheDalhousiecommunityandthosewhoutilizethefoodsystemhavetherighttobeinformedaboutthefoodsystemoncampus.Asacollective,stakeholderscanworktogethertomoldafoodsystemthatisrepresentativeofthepopulationitserves.

Conclusion

Recommendations for Action & Further Research TheresultsofthisstudyconcludethatthereisaknowledgegapwithrespecttotheunderstandingofthefoodsystematDalhousie.Mostrespondentshadalowlevelofunderstanding,wereunawareofhowtovoicetheiropinions,anddidnotknowwheretofindinformationaboutthefoodsystem.Thisleadstoaninabilityforstudentledinitiativestoactonproblemsaffectingthestudentbodywithregardtothefoodsystem.WerecommendthatDalhousieUniversityandtheDSUworktoimprovethestudentbody’sunderstandingofthefood


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systemservicestofurthergaugetheimportanceofimprovingthefoodsystemservicesatDalhousieUniversity.Increasingstakeholderparticipationwithinthefoodsystemwouldimproveitsabilitytoproperlycatertotheneedsofallstakeholdersimpacted.

Oneadvantageofthisformofresearchisitsexpandabilityofscale.Thisstudycouldbeconductednotonlytomultiplehighereducationinstitutionssimultaneously,butcouldbeexpandedtoincludefoodsystemsawarenessoveraperiodoftime.Forexample,foracampaignpromotingfoodsystemsawareness,asimilarstudycouldbeusedbeforethecampaigntodeterminebackgroundlevelsoffoodsystemawareness.Furthermore,afterthecampaigniscompleted,reassessmentscouldbedonetodeterminetheimmediateandlong-termeffectivenessofthecampaign.

Byfurtherexploringtheexistingknowledgegapandincreasingstudentengagement,the

universityandfoodservicescouldintegratefindingsintotheexistingSustainableandHealthyFoodFrameworkformoreeffectivedisseminationofinformation,allowingstakeholderstomakeinformeddecisions(2016b).


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Acknowledgements

Wewouldliketothankourprojectmentor,MollyFredeen,andprofessor,Dr.ChrisGreene,forguidingusthroughthisproject.Specifically,thankstoMollyFredeenforguidingusintheprocessofdevelopingourresearchproject,refiningourscope,andwriting,andtoDr.ChrisGreeneforsupportindevelopingourresearchtoolanddataanalysis.Wewouldalsoliketothankallthosewhoparticipatedinoursurvey,formakingthisresearchprojectpossible.


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Appendices: Appendix A: Survey

ENVS/SUST3502-DalhousieFoodSystemSurvey Number:____________

1) Faculty(Ex:Arts&SocialScience,Science,Architecture,etc.):____________________________________________

Degree(Major):____________________________ Year:_____________________

2) DoyouknowwhatpartofyourannualDSUmembershipfeespayforthefoodservicesoncampus?

Yes No

3) TowhatextentdoyouunderstandtheDalhousiethefoodsystem?Circleone.(1=Iknowverylittle,5=Iaminvolvedinthesystemandknowitverywell)12 3 4 5

4) AreyouawareofanyfoodpoliciesorfoodpolicydocumentspublishedbyDalhousie?

Yes NoIfyes,whichone(s)?__________________________________________________________________________________________

5) HowmuchcorporateinfluencedoyoubelievethereisintheDalhousiefoodsystem?CircleOne. (1=none,5=total) 12 3 4 5

6) ChartwellsandAramarkcurrentlymanageDalhousie’sfoodsystem.

WhichtermdoyouthinkbestdescribesChartwellsandAramark?CircleOne.

LocalHalifaxCompanies MediumProvincialScaleCompanies

LargeNationalCorporations Largemulti-nationalCorporations

7) WhichofthefollowingdoyouthinkthatChartwellsandAramarkmanage?Checkallthatapply.

☐ Residencemealhalls

☐ LoadedLadle

☐ EventCateringonCampus

☐ Fooddistributorsoncampus(TimHortons,Subway,PitaPit,Pete’stoGoGo,Subway,etc.)

8) Towhatextentdoyouagreeordisagreewiththefollowingstatements? (1-completelydisagree,3-unsure,5-completelyagree)Putyournumberinthebox.

IfIwantedtolearnmoreaboutDalhousie’sFoodSystem,IwouldknowwhereIcouldgotoaccessinformation

Iamfullyawareofhowtovoicemyopinions/complaints/concernsabouttheDalhousieFoodSystem


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Appendix B: Pre Survey Script & Post Survey Handout PreSurveyScript: Hello! Are you a Dalhousie undergraduate student? (If they say yes) Would you be able to fill out our survey? It will only take 3-5 minutes. (If they say yes) We are Sustainability/Environmental Science students and are conducting a survey about the Dalhousie food system. We are not collecting any identifying information, and will be destroying all the data at the end of this semester (April 30th, 2017). If you wish to opt out of the survey at any time while completing the survey, you may simply stop filling out the survey as incomplete surveys will not be counted, or take the survey with you and discard it at your convenience. Additionally, we will provide you with a contact email, which you may use to contact us with any questions or to have your responses removed from our analysis. We will provide you with a random number that will be affiliated with your response so that we can remove your data if you so choose, prior to March 30th. If you have any questions, we are happy to answer them! (Have them fill out the survey) Thanks so much for your time! If you want to see the results, they will be posted on the Environmental Science program website and also, we are hoping to share it on the College of Sustainability blog, and the sustainability and environmental science student society facebook page. Thank you.

Postsurveyhandout:

Number: __________________

Thank you for participating in our survey about the Dalhousie Food System. It is greatly appreciated. If you wish to remove your survey response from our results, please email the following email address prior to March 30th with the number indicated at the top of this paper. Upon request, we will remove your responses and they will not be included in our final report that will be released in April, and will be able to be found here: https://www.dal.ca/faculty/science/environmental-science-program/research/envs-3502---past-projects.html Contact email: [email protected]


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Appendix C: Coding

Question CodingQuestion1a:Faculty

0=ArtsandSocialScience 1=CommerceandManagement 2=ComputerScience 3=Engineering 4=HealthProfessions 5=Science 6=ArchitectureandPlanning 7=Other

Question1b:Degree(Major) N/A Question1c:Year 1-6 Question2:AwarenessofUsageofDSUMembershipFeesTowardsFoodServices

0=No 1=Yes

Question3:Self-ReportedUnderstandingoftheDalhousieFoodSystem

1-5

Question4a:AwarenessofFoodPolicyDocuments

0=No 1=Yes

Question4b:SpecifyingFoodPolicyDocuments N/A Question5:BelievedCorporateInfluenceonDalhousieFoodSystem

1-5

Question6:BeliefonScaleofChartwellsandAramarkOperations

0=LocalHalifaxCompanies 1=MediumProvincialScaleCompanies 2=LargeNationalCorporations 3=LargeMulti-NationalCorporations

Question7:MNCManagementofa)ResidenceMealHalls,b)LoadedLadle,c)EventCateringonCampus,d)FoodDistributorsonCampus

0=No 1=Yes

Question8a:AbilitytoAccessMoreInformation 1-5 Question8b:AbilitytoVoiceOpinions 1-5

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