Swette Center

A collection of scholarly work from the students, faculty and staff of The Swette Center for Sustainable Food Systems. Lead by Executive Director, Kathleen Merrigan, the focus of the Center’s research is on developing innovative ideas and solutions to the many challenges of current food systems. Our mission is to drive social progress, economic productivity and ecosystem resilience through food system transformation.

 

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Local slaughter in the Hawaiian Islands

Description

The purpose of this report is to provide an overview of current ranching and slaughter capacities in Hawaiʻi, highlight relevant regulations and identify missing elements, offer case studies of similar operations and their procedures, and provide recommendations that Hōkūnui might consider in their pursuit to expand their slaughter capacity, while…

The purpose of this report is to provide an overview of current ranching and slaughter capacities in Hawaiʻi, highlight relevant regulations and identify missing elements, offer case studies of similar operations and their procedures, and provide recommendations that Hōkūnui might consider in their pursuit to expand their slaughter capacity, while processing slaughter waste safely and sustainably
ContributorsFarlee, Cindy (Author) / Kelley, Ali (Author) / Rotner, Emma (Author) / Shoyinka, Nakasha (Author) / Wyman, Carly (Author)
Created2020-08
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Sustainability Ranking and Certification Systems in Higher Education Food Service

Description
This report reviews and analyzes how ranking and certification systems have an impact on the sustainable food systems used by food service providers across higher education institutions (HEIs). This analysis includes a review of the most common metrics used in higher education sustainability ranking and certification systems, as well as…

This report reviews and analyzes how ranking and certification systems have an impact on the sustainable food systems used by food service providers across higher education institutions (HEIs). This analysis includes a review of the most common metrics used in higher education sustainability ranking and certification systems, as well as how assessment guidelines are determined initially and amended over time. The positive, negative, and unintended consequences of these programs are also considered as we explore ways that these sustainability metrics can meet the challenges required for a sustainable future.
ContributorsBenard, Nicholas (Author) / Lip, Stephanie (Author) / Ross, Eleanor (Author) / Ryan, Michael (Author) / Seybold, Kate (Author) / Swette Center for Sustainable Food Systems (Issuing body) / Aramark Corporation (Issuing body)
Created2022-10