Social and Behavioral Sciences Commons^™

A Step Towards A "Greener" Dining Services: Procuring Locally For The Health Of Students And The Earth, Jessica Fischer

Senior Honors Projects

Supporting local food has been a goal of dining services for some time now. Buying local means you know exactly where your food is coming from. Typically the farmer has a direct relationship with the processors that puts pressure on them to abide by all laws and regulations. Secondly, the shorter time between the farm and your table, the less likely that nutrients will be lost during the time it takes to transport food across the country. Third, buying local food builds a sense of community. When you buy direct from a farmer, you’re engaging in a time-honored connection between …

A Need For Green: An Approach For Motivating Environmentally Sustainable Practices At The University Of Rhode Island, Alyssa Mason, Mary Vidal

Senior Honors Projects

“Never underestimate the power of a few committed people to change the world. Indeed, it is the only thing that ever has." -Margaret Meade

Colin Beavan’s No Impact Man details his yearlong experiment to live without creating any environmental impact. As sophomores we were inspired by Beavan’s journey but also skeptical of living a completely no-impact lifestyle as college-students. Although we were motivated to try to live sustainably, our efforts were dormant until our junior year. That year we decided that we would attempt to live up to the standards set forth by Beavan--understanding that some practices would be harder …

The “Green Eating” Project: A Pilot Intervention To Promote Sustainable And Healthy Eating In College Students, Kelleigh E. Eastman

Senior Honors Projects

The “Green Eating” Project: A Pilot Intervention to Promote Sustainable and Healthy Eating in College Students

Kelleigh Eastman

Sponsor: Geoffrey Greene, Nutrition and Dietetics

A topic of interest that is growing in the general population is the idea of being sustainable, or “green”, and there is a rising awareness in sustainable practices involving food and the environment. Some of the “green” eating behaviors identified through my research included eating a plant-based (i.e. vegetarian or semi-vegetarian) diet, eating locally grown foods, eating organically grown foods, and eating foods that are labeled fair-trade. Frequently, these “green” eating behaviors are healthful eating behaviors …

Big Blue And You: An Interdisciplinary Look At Science And The Ocean, A Students Teaching Students Course, Benjamin Negrete Jr., Megan Nepshinsky, Alexa Kretsch

Senior Honors Projects

This class is the second project under the new Honors Program initiative, Students Teaching Students (STS). STS was brought to URI and implemented by Bridget Griffith as part of her Senior Honors Project in 2011. Students apply in their Junior year to design, research, and teach an honors course on a topic about which they are passionate. The STS program allows motivated honors students to have a unique opportunity to lead a class as student professors. This allows students a freedom of creativity on the topic, assignments, and teaching style. Drawing on our own experiences, we were able to create …

An Exploration Into Project Management: A Grassroots Experience In A Developing Nation, Brittany L. O'Brien

Senior Honors Projects

As a senior at the University of Rhode Island, it has been my experience that the knowledge that has been most successfully retained within my mind has been that which I gained through active learning. As an international development minor I have taken many courses on how developmental aid is provided around the world, and throughout these courses I have learned that the drive for creating those endeavors came from an understanding of need. In order to best complete my education on international development I created a sustainable developmental aid project which provided education for specific needs in Malawi, Africa. …