Allison Archer, an Emory student, did her thesis project on sustainability initiatives at her school– CNN saw it, liked it and condensed it into a 4.5 minute piece, which you can check out here, all about how integrating sustainable food into the equation is an essential component of greening a campus.  This is just one example of how Slow Food on Campus chapters are beginning to take nation by storm.  There are currently 20 Slow Food on Campus chapters, around the country, all working to address the need for a ‘good, clean and fair’ food system in the United States and abroad.  Students who participate in Slow Food on Campus are passionately organizing their peers, faculty and greater campus community to organize around a fairer food system.

Slow Food Emory is one of the newest Slow Food on Campus chapters, which makes it all the more impressive that they already gaining national attention for their initiatives.  As they explain, “Slow Food Emory hopes to heal ties severed by industrial fare and the campus meal plan.”  The chapter has held potluck picnics, developed an edible school garden for the Captain Planet Foundation, and hosted a restaurant raffle that has introduced students to local, sustainable restaurants in the community.

For more information about what other Slow Food on Campus chapters are doing around the country and how to start a chapter at your college or university, check out the Slow Food on Campus page on the Slow Food USA website.

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