SUNY Environmental Science and Forestry

• Type: 4 yr, Grad School, 1000-5000, Urban
• Region: Northeast
• City: Syracuse
• State: NY
• involvement in the Real Food Challenge?
  Level 1: Connected to the network
• Dining Services Director/Executive Chef: Mark Tewksbury
• Needs and challenges: to supply our on campus cafe' with locally grown food as well as for our on campus cafe' to become independent from Syracuse University Dining Services we also wish to construct an on campus garden in order to involve students with the processes of growing food It would also be great to have a CSA and farmers market on campus once a month to encourage students to buy local. Its a shame we do not have this because there are many farms in upstate New York
• Successes and achievements: we have a compost pile
• Composting: pre-consumer food waste, post-consumer food waste, food waste from special events, other organic waste
• Food activities: academic programs, student organizations
• Relevant academic programs: Course(s) offered, Research, Internships, Major or concentration, Undergrad degree, Graduate degree, Apprentice program, Fellowship, Extracurricular Activities, Student-run programs
• comments: We are an environmental school and have so many resources and information available on sustainability, however our school needs a lot of work "practicing what we preach"