Sustainability Assessment: A case study of food at

Franklin University Switzerland

Stephanie Jameson, Christina Lang, Ashley Lawrence, Francesca Pardini, Ashley
Vandehey, and Sydney Weyand *
*listed alphabetically

Franklin University Switzerland, via Ponte Tresa 29, Sorengo 6924,

Switzerland.

Key terms: foodshed, foodprint, sustainability, food consciousness,

global, local.
Abstract
In recent years there has been an increase in the study of the
sustainability of global and local foodsheds. However, there are few
studies that measure specific institutional foodprints and food
consciousness. University campuses are particularly useful in understanding these
subjects (Clear et al 2013; Cheng et al 2003; Jacobi et al 2006). Not only do campuses
make exemplary microcosms of the global food system (Cheng et al 2003), but they also
host a responsive audience to social and political change. Franklin University Switzerland
serves as an especially interesting setting because it presents an international perspective
on food distribution chains and consumption. Most of our food comes through a
global food system that is destructive to the natural environment. Our
globalized food economy necessitates an understanding of the complicated connection
between foods production and consumption.Food production alone represents from 10
to 30% of an individuals environmental impact (Stoessel et al 2012). The distance food
travels does not accurately represent the energy and resources used to produce and
transport food products (Schnell 2013). The analysis of a foodshed can determine the
sustainability and ecological equity amongst communities (Peters et al 2008; Ludwig et al
2001).Food consciousness and understanding the global food system is
key to making political choices that facilitate the development of
sustainable lifestyles to create a balance between production and
consumption of food resources.
Acknowledgments
We wish to express our sincerest thanks to all those who made
our study possible. Professor Brack Hale for continuous
encouragement, guidance and comments that greatly improved the
manuscript. We would also like to express our gratitude to Franklin
University Switzerland for providing us with all the necessary facilities
for the research, Food Services for providing necessary data, and the

participants of our study who contributed their time and efforts that
made our study possible.