Innovation Projects - Sustainability
RIT student planting vegetables in a city farm. Our consumption practices have far reaching consequences for the sustainability of human life. The use of energy, labor, and food leaves an imprint on economies, environments, and communities. Under Dr. Christine Kray’s guidance, students participate in collaborative research on these issues by a focus on Rochester regional foods. Eating locally reduces environmental damage, supports local farmers and regional economies, strengthens community relations, and fosters healthy eating habits. The local-foods-movement is gaining national attention as urban residents are becoming more committed to obtaining food from local sources.
Students involved in course projects designed by Dr. Kray have created a website guide for Rochester local foods. View the project’s website