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Food Service
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A Recipe for Sustainability: Serving Plant-Based Food to Decrease Greenhouse Gas Emissions at U.S. Colleges and Universities
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Year
Spring 2019
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School
Emory College
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Department / Specialty
Interdisciplinary Studies in Society and Culture
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Degree
B.A.
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Submission Type
Honors Thesis
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Research Field
Agriculture, General
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Climate Change
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Sustainability
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Committee
Jonathan Crane, Emory University
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Peter Wakefield, Emory University
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Wesley Longhofer, Emory University
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Animal-Based/Animal-Derived Food
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Carnivorous Diet
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