Sustainable Food Production: Integrating Collaboration within the Community

This project’s goal was to promote collaboration with local organizations, including Ball State University and the local community. To achieve this, the students created an ongoing directory of contact information to bring all organizations and participating individuals together. Making information clear and accessible will help foster more effective communication. Moving forward the goal is to facilitate the integration of food resources for the local community for many years to come.


Faculty Mentor: Gerald Waite
Department: Center for Peace and Conflict Studies
Community Partner: Muncie Food Hub
Students: Tony Brandon, Liz Digennaro, Jessi Lynn, Megan Stenftenagel, Amy Whitehead

Follow or share:
RSS
Follow by Email
Facebook
Facebook
Google+
http://www.muncieneighborhoods.org/2017/07/31/sustainable-food-production-integrating-collaboration-within-the-community/
LinkedIn