References | sustainable-food

References

Barlett, P. F. (2011). Campus sustainable food projects: Critique and engagement. American Anthropologist, 113(1), 101-115.
Chen, C. (., Gregoire, M. B., Arendt, S., & Shelley, M. C. (2011). College and university dining services administrators' intention to adopt sustainable practices: Results from US institutions. International Journal of Sustainability in Higher Education, 12(2), 145--162.
Elbaum, M. (2010). A not so common college commons: Sustainable dining at bates college. Journal of Green Building, 5(2), 16-26.
Green & sustainable dining; MHousing. (2013). Retrieved 2/20, 2013, from http://www.housing.umich.edu/dining/sustainable
Huang, Y. L., Song, W. O., Schemmel, R. A., & Hoerr, S. M. (1994). What do college students eat? food selection and meal pattern. Nutrition Research, 14(8), 1143-1153.
Rojas, A., Richer, L., & Wagner, J. (2007). University of british columbia food system project: Towards sustainable and secure campus food systems. Ecohealth, 4(1), 86-94.
Sustainability progress report; university of michigan planet blue. (2012). Retrieved 2/20, 2013, from http://sustainability.umich.edu/report/2012/#index.php
Tsui, B. (2009). Greening with envy. The Atlantic Monthly, 1(304), 24-25.
Waters, R. D., Burnett, E., Lamm, A., & Lucas, J. (2009). Engaging stakeholders through social networking: How nonprofit organizations are using Facebook. Public Relations Review, 35(2), 102-106.