By 2025, Ohio State plans to source 40 percent of on-campus food locally and sustainably.
This ambitious commitment to future sustainability serves as the backdrop for the Food Futures: Design + Comparative Studies Teaching Cluster, a teaching collaboration between comparative studies senior lecturer Rick Livingston, associate professor of design Peter Chan and associate professor of English Ben McCorkle. The collaboration is housed within the Global Arts and Humanities Discovery Theme’s Livable Futuresproject, which encourages innovation and collaboration across disciplines to address societal and planetary issues.
Sustainability, as defined by Ohio State’s Food Sustainability Panel, considers the environmental soundness, economic viability and social impact of how the university sources its food.