Trent Community Research Centre Project Collection

Food Items Education
Introduction -- Why vegetarian? / Lauren -- Winter greens / Lauren -- Kale / Elsa -- Garlic / Elsa -- Heritage tomatoes / Jesse -- Wheat and spelt / Jesse -- Dry beans / Bailey -- Fair trade cocoa / Bailey -- Conclusion -- References., By Elsa DeSouza, Bailey Duesling, Lauren Smith & Loujiesi Xu. --, Includes bibliographic references., ERST 3340H: The Canadian Food System: A Community Development Approach.
Food tourist attraction research
Researchers: Johann Cubillos, Curtis McIntosh, Matthew Birarda, and Jessica Bosch., Completed for: Kawartha Heritage Conservancy; Supervising Professor: Paula Anderson, Trent University; Trent Centre for Community Based Education., Include bibliographic references., ERST 334H Canadian Food Systems.
Heritage foods in the Kawarthas
By: Kendra Abbey, Claudia Gaboury, Benjamin MacCuaig, Kellie Sherman, Jen Bushle, and Chris Balenovich., Completed for: Kawartha Heritage Conservancy; Supervising Professor: Paula Anderson, Trent University; Trent Centre for Community Based Education., Includes bibliographic references., ERST 3340: The Canadian Food System: A community development approach.
Inventory of Food Product Terminology
Introduction -- Background -- Methodology -- Literature summary -- List of terms -- References., By Alexandra Hume. --, Includes bibliographic references., ERS 384H: Community-based research project.
Terminator technology
by Tamara Molloy., Includes: final research report ; bibliography., Completed for: Benjamin Laurie at the Seasoned Spoon ; Supervising Professor: Paula Anderson, Trent University ; TCCBE., Date of project submission: December 2006., Includes bibliographic references., ERST/CAST 334H: Canadian Food System: A Community Development Approach.
The debate is over
By Tom Colucci & Nicole McRae., Completed for: Rachel Gurofsky at OPIRG; Supervisor: Paula Anderson, Trent University; Trent Centre for Community-Based Education., Includes bibliographic references., ERST 334H.
OPIRG ethical food sourcing
The major goal of this project was to begin documenting and researching about ethical food sourcing movements happening at universities nationally. Project research included: fair trade, ethical sourcing, procurement policies., 1.0 Introduction to the project -- 2.0 Research methodology -- 3.0 Glossary of terms -- 4.0 What is 'ethical sourcing?' -- 5.0 What is fair trade? -- 6.0 University procurement -- 7.0 The relationship between academia and activism -- 8.0 Case studies -- 9.0 Future directions/way forward -- 10.0 Report bibliography -- Appendix A: Original literature review (including its own bibliography)., by Steve Disher and Hayley Goodchild. --, Includes: final research report; case studies., Completed for: Karen Sutherland at OPIRG; Supervising Professor: Paula Anderson, Trent University; Trent Centre for Community-based education., Date of project submission: December 2007., Case Studies: University of British Columbia; Simon Fraser University; University of Alberta; University of Manitoba; University of Guelph; McMaster University; York University; Trent University; Queen's University., Includes bibliographic references (p. 25-26)., ERST 334H, The Canadian Food System, a community development approach.

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