Trent Community Research Centre Project Collection

Food cost analysis
Introduction -- Methods. Food cost analysis. Background information collection. Waste monitoring. Creation of an educational poster -- Results. Food cost analysis. Tables 1-6 (Ingredient cost comparison). Table 7 (Non-ingredient costs). Table 8 (Overall costs and pricing). Figure 1 (Seasoned Spoon expenditures breakdown). Waste monitoring -- Discussion. Food cost analysis. Organic/local/fair trade vs. conventional. Conclusion -- References -- Appendix., by Michelle Allard, Colleen Lavender, Bessie Legault and Graham Raby., Date of Project Completion: December 2008., Completed for: The Seasoned Spoon; Supervising Professor: Paula Anderson, Trent University; Trent Centre for Community-Based Education., Includes bibliography and appendices., ERST 334H.
Popular education methods with the Seasoned Spoon
by Jessica Zintel & Andrew Harman., Date of Project Submission: April, 2009., Completed for: Sylvia Dick at the Seasoned Spoon Cafe; Supervisor(s): Mark Skinner & Heather Nicol, Trent University; Trent Centre for Community-Based Education., Includes bibliography and appendices., GEOG 470, Research in Human Geography.
The history of a young non-profit
Preface -- Introduction -- Methodology and definition -- Research questions -- Brief history of The Seasoned Spoon -- Background information on similar organizations -- Institutional memory at The Seasoned Spoon -- Suggestions for The Seasoned Spoon -- Conclusion -- Bibliography., by Rebecca Anderson., Date of Project Submission: April, 2009., Completed for: Sylvia Dick at the Seasoned Spoon; Supervisor: Jim Struthers, Trent University; Trent Centre for Community-Based Education., Includes bibliography., CAST 477.

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