Franke Global Leadership Initiative (GLI) Oral Presentations
Presentation Type
Presentation
Faculty Mentor’s Full Name
Elena Bigart
Faculty Mentor’s Department
College of Forestry and Conservation
Abstract / Artist's Statement
Cooking with a Conscience is a local and sustainable cookbook designed to facilitate more sustainable decisions and discussions concerning food in our community. Regarding the initial steps of the creation of the cookbook, our group is conducting a survey and multiple interviews both abroad and in Montana to determine what sustainability means and how sustainability is related to food consumption and production. Our research is also built around finding out people’s current eating habits as well common restrictions that often prevent our community from eating sustainably. We acquired the recipes by both asking local food producers, and by conducting individual research to find what can be made with mostly affordable and local ingredients.
This cookbook was designed to meet people where they are to inspire simple changes and make eating sustainably more doable for everyone. Included are resources about where to source sustainable ingredients, information about growing gardens regardless of available space, and minimizing food waste. Using our research, we compiled a collection of recipes that can be made affordably and sustainably. The recipes in our cookbook vary from snacks to appetizers, and entrees to desserts. Along with this, substitutions for dietary needs and preferences are included with nearly every recipe.
Category
Franke Global Leadership Initiative
Cooking with a Conscience
UC 220
Cooking with a Conscience is a local and sustainable cookbook designed to facilitate more sustainable decisions and discussions concerning food in our community. Regarding the initial steps of the creation of the cookbook, our group is conducting a survey and multiple interviews both abroad and in Montana to determine what sustainability means and how sustainability is related to food consumption and production. Our research is also built around finding out people’s current eating habits as well common restrictions that often prevent our community from eating sustainably. We acquired the recipes by both asking local food producers, and by conducting individual research to find what can be made with mostly affordable and local ingredients.
This cookbook was designed to meet people where they are to inspire simple changes and make eating sustainably more doable for everyone. Included are resources about where to source sustainable ingredients, information about growing gardens regardless of available space, and minimizing food waste. Using our research, we compiled a collection of recipes that can be made affordably and sustainably. The recipes in our cookbook vary from snacks to appetizers, and entrees to desserts. Along with this, substitutions for dietary needs and preferences are included with nearly every recipe.