Sustainable disposal of edible food byproducts at university research farms

Abstract

PurposeResearch at agricultural universities often generates food crops that are edible by‐products of the research process. The purpose of this paper is to explore the factors that affect decision‐making around the disposal of these crops. Understanding decision‐making suggests how universities might include food crop production into campus sustainability assessments.Design/methodology/approachA qualitative, ethnographic approach is used as, little is known about decision‐making on edible crops at universities; decision‐making was expected to be highly location‐specific and complex. In‐depth interviews with operations staff and participant observation were used.FindingsDecision‐making is decentralized and often reflects the values of individual staff regarding the value of the food. Staff use an informal cost‐benefit analysis that reflects the economic, social, environmental trade‐offs of their perceived disposal options. Many decisions reflect a sustainability ethic regarding the higher use‐value of food crops while others reflect instrumental concerns about disposing of unwanted waste products. The complexity of decision‐making suggests it would be difficult to develop a quantitative instrument that would provide meaningful data for a campus sustainability assessment.Practical implicationsFood production provides another opportunity to improve campus sustainability efforts. Also, qualitative work may be useful to understanding such systems.Originality/valueThe paper highlights a part of the campus food systems that is rarely studied: the campus as a food producer. It also provides an in‐depth illustration of how qualitative methods may be used to inform the design of campus assessments.