Submitted by Alastair Iles on
The University of California, Berkeley is experiencing an unprecedented surge of interest in food and agriculture. However, this campus-based food enthusiasm remains segregated and with a reputation of elitism. Staff, faculty, and students involved with campus food initiatives tend not to reflect the diversity of the broader UC Berkeley community, or of the communities most affected by food system injustices. Furthermore, food insecurity and hunger among UC Berkeley students is a real and growing problem. Launched in 2015 by the Berkeley Food Institute, Haas Institute for a Fair and Inclusive Society, Centers for Educational Equity and Excellence, Multicultural Education Program, and numerous other food-related organizations on campus, the project “Building Equitable and Inclusive Food Systems at UC Berkeley” works to improve campus climate by creating brave spaces for open dialogue and critical thinking. This project aims to cultivate a more socially just campus, where food and agricultural research, teaching, activism, and operations are equitable and inclusive.
Foodscape Mapping Project Goals:
The Foodscape Map will provide a snapshot of all food-related initiatives on campus by compiling and showcasing the history, outcomes, and future potential of: UC Berkeley teaching, student and faculty research, student organizations, administrative decisions and initiatives, and dining services and procurement. This map will not simply serve as a central hub of information, but also, and more importantly, reveal patterns of exclusion based on social markers of identity (gender, race, class, etc.) and highlight opportunities for change. By compiling such data with an explicit focus on equity and inclusion, our democratically produced map will provide a vital resource, and serve as a building block, for the UC Berkeley Food Policy Council, thus inviting the Council to adopt an equity-oriented approach to policymaking.
The undergraduate(s) will focus on data collection related to some or all of the following topics, to be decided between the student(s) and supervisor:
Expanding upon existing data on historic trends in food system courses at UC Berkeley, utilizing archival course catalogues.
Examining food service work on campus performed by staff and students.
Creating a guide for campus departments on best practices for procuring event catering from local “high road” and minority-owned businesses.
Prior to embarking on tasks listed above, conduct a review of existing data so as avoid duplication.
Work with the project team to train in setting up data for conversion to mapping software.
The project team is seeking students who:
Thrive while working both independently as well as in a team.
Are highly organized and have strong time management skills.
Have experience in both quantitative and qualitative data collection.
Possess comfort with creativity, innovation, and hard work.
Have outstanding written and verbal communication skills, particularly in regards to interpersonal communications across diverse groups.
Familiarity with and/or willingness to learn about structural analysis of food systems and structural barriers to inclusion.
Interest and experience in food systems research, education, and activism at UC Berkeley.