Costanza Chittaro, a recent graduate with a Masters of Sustainability, sheds light on her impactful capstone project, centered around enhancing the availability of sustainable and ethical food options at the University of Sydney.
In her Capstone Project, Chittaro collaborated with the University of Sydney’s Sustainability Team to craft a comprehensive roadmap aimed at expanding the accessibility and presence of sustainable and ethical food on campus. The core objective of this project was to align with the University of Sydney Sustainability Strategy 2020, particularly focusing on the primary target of Strategy 12: ethically and sustainably sourcing 100 percent of food and beverages offered at campus outlets by 2025, along with augmenting vegetarian and vegan choices.
The project’s initial phase involved a thorough understanding of the existing food system within the university. It emphasized the creation of a collaborative platform where diverse stakeholders in the food system could converge, share insights, and develop sustainable solutions. Chittaro’s roadmap prioritized collaboration, fostering dialogue and cooperation among stakeholders to expand the availability of sustainable and ethical food choices throughout the university campus.
Chittaro’s innovative roadmap envisioned multiple avenues through which the university could engage its community, encompassing forums, events, community gardens, and more. These initiatives aimed to elevate awareness and the accessibility of sustainable and ethical food options, meticulously balancing the interests of the university as a competitive entity in higher education with the needs of its daily campus attendees.
