Donnellan, LaRae M. (author / Professor and Head, Agricultural Communications Center, University of Idaho)
Format:
Conference paper
Publication Date:
1993-05
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 93 Document Number: C07028
Notes:
James F. Evans Collection, Mimeographed, 1993. 12 p. (Paper presented at the 1993 International Agricultural Communicators in Education conference; 1993 May 8-12; Miami, FL)
DuPont Crop Protection (author) and Exponent PR (author)
Format:
Online document
Publication Date:
2015
Published:
United States: Public Relations Society of America
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 8 Document Number: D10301
Notes:
3 pages., Via Silver Anvil Awards., Doubling the world’s food supply in the next 35 years is no small challenge, but that’s what will be required to feed the estimated global population of 9 billion people. That goal will be achieved by increasing production one farmer at a time. Crop production continues to get more complicated with challenges from weather, weed competition, disease, insects and more – and every growing season is unique. Exponent Public Relations brought targeted, relevant, up-to-the-minute solutions to farmers and their consultants by identifying and sharing expertise of local DuPont Crop Protection experts.
Eales, James S. (author) and Powell, Douglas (author)
Format:
Manual
Publication Date:
1999-06
Published:
Canada
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 110 Document Number: C10475
Journal Title Details:
17 pages
Notes:
Department of Plant Agriculture, Crop Science Division, University of Guelph, Guelph, ON, Canada, from Agri Food Risk Management and Communication Website.
Via UI online subscription., The foodservice industry generates food waste by disposing of unserved food in the kitchen as well as uneaten food from consumers’ plates. In all-you-care-to-eat dining settings, such as university dining halls or buffet-style restaurants, food waste can be problematic because there is little monetary incentive to take less food. In addition, university dining facilities primarily serve young consumers who tend to be more wasteful than the average adult, further increasing the likelihood of waste. Appeals to money-saving have generally been identified as the best motivator to reduce consumer food waste; however, alternative motivators are needed when the quantity of food and its associated cost are not directly linked in all-you-care-to-eat settings. The purpose of this study is to determine the efficacy of a food waste reduction campaign in a university dining hall. Consumer plate waste was collected, sorted, and weighed in a treatment and comparison dining hall for a semester to assess the impact of the campaign on the quantity and type of food waste. Results reveal that the campaign had a modest, though insignificant, impact on waste behavior, but there were changes in students’ beliefs related to food waste, which may be an important first step to achieving behavioral change.
9 pages., Online via publisher., An adapted health-branding framework guided the 3-step mixed-methods approach to identify evidence for campaigns using a scoping review, comprehensive literature review (1990-2016), and key-informant interviews. Results showed that industry, government, and non-governmental organizations supported 13 campaigns that used various health-branding strategies.