Abstract

The number and popularity of projects calling for local food production and food justice is increasing rapidly in Asheville. In many Asheville neighborhoods, several projects build community and increase access to fresh, affordable, and healthy food. On campus at UNC-Asheville many professors and students are also involved in projects and coursework related to local food and food justice, and the demand for service opportunities and coursework is growing quickly. This project explores the benefits and barriers of campus-community collaborations surrounding local food and food justice projects. Using the community engaged participatory model the researcher built relationships and has been actively involved in projects both on campus and in the community. The collaboration allowed the author to develop an interview guide exploring qualitative data related to the needs, struggles, perspectives, and accomplishments of community leaders both on and off campus. The following key results emerged: while there are some barriers to student involvement, there is great potential for community campus collaborations to have benefits to each party. However, a reliable and consistent bridge is essential for valuable educational experiences both on campus and in the community.

How to Cite