Josh Parr
Josh Parr introduced us to a variety of problems occurring on Lafarm that would require engineering design solutions. For example, making the transportation system around the farm more efficient, making the greenhouse more accessible especially to people with disability, and reducing plastic waste from seedling trays and plastic mulch. However, the problem Josh deemed most relevant was the suboptimal wash and pack station, which currently is not as sanitary as it could be and does not meet the requirements for GAP certification. This is the problem our group is most invested in right now and currently brainstorming solutions for. If we proceeded with this problem, we would also solve a related issue of making the farm more sustainable by implementing a rain harvesting system that catches water and feeds it directly toward the wash pack station. From there, any extra water could be used to irrigate nearby crops.
Bon Appetit
Bon Appetit runs the college’s dining services and supplements their meals with food from LaFarm. They strive to serve fresh, healthy, and natural food, and their motto is “fresh. local. delicious”[1]. This requires an efficient and sanitary wash and pack station so that the food is properly prepared for consumption. Bon Appetit is also invested in the “farm to fork” plan that implements using local food, such as LaFarm’s in their dining services as part of a commitment to local food [2].
Lafayette Student Body
Lafayette students are committed to eating healthy food that is clean and sanitary. They also strive to eat food that is grown locally because it tastes better, is healthier, supports local farmers, and helps the local economy. The college’s students are also committed to LaFarm’s sustainability efforts which support the college’s goal of “creating a sustainable environment that improves the quality of life for all.” This includes using fewer resources such as city water and non-renewable energy. Upon conducting a survey, less than 20% of students did not care if their food came from a local, sustainable source but only 55% of respondents were aware that the dining halls have stations dedicated to using only fruits and vegetables from laFarm. 55% of students also said it was at least somewhat important that their food comes from a farm that meets Good Agricultural Practices certification [3].
Easton Area
Local residents of the area around the farm have the opportunity to buy produce from LaFarm at the Easton farmers’ market. They want the food they buy to be clean, sanitary, and produced sustainably. There are also Lafayette College faculty who live in the Easton area and have personal plots in the community garden section of LaFarm. They are invested in the farm saving money, not wasting water, and continuing to further its sustainability efforts because they are invested in the wellbeing of the LaFarm.
Noel Anderson
Noel Anderson spoke about the processes they are taking in order to reach their sustainability goals at the American Red Cross. He explained their objectives of increasing their use of green energy and decreasing their waste and water footprints. To achieve these goals they are performing assessments at their facilities to identify areas for improvement. For example with water waste, they identified the large amounts of water being used to maintain the landscaping around the buildings as a significant piece of their water footprint that could be reduced with the implementation of more efficient sprinkler systems and piping.
Identities Stakeholders Assumptions
[1] https://dining.lafayette.edu
[2] https://lafayette.cafebonappetit.com/wellness/
[3] https://docs.google.com/spreadsheets/d/10YQjMV3cEr3GS1hNV9BTGeIXrQstikXwWAGcgPmmRR0/edit?usp=sharing