The Office of Sustainability (OS) website now hosts the new “Campus Food Map and Sustainable Dining Guide“ created by UW–Madison students Danielle Caputo, Jen Tirella, and Russell Wagner. The interactive map includes reviews of all campus eateries and their sustainable dining options. The students developed this map as part of their capstone project in Env. Studies 600 “Consumer-Driven Sustainability” taught last spring by Prof. Holly Gibbs and Nelson graduate student, Tyler Lark. 

Masrudy Omri (BS ’13), a Geography graduate in Cartography/GIS, designed the sophisticated mapping platform that highlights their sustainable food metrics created by visiting all campus eateries.

“This is a huge accomplishment and demonstrates [the students’] dedication to lead such a large project and ensure its completion even after the semester ends,” remarked Gibbs.

Jill Sakai, from OS, worked closely with the team to ensure the product would have longevity and to host it on the OS website.

Other class projects from ES 600 can be viewed here.

Special thanks to the Office of Sustainability for making remarkable projects like this possible through SIRE-ED funding!