Local and Organic Food

Our Mission

We love food.

We love it so much that we have made studying people’s food choices our life’s work. We are especially interested in why people choose or don’t choose to eat local and organic foods: what facilitates or limits those choices; and how their choices are influenced by attitudes, motivations, information, infrastructure and resources.

Our current projects include examining whether mobile markets can facilitate healthier eating, how people perceive and define local food, what kind of food labels people prefer, and how Slow Food UW has evolved from a dozen students who cooked together into a 501c3 that serves 500 locally sourced, organic meals a week for about $5.


Learn More

Find out more about us, our projects, and recruitment for studies.




News

June 22, 2017

Zepeda, L. and Balaine, L. 2017. “Consumers' perceptions of food waste: A pilot study of US students.” International Journal of Consumer Studies. View Online

May 18, 2017

In this video, Prof. Lydia Zepeda takes us to UW-Madison's first student run food pantry, Open Seat, to learn how to use the student resource.

November 7, 2016

Lydia Zepeda is going to give a talk about food insecurity at the Food Studies Network Faculty Research Forum on Nov 11.