Post-survey questions
| Question 1 | Which course are you enrolled in for this semester? NST2040 case studies in sustainable food systems AMS4672 working in America: labor in the USA since 1892 |
| Question 2 | Please use the following scale to answer the question below. 1 = always 2 = frequently 3 = sometimes 4 = never When you make future dietary choices, how often might you consider each of these components? labor practices of those involved in the food systems that brought you the food [a] the environmental impact of the food (chemicals used, transport’s carbon footprint, packaging, etc) [b] treatment of animals that are ingredients in the food [c] nutritional content of the food [d] whether or not GMOs are in an ingredient in the food [e] gluten content of the food [f] whether or not the food was grown with organic practices [g] other [h] |
| Question 3 | Please use the following scale to answer the question below. 1 = always 2 = frequently 3 = sometimes 4 = never As you are consuming food in the future (that you cooked/ordered), how likely are you to think about the workers responsible for each of the following steps? those who grow/harvest the food [a] those who transport the food to a processing plant or grocery store [b] those who process the food for it to be sorted, cut up and or packaged [c] those who order and stock the food to be displayed in the store or used in the restaurant [d] those who cook the food and serve it to you at a table in a restaurant [e] those who cook the food before packaging it for shipping [f] |
| Question 4 | Please use the following scale to rate the individual components of each of our joined class sessions. 1 = great 2 = good (closer to great than poor) 3 = fair (closer to poor than great) 4 = poor Class one: Intersections of sustainability, food security and labor Introductions to Food Security and Labor History [a] Text: “Why Food Security is a Global Farmworker Issue” from Civil Eats [b] In-class Exercise: read about the organizations highlighted in the article and explain their connections to labor, food security and/or sustainability [c] Class Two: Class two: Systematic Disconnect in Food Movements (only rate the two your read in class) Text: Reusing, “Farm to Table May Feel Virtuous” [d] Text: Johns Hopkins, “Public Health, Immigration Reform and Food System Change” [e] Text: Gray, “Labor and the Locavore” [f] Text: “Human Exposure to Pesticide Drift, Washington State Report” [g] In-class discussion: critiques of food movements, analysis of pesticide use, connections between labor and the environment [h] Class three: Making a World That Works In class assignment – label design for responsible food production [i] |
| Question 5 | On a scale of 1 to 10 (with 10 indicating the highest level) rate how effective this three-course module was in enhancing your knowledge of your course subject, either sustainable food systems OR US Labor History |
| Question 6 | Explain your rating for Question 2 |
| Question 7 | The most effective component/aspect of this module was: |
| Question 8 | The least effective component/aspect of this module was: |
| Question 1 | Which course are you enrolled in for this semester? |
| Question 2 | Please use the following scale to answer the question below. 1 = always 2 = frequently 3 = sometimes 4 = never When you make future dietary choices, how often might you consider each of these components? labor practices of those involved in the food systems that brought you the food [a] the environmental impact of the food (chemicals used, transport’s carbon footprint, packaging, etc) [b] treatment of animals that are ingredients in the food [c] nutritional content of the food [d] whether or not GMOs are in an ingredient in the food [e] gluten content of the food [f] whether or not the food was grown with organic practices [g] other [h] |
| Question 3 | Please use the following scale to answer the question below. 1 = always 2 = frequently 3 = sometimes 4 = never As you are consuming food in the future (that you cooked/ordered), how likely are you to think about the workers responsible for each of the following steps? those who grow/harvest the food [a] those who transport the food to a processing plant or grocery store [b] those who process the food for it to be sorted, cut up and or packaged [c] those who order and stock the food to be displayed in the store or used in the restaurant [d] those who cook the food and serve it to you at a table in a restaurant [e] those who cook the food before packaging it for shipping [f] |
| Question 4 | Please use the following scale to rate the individual components of each of our joined class sessions. 1 = great 2 = good (closer to great than poor) 3 = fair (closer to poor than great) 4 = poor Class one: Intersections of sustainability, food security and labor Introductions to Food Security and Labor History [a] Text: “Why Food Security is a Global Farmworker Issue” from Civil Eats [b] In-class Exercise: read about the organizations highlighted in the article and explain their connections to labor, food security and/or sustainability [c] Class Two: Class two: Systematic Disconnect in Food Movements (only rate the two your read in class) Text: Reusing, “Farm to Table May Feel Virtuous” [d] Text: Johns Hopkins, “Public Health, Immigration Reform and Food System Change” [e] Text: Gray, “Labor and the Locavore” [f] Text: “Human Exposure to Pesticide Drift, Washington State Report” [g] In-class discussion: critiques of food movements, analysis of pesticide use, connections between labor and the environment [h] Class three: Making a World That Works In class assignment – label design for responsible food production [i] |
| Question 5 | On a scale of 1 to 10 (with 10 indicating the highest level) rate how effective this three-course module was in enhancing your knowledge of your course subject, either sustainable food systems OR US Labor History |
| Question 6 | Explain your rating for Question 2 |
| Question 7 | The most effective component/aspect of this module was: |
| Question 8 | The least effective component/aspect of this module was: |
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