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

November 21, 2017

Lydia Zepeda has been elected a Fellow of the American Association for the Advancement of Science (AAAS). AAAS Fellows are elected by their peers in recognition of their scientifically or socially distinguished efforts to advance science and its applications. Professor Zepeda is honored “For research, teaching and outreach in agricultural economics, including innovative studies of consumer views of agricultural products and their food preferences.”

July 30, 2017

Zepeda, L. 2017. “Hiding hunger: Food insecurity in middle America” Agriculture and Human Values. View Online

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