Trent Community Research Centre Project Collection

Food cost analysis
Introduction -- Methods. Food cost analysis. Background information collection. Waste monitoring. Creation of an educational poster -- Results. Food cost analysis. Tables 1-6 (Ingredient cost comparison). Table 7 (Non-ingredient costs). Table 8 (Overall costs and pricing). Figure 1 (Seasoned Spoon expenditures breakdown). Waste monitoring -- Discussion. Food cost analysis. Organic/local/fair trade vs. conventional. Conclusion -- References -- Appendix., by Michelle Allard, Colleen Lavender, Bessie Legault and Graham Raby., Date of Project Completion: December 2008., Completed for: The Seasoned Spoon; Supervising Professor: Paula Anderson, Trent University; Trent Centre for Community-Based Education., Includes bibliography and appendices., ERST 334H.

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