Introduction

Hello! I am an MBA student at the Kelley School of Business at Indiana University, majoring in supply chain management. My interest in sustainability & 'green business' has led me to take some courses at IU's School of Public Environmental Affairs (SPEA)  to learn more about how to integrate the concepts of sustainability into my career and personal life. One of these classes is SPEA V515 Sustainable Communities, which looks at the micro-economic and philosophical aspects of sustainability for cities, communities, and in one's own life.

One of the reasons I chose to study supply chain in business school is that I am continually fascinated by where stuff comes from, and love to attempt to unravel puzzles of figuring out our globalized world. This is by no means groundbreaking work, but for my SPEA V515 personal project I would like to look at the foods I eat on a weekly basis and try to break down where they come from!

A little about my current eating habits: I am no locavore, and I do not eat strictly organic food. I have a tendency towards organic produce from the farmers' market or local co-op, but more out of a appreciation for the taste/freshness than out of ethical leanings (I suppose the ethics are a fringe benefit?). I love meat as one piece of the entire food pyramid, but currently my wife & I are taking a break from it and trying to eat vegetarian for the fall, mostly for health reasons.

Because my diet consists of local, non-local organic, and industrial foods, I thought this blog might serve as a way to compare and contrast the different supply chains. Who knows, some industrial foods might not be so bad for the environment. Some 'organic' products may be not so great. I am interested to see what comes up, and perhaps it will serve a a catalyst for a diet transformation in my own life.