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Sustainability: The Nashville Way

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By the year 2020, the Nashville region is expected to reach 2 million people at a pace of roughly 100 people per day (Garrison, 2017b). The momentum behind this interest has been attributed to a variety of nationally and locally derived brand perceptions of Nashville such as the “It City” (Severson, 2013), the foodie haven (Schmitt, 2016), a community providing expansive job growth (Morales & Daly, 2012), and Nashville as a magnet for millennials (RealtyTrac.com,...

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What are the benefits of this totally organic approach to landscapes and agricultural practices?

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In the fall of 2012, I took my last ISP class, “Sustainable Food Practices.”   Andrea Cloninger Wilson and John Patrick challenged the class to explore the dominant existing modes of cultivation, and consider alternatives with the obvious focus on sustainable agriculture.  The consequences of modern agriculture, and present day eating habits on the health of Americans, quickly became apparent and alarming, to say the least.  The coursework was of course, in depth and intense.  ...

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Exploring Shelby Bottoms

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I have had the opportunity this semester to explore Shelby Bottoms, a scenic Metro Park along the Cumberland River.  I, along with my classmate Rachel Grimm, have spent the past few months as an intern in the park’s nature center.  From this position I have been able to expand my knowledge of the natural world thanks to the expertise of the naturalists in the nature center.  They have taught me to recognize crayfish chimneys in...

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Class with Andy

Why are business schools so slow to address sustainability and, in particular, climate change?

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  By Andy Borchers As a business school professor deeply concerned with environmental sustainability, I remain befuddled as to why many of my colleagues have been slow to bring sustainability to the classroom and their research.  Why are business schools so slow to address sustainability and, in particular, climate change? Recent journal articles shed some light on this question.  Writing in 2011, Patenaude’s article “Climate Change Diffusion: While the World Tips, Business Schools Lag” identifies the...

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Georgia Organics Travel Course

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ISP students traveled to Athens, GA on Febraury 17-19 to study Sustainable Food Systems with Professor Brandon Craft, who has shared his reflections below: The Sustainable Food Systems Travel course is always the highlight of my teaching calendar, and this year has been no exception. The course travel component has for several years now included a trip to the Georgia Organics conference, one of the best organized conferences in the southeast for anyone interested in...

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