The food access map will show locations where UC Davis community members can access food and microwaves on-campus.
The map will include information regarding price, quantity, hours, food allergies and diversity of food options. Funding will be used to purchase microwaves, if the initial scans determine a need for additional microwaves. The project leaders will also use the environmental scan data to advocate for additional accessible food options in various locations on campus.
Project Leads:
- Shantille Connolly
Health Promotion Specialist, SHCS
sconnolly@shcs.ucdavis.edu - Rachel Lou
Fourth Year Undergraduate Student, Clinical Nutrition
rblou@ucdavis.edu - Daisy Valdez
Fifth Year Undergraduate Student, Sustainable Agriculture and Food Systems
dlvaldez@ucdavis.edu - Bree Weeden
Fourth Year Undergraduate Student, Clinical Nutrition
bweeden@ucdavis.edu - Jessica Wilson
Registered Dietitian, SHCS
jwilson@shcs.ucdavis.edu