Author

Amanda Gaynor

Document Type

Honors Capstone Project

Date of Submission

Spring 5-1-2009

Capstone Advisor

Dennis Kinsey

Honors Reader

Michael Meath

Capstone Major

Public Relations

Capstone College

Public Communications

Audio/Visual Component

no

Capstone Prize Winner

no

Won Capstone Funding

yes

Honors Categories

Sciences and Engineering

Subject Categories

Public Relations and Advertising

Abstract

My Capstone project is rooted in public relations and the launching of a specific publicity campaign. The context of this creative work is unique in that I implemented field research in order to conduct an actual campus event.

The nature of the field research was food tasting events. More specifically, it consisted of interviews with public relations representatives, publicity chairs, event planners, restaurateurs, and many others who play roles in the planning and execution of these food tastings. I then took this research and applied it to the creation of a “go green” themed food tasting event at Syracuse University titled GO GREEN-EAT SLOW. After the field research was conducted, the event planning process began. First, I consulted Syracuse University personnel about such an event realistically taking place. Next, I followed a rigorous schedule of organization and planning that consisted of preliminary tasks and communication necessary to make this event a success. In addition, I created and instated a thorough publicity campaign for GO GREEN-EAT SLOW.

GO GREEN-EAT SLOW is Syracuse University’s first food tasting event to celebrate “going green.” It is sponsored by the Renée Crown University Honors Program, the Sustainability Division, Onondaga County Resource Recovery Agency (OCCRA), and the Alpha Xi Delta sorority. The event entails a convergence of local farmers, local restaurants, and the Food Bank of Central New York. The farmers will be selling their local products, while attendees will pay a flat fee to taste samples prepared by the participating restaurants. All proceeds will benefit the food bank. Aside from the promotion of slow, local foods, GO GREEN-EAT SLOW will also be using eco-friendly products in the serving of all food samples.

The convergence of these three groups – the farmers, the restaurants, and the Food Bank of Central New York – allows GO GREEN-EAT SLOW to stand as an initiative that supports the social benefits of “going green.” I thought it was important for my Capstone project to be something tangible and interactive. GO GREEN-EAT SLOW offers the campus and the surrounding community a wonderful opportunity to come together for a significant cause.

Creative Commons License

Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.

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