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Student Perspectives

Economics of Sustainability

 The potential of the future is in the collective action of the economic agents in the present. Humans are interconnected and dependent on all the inhabitants of the earth. Our values need to reflect this connection and our economic models have to embed responsible stewardship of the planet.

~Madhavi Venkatesan, PhD (Course instructor)

 In the fall of 2017, students enrolled in Economics of Sustainability pursued individual sustainability projects of their choosing. The projects focused on an assessment of a single issue, and included a literature review, methodology, results and recommendations. During the spring of 2018, we highlight the work of these students to increase awareness of present and emerging issues, share potential solutions, and inspire active participation in sustainability.

A new student research project will be added every ten days.  We  begin with Katie Powers’ paper,  Food Waste: An Evaluation and Solution Focused Assessment.



Food Waste: An Evaluation and Solution Focused Assessment by Katie Powers

About Katie Powers

Katie is a fifth year Economics & International Affairs major with minors in Global Social Entrepreneurship and Political Science. She has had a range of experiences at Northeastern, including three dialogues and three co-ops in all different disciplines. Katie spent time studying conflict resolution in Northern Ireland the summer before her first co-op at CODEPINK: Women for Peace, an activist organization in Washington, DC. After being exposed to life on Capitol Hill, Katie decided to focus more on economics than political science, which led her to travel with SEI to South Africa, which really ignited her passion for social enterprise. After her second co-op at John Hancock in Boston, Katie traveled on her final dialogue to the United Nations in Geneva, which both helped provide valuable insight for what she wanted to pursue as a final co-op. Katie was fortunate to land an internship at Kiva, a non-profit microfinance organization in San Francisco where she worked on the Kiva US operations team (and ate the best avocados she’s ever had).