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Bates College is committed to increasing the percentage of its food that is organic and local (self-defined as the State of Maine) in order to become more sustainable. With data from the USGS National Map and Bates College Dining Services, I used ArcGIS to map the origins and costs of the fruits served throughout the year in Bates' dining hall. I also used GIS to calculate the distance each type of fruit traveled and the estimated CO2 emissions from transportation. Colored proportional symbols were used to illustrate this relationship. In addition, I mapped the costs for local versus distant locations, because budget is an important factor for Commons. This map showcases Commons' commitment to local food and illustrates where many foods that are unavailable locally come from, enabling diners to be conscious of the way they are affecting the world as they eat a meal.



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