{"id":{"repo_id":"vcu","oai_identifier":"oai:scholarscompass.vcu.edu:etd-2326"},"canonical_url":"https://search.dev.ndltd.org/etd/vcu/oai:scholarscompass.vcu.edu:etd-2326","repository":{"repo_id":"vcu","name":"Virginia Commonwealth University","base_url":"https://scholarscompass.vcu.edu/do/oai/"},"display":{"title":"Locavore Exploring the Sustainable Table: A Restaurant in Tobacco Row","abstract":"Locavore is a restaurant centered around the principles of sustainable agriculture: foodthat is organically, humanely, and sustainably raised from farms and cooperatives nofurther than 150 miles from Richmond - thus the \"local\" in Locavore. Like all restaurants,certain programmatic requirements were standard such as providing places to store,prepare, and eat the food, and restrooms. Yet the design of the space also helps answerthe following questions: How does sustainable differ from organic? Is local necessarily better than foreign? How does a restaurant embody community?","abstract_html":"Locavore is a restaurant centered around the principles of sustainable agriculture: foodthat is organically, humanely, and sustainably raised from farms and cooperatives nofurther than 150 miles from Richmond - thus the "local" in Locavore. Like all restaurants,certain programmatic requirements were standard such as providing places to store,prepare, and eat the food, and restrooms. Yet the design of the space also helps answerthe following questions: How does sustainable differ from organic? Is local necessarily better than foreign? How does a restaurant embody community?","abstract_has_math":false,"creators":["Oliver, Kathryn Mia"],"institution":null,"degree_name":"Master of Fine Arts","degree_level":"Thesis","degree_discipline":"Interior Design","degree_department":null,"school":null,"contributors":["Camden Whitehead"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2008,"date_issued":"2008-01-01T08:00:00Z","date_published":"2008-01-01T08:00:00Z","updated_at":"2026-07-24T05:55:14Z","subjects":["restaurant design","sustainable agriculture","locavore","Art and Design","Arts and Humanities"],"languages":[],"rights":["© The Author"],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["https://scholarscompass.vcu.edu/etd/1327"],"render_values":[{"text":"https://scholarscompass.vcu.edu/etd/1327","href":"https://scholarscompass.vcu.edu/etd/1327","code":true}]}]},"links":{"outbound_url":"https://doi.org/10.25772/F38D-S716","outbound_label":"DOI","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Camden Whitehead"]},{"key":"dc:creator","label":"Author","values":["Oliver, Kathryn Mia"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.available","label":"Dc Date Available","values":["2014-07-09T07:00:00Z"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Interior Design"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Fine Arts"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["restaurant design","sustainable agriculture","locavore","Art and Design","Arts and Humanities"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:rights","label":"Dc Rights","values":["© The Author"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://doi.org/10.25772/F38D-S716","https://scholarscompass.vcu.edu/etd/1327"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Locavore is a restaurant centered around the principles of sustainable agriculture: foodthat is organically, humanely, and sustainably raised from farms and cooperatives nofurther than 150 miles from Richmond - thus the \"local\" in Locavore. Like all restaurants,certain programmatic requirements were standard such as providing places to store,prepare, and eat the food, and restrooms. Yet the design of the space also helps answerthe following questions: How does sustainable differ from organic? Is local necessarily better than foreign? How does a restaurant embody community?"]},{"key":"dc:title","label":"Title","values":["Locavore Exploring the Sustainable Table: A Restaurant in Tobacco Row"]}]}],"canonical_facts":{"dc:contributor":["Camden Whitehead"],"dc:creator":["Oliver, Kathryn Mia"],"dc:date.available":["2014-07-09T07:00:00Z"],"dc:description.abstract":["Locavore is a restaurant centered around the principles of sustainable agriculture: foodthat is organically, humanely, and sustainably raised from farms and cooperatives nofurther than 150 miles from Richmond - thus the \"local\" in Locavore. Like all restaurants,certain programmatic requirements were standard such as providing places to store,prepare, and eat the food, and restrooms. Yet the design of the space also helps answerthe following questions: How does sustainable differ from organic? Is local necessarily better than foreign? How does a restaurant embody community?"],"dc:identifier":["https://doi.org/10.25772/F38D-S716","https://scholarscompass.vcu.edu/etd/1327"],"dc:rights":["© The Author"],"dc:subject":["restaurant design","sustainable agriculture","locavore","Art and Design","Arts and Humanities"],"dc:title":["Locavore Exploring the Sustainable Table: A Restaurant in Tobacco Row"],"thesis:degree_discipline":["Interior Design"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["Master of Fine Arts"]},"updated_at":"2026-07-24T05:55:14Z"}