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FUELED started out just as an idea: a way to bring more healthier and local food options to campus while bringing business to the local community. With a little help along the way, it sprung to a university supported initiative. FUELED focuses on bringing nutritious and local options to JMU students. Not only is this benefiting the health and well being of JMU students, but is also encouraging and supporting the expansion and growth of businesses in the Harrisonburg community. FUELED is operated by a cross disciplinary collaboration with a variety of expertises among of JMU students. While celebrating the variety of skills that come together to operate FUELED, there is a focus on supporting local businesses throughout the Harrisonburg community and wanting to better fuel JMU students with local and nutritious foods. Not only does FUELED want to make a difference in eating choices on campus, but we want to share our excitement and passion to other JMU and Harrisonburg community. We want this to become a lasting impact on local awareness and fueling not only themselves, but others. This is how the FUELED class was created. Students have invested their semester in exploring how they can further fuel this project forward and make a lasting impact for years to come. FUELED goal is to create a lasting relationship with community partners while supporting the a healthy lifestyle through nutritious food choices.


In order test for wind speeds for a proposed wind turbine on the Fueled Food Truck, we would like to erect a meteorological tower near where the food truck is currently sitting. The tower has a wind vane and a barometer in order to test wind speed and direction. After collecting data for 2 weeks, we will analyze the feasibility of attaching an Air 30 Wind turbine to the roof of the Fueled Food Truck. The data will tell us the optimal location and height for our turbine, and at which times of the day the turbine is working most efficiently. Our turbine’s application would not be the first of its kind, but it would revolutionize the use of wind energy on the campus of James Madison University.


Our mission is to increase awareness of solar energy and its practical applications. Through our current efforts to add solar panels to the Fueled Food Truck, we aim to educate the JMU community on potential uses and benefits of solar power. The ultimate goal of our project is to improve the efficiency of the operations of the Fueled Food Truck with the addition of solar panels. Through the implementation of our solar panel design, we intend to become a national model for the use of solar energy on food trucks across the nation.

Madison Garden

"Fueled is a student collaborative Asian Fusion Food Truck that focuses on sustainability and healthy eating. Our mission is “to fuel an opportunity for personal growth, university collaboration, and community engagement.”

The Madison Garden Project is an interdisciplinary project within the Fueled class meant to offer personal growth to all on campus and would allow us to educate students on the importance of the mind and body relationship and how cultivating the earth works into those two components. One example being how healthy and sustainable eating can not only benefit one’s physical health but also their mental health. Students are easily able to sign up to volunteer on the garden by clicking on a link in the top right of this web page. Gardening has been proven through research as a therapeutic method of relieving mental health problems such as anxiety, stress, depression and is even capable of simply increasing happiness (Marcus and Barnes, 1995). Therefore, this project will not only provide sustainable and local food to the Fueled food truck, but will offer an interactive learning environment for students, faculty, and staff to apply what they learn to their lifestyle.

This project will provide university collaboration due to the interdisciplinary opportunities available through the maintenance of the garden area, as well as the possibility of expanding the project into community engagement. The scale of this project could be increased where there is enough food being grown to provide environmentally friendly and nutritious food to the local food banks and soup kitchens.

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