Taking Stock of Our Food System

UB will study our food systems to reduce their carbon impact and aim to reduce food-related carbon emissions by 50% by 2030. Small changes in our diet, like reducing meat consumption, can make a positive impact on the environment.

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  • Phase I (2021): Attain a baseline of the carbon and nitrogen impact of our university's food system.
  • Phase II (2025): Develop key targets and milestone dates to achieve a goal of a 50% reduction of carbon in the food system.
  • Phase III (2026): Complete a food system masterplan for the university.


The Good Food Purchasing Program and the Real Food Calculator will guide UB on its path to assessing the impact of our food system and decreasing it over time. In addition, the working group will develop guidance and policy recommendations that will assist with implementation. 


Fall 2020 - Spring 2021

For the first time we have a baseline of our greenhouse gas emission numbers for our food. 

A graph outlining UB's carbon footprint for 2020.


  • Captain: Christina Hernandez, interm vice president for Student Life.
  • Adam Coats, Assistant Director, Campus Dining and Shops.
  • Raymond Kohl, Marketing Manager, Campus Dining and Shops.
  • Lucia Leone, Assistant Professor, Community Health and Health Professions.
  • Derek Nichols, Sustainability Engagement Coordinator, UB Sustainability.
  • Neal Plazio, Executive Chef, Campus Dining and Shops.
  • Jared Strohl, Office of Inclusive Excellence.

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