Taking Stock of Our Food System

Food – growing, farming, processing, transporting and disposing of it– places an enormous carbon burden on the climate. Understanding our diets and making simple changes – like eating less meat – can have a big impact. UB will study and quantify the carbon impact of our food systems, and set goals to reduce food-related carbon emissions by half in 2030.



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. 

GHG Food.


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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