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