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34 resources

Using Behavioral Science to Flip Food Culture

  • Better Food Foundation (DC)
  • Food for Climate League

What do college cafeterias, a Soul Music festival, urban hospitals and trendy coffeeshop chains have in common? In 2022 and 2023 they are places that have used behavioral nudges, like ...

  • Posted Feb. 21, 2024
  • Conference Presentations
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Campus Sustainability’s Secret Sauce – Athletes

  • University of Colorado Boulder (CO)
  • AASHE (PA)
  • Switch4Good inc. (CA)
  • Food System Innovations (CA)

Athletics teams can be sustainability’s secret sauce. College athletes are often treated like celebrities, making them powerful influencers for catalyzing campus-wide change and rallying enthusiasm for bold sustainability initiatives ...

  • Posted Aug. 31, 2023
  • Videos & Webinars
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Environmental and Climate Impact Perceptions in University Students: Sustainability Motivations and Perceptions Correspond with Lower Red Meat Intake

  • Merrimack College (MA)
  • University of California, Davis (CA)
  • University of Michigan (MI)
  • Johns Hopkins Bloomberg School of Public Health (MD)

Background: Red meat production is a leading contributor to food-related greenhouse gas emissions. Decreasing red meat intake can mitigate climate change and lower risk of diet-related diseases. Objective: The goal ...

  • Posted June 15, 2023
  • Publications
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Towards Sustainable Dietary Change: An Exploration of Norwegian University Student's Attitudes toward Meat Reduction

  • University of Agder

The current food system is associated with various environmental implications. The meat the industry has been recognized as a substantial contributor to these environmental implications and places enormous strain on ...

  • Posted June 15, 2023
  • Publications
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Playbooks for Progress: High-Impact Strategies for Climate-Smart Dining

  • Stanford University (CA)

In this session, you’ll gain actionable solutions for advancing plant-forward menus through food choice architecture and preventing food waste—the top two food-related climate solutions at our disposal as ...

  • Posted May 17, 2023
  • Conference Presentations
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USC recognized as a top performer in sustainable food and dining

  • University of Southern California (CA)

USC is among the Top Performers under the Food & Dining impact area in the 2022 Sustainable Campus Index.


A Tectonic Shift in Dining Services: Brandeis' New Metrics for Advancing Sustainability Through Food

  • Brandeis University (MA)
  • Sodexo USA (MD)

In the year leading up to the covid-19 crisis, Brandeis University was busy preparing an RFP for a new dining vendor. This presented a pivotal opportunity to incorporate sustainability in ...

  • Posted Jan. 21, 2022
  • Conference Presentations
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Go DefaultVeg: Using Behavioral Nudges to Reduce Food-Related GHG Emissions at Your Institution

  • Harvard University (MA)
  • Better Food Foundation (DC)

Colleges and universities are increasingly attempting to measure and reduce their Scope 3 greenhouse gas emissions. Among the largest contributors of Scope 3 emissions are transportation and food. In 2019 ...

  • Posted Nov. 15, 2021
  • Conference Presentations
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#GCSHE 2021 Cookbook

  • AASHE (PA)

Do some cooking in the kitchen with AASHE’s first-ever, community-curated cookbook. Be careful, you may get hungry looking through all the great recipes. Happy cooking!


How many chickens does it take to make an egg? Animal welfare and environmental benefits of replacing eggs with plant foods at the University of California, and beyond

  • University of California, Santa Barbara (CA)

Our question “How many chickens does it take to make an egg?” was inspired by the successful replacement of egg-based mayonnaise with plant-based mayonnaise in general dining at the University ...

  • Posted Feb. 19, 2021
  • Publications
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Reducing Dining Emissions: An Analysis of Beef and Milk Substitutions

  • Smith College (MA)
  • AASHE (PA)

The life cycle of food is responsible for over a quarter of global greenhouse gas (GHG) emissions through production, processing, distribution, and waste. The environmental impact of specific foods varies ...

  • Posted Jan. 28, 2021
  • Videos & Webinars
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Chartwells Higher Education Curates Sustainable, Plant-Based Pop-Up Stations for Vegan Options

  • Northeastern University (MA)
  • University of Maryland, Baltimore County (MD)
  • University of North Florida (FL)
  • Chartwells Higher Education (NY)

Chartwells Higher Education is continuing their ongoing commitment to sustainability with the introduction of new plant-based options on campus. Vegan Awareness Month, which is in November, provided the perfect opportunity ...


St. Lawrence University Green Café Farm To Table Course

  • St. Lawrence University (NY)

St. Lawrence University's student-run Green café class is a collaborative and multi-stakeholder venture with Dining Services, Seed to Table (student food justice club), undergraduates from across disciplines, and three ...


Reducing Smith College’s Dining GHG emissions: An analysis of beef and milk substitutions

  • Smith College (MA)

The life cycle of food is responsible for over a quarter of global greenhouse gas (GHG) emissions through production, processing, distribution, and waste. The environmental impact of food varies by ...


The Pursuit of Delicious, Carbon-Friendly Food

  • University of California, Berkeley (CA)

This year, with customer health and the environment in mind, Cal Dining defined their vision statement as 'serving delicious food that happens to be nutritious and sustainable', understanding that serving ...

  • Posted Dec. 4, 2019
  • Conference Presentations
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Bring More Plant-Based Options to Your Campus

  • Balanced.org (KS)

In this session, attendees will learn how to work with their university's food service department to increase the amount of plant-based foods on dining hall menus. They'll learn ...

  • Posted Dec. 4, 2019
  • Conference Presentations
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Working Towards Carbon Neutrality in Michigan Dining: Assessing the Impact of Sustainable Mondays

  • University of Michigan (MI)

In Fall 2018, the University of Michigan publicly pledged to a carbon-neutrality initiative. This pledge addressed carbon emissions from energy production and purchasing, but did not consider Scope 3 emissions ...

  • Posted Dec. 4, 2019
  • Conference Presentations
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MCURC: Universities Scaling Up Sustainability Together

  • The Culinary Institute of America (NY)
  • Stanford University (CA)
  • AASHE (PA)

The Menus of Change University Research Collaborative (MCURC) is a working group of scholars and campus dining leaders from colleges and universities interested in accelerating efforts to move American consumers ...

  • Posted Nov. 13, 2019
  • Videos & Webinars
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Eating Green

  • Harvard University (MA)

I created a guide to plant-based eating for students on Harvard's campus. Unfolding over the course of several months, this pamphlet translated into 2,000 hard copies and a ...


Lettuce Talk: Students and Dining Staff Collaborating on Plant-Based Dining

  • University of Pittsburgh (PA)
  • Sodexo USA (MD)

Plant-based diets can be healthier and more sustainable than meat-centric diets but plant-based options in college dining halls often fail to be crave-worthy. At the University of Pittsburgh dining halls ...

  • Posted Nov. 5, 2018
  • Conference Presentations
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Changing Plates: How Aramark Partnered With HSUS to Lead Sustainable Change Through Food

  • Aramark (PA)
  • Humane Society of the United States (MD)

Demand for more plant-based menus continues to grow as students become more knowledgeable about their food choices and the impact on the planet. As part of their continued relationship of ...

  • Posted Nov. 5, 2018
  • Conference Presentations
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Student enjoys a plate filled with plant-based proteins at Rice University

  • Rice University (TX)

Rice University's Housing and Dining department created an initiative called #ourplantbasedjourney to serve delicious plant-based proteins marketed to all students, not just those who self-identify as vegans or vegetarians ...


The Meat of the Matter: Behavioral Science Nudges for a More Sustainable Diet

  • Princeton University (NJ)

Current levels of global population growth and meat consumption are putting unprecedented demand on agriculture and natural resources. From a sustainability standpoint, the environmental impacts of excess meat consumption, coupled ...


Earth Week at Universidad de Monterrey

  • Universidad de Monterrey

During Earth Week at UDEM, students and staff have the change to participate in different workshops, keynotes and activities that promote the three main topics for this year's Earth ...


Meat Consumption as a Wicked Problem: Evidence from Data and Policies

  • University of Turku

Sustainable food production and consumption is fundamental to the achievement of the worldwide UN Sustainable Development Goals. For a food system to be sustainable, it needs to provide adequate nutrition ...

  • Posted April 11, 2018
  • Publications
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Plants on the Plate: Meeting Student Demand for Sustainable Plant-Based Dining.

  • Cornell University (NY)
  • Humane Society of the United States (MD)

Market forces are shifting the ground beneath institutional food services, and most of them are far beyond what operators have the power to control. While they are hard to predict ...

  • Posted Dec. 1, 2017
  • Conference Presentations
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Earthday at Universidad de Monterrey

  • Universidad de Monterrey

SFA Dining Earth Month Kick Off

  • Stephen F. Austin State University (TX)
  • Aramark (PA)

We kicked off Earth Month by participating in our campus Earth Month Celebration & Plant Sale and by encouraging plant-based eating at a station takeover in our Dining Hall.

  • Posted April 11, 2017
  • Photographs
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Climate Healthy' and Plant Strong Menus

  • American University (DC)
  • Natural Resources Defense Council (DC)
  • Green Monday
  • Humane Society of the United States (MD)

Did you know that GHG emissions associated with food are dominated by the production phase, not the transportation phase? And that plant-based foods are so much lighter on the environment ...

  • Posted Nov. 18, 2016
  • Conference Presentations
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A Sustainable Campus: The Sydney Declaration on Interspecies Sustainability

  • University of Canterbury
  • University of Technology Sydney
  • University of Sydney (NSW)

Under the remit of an expanded definition of sustainability – one that acknowledges animal agriculture as a key carbon intensive industry, and one that includes interspecies ethics as an integral part ...


Plant-Powered Dining @ Cornell University

  • Cornell University (NY)

Student Sustainability coordinators sought to do something in line with these initiatives at Cornell. Many universities have adopted versions of a “Meatless Monday” program, or have an all-vegetarian dining hall ...

  • Posted June 10, 2016
  • Case Studies
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Shifting Diets for a Sustainable Food Future

  • World Resources Institute (DC)

Installment 11 of Creating a Sustainable Food Future shows that for people who consume high amounts of meat and dairy, shifting to diets with a greater share of plant-based foods ...

  • Posted April 26, 2016
  • Publications
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The Meatless Revolution: A Case Study of the Nation's First Vegan Dining Hall

  • University of North Texas (TX)
  • Humane Society of the United States (MD)

College students are increasingly concerned about their health, the environment, and animal welfare. According to report by foodservice marketing research firm Technomic, 21 percent of college students limit their meat ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Animal Free Dining: The University of North Texas' Success with an All Vegan Dining Hall

  • University of North Texas (TX)

The presentation will focus on the essential tools needed to integrate animal free diet options into campus dining services. Topics will include partnerships between dining services and sustainability programs, the ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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