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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!
- Posted Nov. 8, 2021
- Publications
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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 ...
- Posted May 15, 2020
- Publications
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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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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 ...
- Posted May 17, 2019
- Case Studies
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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 ...
- Posted July 26, 2018
- Photographs
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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 ...
- Posted May 18, 2018
- Publications
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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 ...
- Posted May 8, 2018
- Photographs
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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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Meatless Monday on Campus: How to VEG (or BEEF) up Your Campus Sustainability Efforts by Connecting to Students Through Food
- Johns Hopkins University (MD)
- Bon Appétit Management Company
- The Monday Campaigns (NY)
- Changing Tastes (MA)
At the AASHE conference, Meatless Monday is how we connect sustainability through our food choices. In this session, we'll explore how to use the same approach to leverage Meatless ...
- Posted Dec. 1, 2017
- Conference Presentations
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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
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The Menus of Change Protein Flip
- The Culinary Institute of America (NY)
The Protein Flip, an outcome of the Menus of Change initiative, is available as a resource for foodservice operators of all kinds. This material centers around the concept of “the ...
- Posted March 13, 2017
- Tools
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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 ...
- Posted July 5, 2016
- Publications
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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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Meatless Monday at Johns Hopkins University
- Aramark (PA)
Meatless Monday is a program that JHU Dining launched in November 2010. The national Meatless Monday campaign was launched in association with the Johns Hopkins Bloomberg School of Public Health ...
- Posted Feb. 26, 2016
- Conference Presentations
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Beyond Local: Food Purchasing Criteria, Student Farm Audits and the Veg Yourself Pledge
- Luther College (IA)
Food purchasers have ever more considerations to keep in mind when making buying decisions. Which criteria are the most important? At some point it becomes important to define our goals ...
- Posted Feb. 26, 2016
- Conference Presentations
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