Food Systems >>DRAFT<<
Climate Action Group
Scope:
- Develop a data collection system/methodology that will allow for comprehensive and consistent reporting of Scope 3 emissions associated with food systems.
- Reduce indirect (Scope 3) emissions associated with dining services and food service vendors by at least 30% by 2030
- Menu changes (e.g. more “Plant Forward” diet)
- Adopt a climate-friendly food labeling system
- Increase use of reusable water bottles and hydration stations
- Continue supporting locally sourced fresh products
- Explore anaerobic digestion and/or commercial composting with the local
communities
Data Dashboard
Mission
Participants
Co-Chairs
Crystal Lopez
Thomas Lott
Members
Allison Brown, Registered Dietitian Nutritionist, Dining Services/NJ Institute for Food, Nutrition & Health, RU-NB
Alexandra Ceribelli, Chef, Harvest cafe, RU-NB
Sandra Draper, Director of Catering, Gourmet Dining, RU-N
Xiaotong Du, Doctoral student, School of Communication and Information, RU-NB
Kathryn DuPlessis, Director of Dining, Gourmet Dining, RU-C
Serpil Guran, Director, Rutgers EcoComplex
Bruce Johnson, Business Manager, Dining Services, RU-NB
Xenia Morin, Associate Teaching Professor, School of Environmental and Biological Science, RU-NB
Emily Razak, Undergraduate Student, School of Environmental and Biological Science, RU-NB
Lynn Riker, Administrator, Dining, RU-N
Jessica VanWie, Graduate Student, School of Graduate Studies, RU-NB
Marina Vineis, Nutrition Specialist, Rutgers Dining Services, RU-NB