Food Systems

Climate Action Group

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The Dining Services and Food Vendors Climate Action Group will measure and reduce all food and drink-related scope 3 emissions associated with procurement and waste.
Rutgers Camden Dining


Crystal Lopez
Associate Vice Chancellor of Campus Operations and Special Projects, RU-N
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Thomas Lott
Assistant Food Buyer, Dining Services, RU-NB
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Allison Brown, Registered Dietitian Nutritionist, Dining Services/NJ Institute for Food, Nutrition & Health, RU-NB
Alexandra Ceribelli, Chef, Harvest cafe, RU-N
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
Ghufran Hussain, NJPIRG member, Rutgers – Newark
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



  • 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