Food Systems

Climate Action Group

Energy and Building Icon
Land Use and Building Design logo
procurement logo
food systems logo
transportation logo
adaptation logo

Mission

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

Participants

Co-Chairs
Crystal Lopez
Associate Vice Chancellor of Campus Operations and Special Projects, RU-N
food systems logo
Thomas Lott
Assistant Food Buyer, Dining Services, RU-NB
food systems logo
Members

Jacquelyn Bailey, Dining Coordinator, RU-C
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
Nick Mazza, Rutgers—Camden Campus Nutritionist, Gourmet Dining Services
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

garden

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