Dining Services and Food Vendors
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.
Participants
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Angelita Bonilla, Associate Dean, Student Affairs, Newark Chancellor's Office, RU-N
Thomas Lott, Assistant Food Buyer, Dining Services, RU-NB
Thomas has been with Rutgers University for over twenty years. After graduating from the Environmental Sciences Program with a degree in Meteorology at Cook College in 2001, he began his professional career with Rutgers Dining Services as a Dining Hall Supervisor. He moved into the Food buyer's Office as the Assistant Buyer ten years ago. Thomas's interest in climatology and environmental sciences was sparked during his youth when he worked on his grandparents' dairy farm in Sussex County, NJ. He is excited to bring his diverse background to the Office of Climate Action.
Kristin Walker, Executive Director, Events Office, RU-C
Kristin Walker serves as the liaison to Rutgers—Camden’s third-party dining provider, Gourmet Dining, LLC. Her other areas of responsibility include oversight of the Rutgers—Camden Events Office and Chancellor’s Special Initiatives.
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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
Lynn Riker, Administrator, Dining, RU-N
Marina Vineis, Nutrition Specialist, Rutgers Dining Services, RU-NB
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
