About a third of all carbon emissions are linked to food- how we grow, process, transport, distribute, prepare, consume, and dispose of food all contribute to greenhouse gas emissions. This session will focus on what has been happening on campus to reduce emissions in the food sector and whether and how the
Climate Action Plan culinary strategies could further reduce food emissions on campus. Hear about current and past efforts the university has undergone to reduce carbon emissions in the food sector and your role in helping the university reach its climate goals. Learn about challenges and opportunities facing the Buffs community in the effort to reduce carbon emissions.
