Greenhouse Gas Impact of Food: Deliberate Dining at Duke University

Spring
2020
Spring
2020
Project Theme(s): 
Air & Climate
Campus Engagement
Food & Dining
Personal Wellbeing
Purchasing and Procurement
Research
Description: 

Studies estimate that 37% of greenhouse gas emissions worldwide are from the food system with food production accounting for 25% of all GHG emissions. In order to reduce the impact of the food eaten at Duke University, Duke Dining proposed this project with the goal of answering the following questions:

  • How can Duke measure the greenhouse gas emissions from the Marketplace's dining menus using available purchasing data?
  • How can Duke communicate this information to encourage behavioral change in Duke students, specifically first-year stutdents?

The main recommendations from this project include:

  • Estimate the emissions of the Marketplace dining hall by using GHG estimation tools like SIMAP or Eaternity
  • Incentivize Duke first-year students to use the food carbon emissions calculator to estimate their individual emissions
  • Develop informative posters on the emissions impact of various meals and post them in the Marketplace

 

Departments/Organizations: 
Duke Dining
Building/Area: 
Additional Information/Links:
Instructor: 
Charlotte Clark
Tavey Capps
Project Team: 
Florence Zhao
Sofia Calvo
Natalie Lewis
Juan Rodriguez
Keyword(s): 
Duke Dining
GHG emissions
sustainable food
Education