Document Type
Policy Brief
Publication Date
2024
Abstract
Dining service providers at institutions of higher education have large purchasing power. This presents colleges and universities with an opportunity for improving equity and sustainability in local, national, and global food systems. Recognizing this opportunity and responsibility, Santa Clara University has pledged to reduce carbon emissions and advance issues of sustainability and environmental justice in campus food purchases, amongst many other operations.
To track progress and identify areas for improvement, SCU has collaborated with the food justice organization Real Food Challenge (RFC) and the carbon and nitrogen emissions calculator Sustainability Indicator Management & Analysis Platform (SIMAP) to analyze the amount of Real Food served on campus and to conduct a greenhouse gas emissions profile of the University’s food purchasing patterns.
Recommended Citation
Crowley, Abby and Solórzano, Isabelle, "Executive Summary 2022-23: Real Food and Climate Emissions Analysis at Santa Clara University" (2024). Sustainable Food Systems Fellowship. 3.
https://scholarcommons.scu.edu/sfsf/3
