Food Service

Purchasing food within a 100-mile radius reduces carbon dioxide emissions from transportation and refrigeration needed to preserve food coming from more distant sources. Plus, it supports the local food system, including farmers, the economy and the environment.

Resources:

• Local Food Systems and Greenhouse Gases (College of Agriculture & Natural Resources)
• How can buying locally benefit the environment?  (University of Waterloo)

One-fifth of all global emissions originate from the meat-centric diet. A plant-rich diet can reduce carbon emission while lowering rates of chronic diseases. Ensuring that at least 40% of your menu is vegan and vegetarian allows guests to try meatless meals and learn about plant-based options. Livestock are responsible for 14.5% of global greenhouse gases, so limiting the meat production in your food service will reduce your environmental footprint.

The Climate Toolkit defines a vegetarian diet as one that excludes any meat from animals, including beef, poultry, seafood and fish.

Resources:

• Climate Toolkit Webinar: Vegan and Vegetarian Foods
• Cows and climate change  (UC Davis)
• Project Drawdown-Plant-Rich Diets (Project Drawdown)
• Climate Change and the American Diet (Yale Program on Climate Communication)