
Beyond the Plate: Tackling Food Waste and Redefining Mealtime on the Road
Stanford’s Travel/Study programs are leading a quiet revolution in climate-conscious cuisine.
Amidst the busy day-to-day work in the facilities operations department, staff member Shalini Singh showcased her passion for sustainability by spearheading a new study around embodied carbon in construction materials over the past year.
She and the team narrowed the top common materials for construction projects and created a new embodied carbon and design guidelines report. The report was shared in a final presentation meeting this spring to bring partners and stakeholders along on the journey, with the goal of incorporating these new guidelines into capital improvement projects. Another goal was to connect this embodied carbon study to the broader university goal of achieving net zero emissions by 2050, an integral part of Stanford’s Climate Action Plan.
Shalini and the team displayed remarkable leadership in moving the university’s operations key toward sustainability goals. When asked what prompted Shalini to lead this study, she remarked, “I feel like every role has a sustainability angle to it. I’m just a change agent and helping my peers to see they are also agents of change. Everybody has a role to play.”

Stanford’s Travel/Study programs are leading a quiet revolution in climate-conscious cuisine.

A student-led Living Lab project brings onsite solar power to Stanford’s Educational Farm.

Over 50 students shared transportation feedback in a focus group, shaping future improvements and informing the Climate Action Plan.