Residential & Dining Enterprises (R&DE)'s sustainability commitment is embedded in leadership, daily operations, and collaborations with students and faculty. R&DE leads pioneering food research, co-founding the Menus of Change University Research Collaborative and the R&DE Stanford Food Institute. The flagship “Give & Go” program diverts over 70 tons of reusable materials from landfills annually, supporting the student community and reducing waste.
From reducing embodied carbon in construction to piloting organic landscape management, the annual Student Sustainability Symposium highlighted how student-led innovation is driving sustainability at Stanford.
Events like Big Swap, a swap event run by-and-for students, aim to use Stanford resources to codify cultural norms of sharing and increase the efficacy of reuse initiatives.
Big Swap 2 on June 6th 4-7pm at Mars and Xanadu houses is a chance for students and staff to give, get, and share clothing, bikes, furniture, electronics, decor, and more!
Join this year’s student interns and fellows as we celebrate the culmination of their projects. If you’re interested in hearing about these projects that advance …
On April 18th, the Stanford community gathered for the student-run Aspen Spring Sustainability Festival and Big Swap.
Celebrate Earth Day with the Aspen Neighborhood! The inaugural BIG SWAP premieres at this festival! Enjoy catered hors d’oeuvres and beverages, create your own flower …
Ideas to reduce the climate impact of your food choices on campus.
Donating excess edible food is required by California law. Explore ways to reduce food waste from the start and learn how to plug into campus food recovery efforts.
Stanford’s food research collaborative has increased its goal to a 40% cut in protein-related emissions by 2030 after already achieving a 23% reduction.
Discover how to give a second life to your stuff and obtain gently used items for free.