61 Students Start Living Lab Internships & Fellowships
Sixty-one Stanford students are driving real change in sustainability through the Living Lab Program, tackling real issues while gaining hands-on experience.
Residential & Dining Enterprises
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.
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Give & Go Program Success
Stanford’s Give & Go move-out donation program collected 69 tons of items—26% more than last year—helping divert waste from landfills and support community partners in the process.
Living Lab Fellowship Program Completes First Year of Student-Led Sustainability Projects
In its inaugural year, the Living Lab Fellowship Program fostered cross-campus collaboration, hands-on learning, and lasting impact through 16 student-led operational sustainability projects.
Stanford Hosts 10th Annual Menus of Change
Stanford brought together over 160 leading experts to discuss climate-focused innovation and environmental justice in the food sector.
Stanford Food Institute Partners with Farms to Grow, Inc. to Support Black Farmers
R&DE Stanford Food Institute is advancing diversity, equity, and inclusion by supporting Black farmers through direct purchasing and co-producing toolkits.
R&DE Tackles Climate Change, Bite by Bite
R&DE Stanford Dining set a public target to reduce food-related emissions by 25% by 2030, partnering with the Scope 3 Emissions Program to advance sustainable food sourcing.
Stanford University Earns Smart Catch “Ambassador” Certification
R&DE Stanford Dining became the first campus dining organization in the U.S. to earn the James Beard Foundation’s Smart Catch Ambassador status.
R&DE Stanford Food Institute Hosts Inaugural Research Symposium
The inaugural R&DE Stanford Food Institute Research Symposium showcased innovative food systems research from over 73 researchers and fostered collaboration.
R&DE Stanford Food Institute Leads Research in Campus Dining Halls
Stanford’s dining halls are living laboratories for innovative research on reducing food waste and promoting sustainable, plant-forward diets in collaboration with faculty.
It’s Not Just Clean, It’s Cardinal Clean
Stanford is revolutionizing cleaning with its ozone-based Cardinal Clean system, reducing chemical use by 90% and preventing over 2,140 pounds of plastic waste annually.
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