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.
Food
Posts
Student-Led Community Fridge Grows into a Shared Campus Resource
What started as a pilot is now a campus staple supporting food access and waste reduction.
O’Donohue Family Educational Farm Now Powered by 100% Carbon-Free Electricity
A student-led Living Lab project brings onsite solar power to Stanford’s Educational Farm.
2025 Food Recovery, Wrapped To-Go
The numbers are in – learn about Stanford’s expanded efforts to reduce food waste.
Sustainable Catering Guide
Elevate your event with eco-friendly catering choices and resources.
Reimagining School Lunch: Sustainability in Every Bite
From growing their own lettuce to ditching single-use plastics, Palo Alto Unified School District is transforming how school lunch is served.
Smaller Spoons, Less Meat, Same Satisfaction
This April, a new study was released exploring the effects of a smaller serving size on diner satisfaction and meat consumption. This study, a joint …
How to Host a Sustainable Event
Ideas to responsibly reduce waste at your next event.
Students Showcase Campus Sustainability Initiatives at Annual Symposium
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.
Student Recognized by AASHE for Innovative Food Emissions Tracking Tool
Rebecca Grekin, Ph.D. candidate in the Stanford Doerr School of Sustainability, won AASHE’s Student Sustainability Award for her work on food emissions calculations.
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