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.
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.
Want to make a real difference on campus? From laundry habits to leftovers, every action you take helps move Stanford toward a more sustainable future.
Ideas to reduce the climate impact of your food choices on campus.
Stanford is piloting a food recovery initiative to donate excess food to the community.
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.
A year of setting up the foundation for the next decade of climate action, mitigation, adaptation, and resilience.
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.
Stanford’s dining and residences have been celebrated for innovation in sustainability.
Ideas to responsibly reduce waste at your next event.