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.
Angela Trinh has made Stanford’s Fueling Station for athletes more sustainable through initiatives like reusable travel bags, refillable drink dispensers, and food donations.
Stanford brought together over 160 leading experts to discuss climate-focused innovation and environmental justice in the food sector.
R&DE Stanford Food Institute is advancing diversity, equity, and inclusion by supporting Black farmers through direct purchasing and co-producing toolkits.
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.
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.
The inaugural R&DE Stanford Food Institute Research Symposium showcased innovative food systems research from over 73 researchers and fostered collaboration.
Sustainable Stanford is reimagining the My Cardinal Green sustainability outreach incentive platform.
Earth Month 2023 was celebrated with many events, community gatherings, and educational opportunities for a more sustainable future.
Earth Week has been celebrated at Stanford over the past decade in ways that bring together the campus community to envision a more sustainable future.