Foods that originate directly from the earth – fruits, vegetables, nuts, legumes, seeds, whole grains, plant-based oils, herbs, and spices – have a lower carbon footprint than animal-based foods. Thinking produce first every time you visit the dining hall is a great guideline for your long-term health and that of the planet, as well as for your mental and physical performance.
The production of red meat, particularly beef and lamb, has a heavy environmental impact. An occasional and modest serving of red meat a few times a week versus everyday or every meal can make a significant difference.
It’s important for your health to eat the recommended one or two servings of fish and seafood per week, but a long-standing focus on just a few species has depleted our oceans of the most popular types. Stanford Dining helps you enjoy sustainably caught and raised seafood. You’ll find delicious options featuring Seafood Watch-approved choices that avoid overfishing and are lower on the food chain.
Project Drawdown ranks reducing food waste (and plant-rich diets) in the top 10 ways to mitigate impacts of global warming. Food waste is a major source of greenhouse gas emissions. Taking only what you can reasonably eat is one of the most powerful steps you can take to help tackle climate change and contribute to the university’s long-standing waste initiatives.
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.
Laura Segura Gonzalez, a second-year design student, is leading jean upcycling workshops to combat fast fashion waste, empowering students to transform old jeans into something new.
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.