University of Vermont

Seminar: The Climate Impacts of Campus Food

Chris Gassman on reducing our carbon "foodprint"

The Spring 2014 Campus Food and Energy Seminar is examining the connections between food and energy systems, with a focus on the institutional level. In this second seminar Chris Gassman will address the climate impact of institutional food services, and how we can help reduce our carbon "foodprint." The seminar will take place on Monday, March 17, 3:30-4:45 p.m. in the Frank Livak Ballroom in the Davis Center at UVM. The event is free and open to the public.

With an average of 15-20 Calories input for every Calorie of food utilized, we know our food system is extremely energy intensive. What does this mean for the climate? What are the climate impacts of university food systems, and what can we do to reduce them?

Chris Gassman will explore the complexities and importance of measuring our carbon footprint so we can reduce the climate impacts of institutional food service. As an Environmental Defense Fund Climate Corps Fellow, he contributed to the development of Compass Group's Carbon Foodprint Toolkit.  In this installment of the Seminar Series, Chris will discuss how such a tracking system can support climate planning for institutional food service. Chris will provide an overview of this tool, followed by Q&A and discussion with the audience.

This seminar is the second in the Spring 2014 Campus Food and Energy Seminar Series, sponsored by the UVM Food Systems Initiative and the UVM Clean Energy Fund.