Food: UC San Diego's Carbon Footprint
- Author(s): Pilkington, Kayla;
- Monnet, Marc;
- Rodriguez, Sara;
- Brown, Elizabeth
- et al.
Roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tons — gets lost or wasted. This issue is especially relevant on college campuses, which often house multiple dining halls, restaurants, and markets where food waste can occur. In order to effectively address this issue on the UCSD campus, mitigation strategies must align with the six clusters outlined in the “Bending the Curve” report: Science, Technology, Governance, Social Transformation, Market- and Regulations - Based Solutions, and Ecosystem Restoration. Therefore the objective of this report is to address the issue of food waste at UCSD based on these clusters. Each section in this report tackles the issue of food waste from a different perspective, and proposes plans for action to reduce food waste and carbon emission at UCSD.