A press release from Johns Hopkins University reminded me of the important work being done to quantify and reduce GHG emissions from dining services programs. The report was based on research done at four hospitals in the San Francisco Bay region, yet the results indicate there is applicability to campus settings as well. Focusing on reducing the amount and type of meat served, the report found that the pilot program saved both money and reduced emissions. See the full report here: Balanced Menus: A Pilot Evaluation of Implementation in Four San Francisco Bay Area Hospitals. 

Of even more direct relevance to institutions is Clean Air-Cool Planets “CHarting Emissions from Food Services” (CHEFS) initiative that is currently being piloted by 13 different campuses. Johns Hopkins University also played an important role in the development of the CHEFS initiative helping to provide the foundational research upon which the program is based.
Campuses interested in the CHEFS program can register here  to receive updates on the program and get a head start on data collection when the tool is released later this summer.