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Making the Shift to Climate-Friendly Food Service
October 17 @ 3:00 pm - 4:20 pm EDTFree
The webinar will provide information covering broad menu-based strategies to reduce the carbon footprint of dining service. Friends of the Earth’s Food & Agriculture program consultant will introduce the topic and review the most carbon-intensive foods; University of Massachusetts Dining will share what they have accomplished and how they were successful. The University of New Hampshire will describe the importance of data tracking and introduce their Sustainability Indicator Management & Analysis Platform (SIMAP) tool. Time for Q & A will follow.
Julian Kraus-Polk, Food & Agriculture Consultant, Friends of the Earth
Julian Kraus-Polk is a consultant for Friends of the Earth’s Food & Agriculture Program. He is the co-author of multiple reports on climate-friendly foodservice which assess the carbon, water and cost savings from strategic food shifts. He also facilitates an international metrics working group, which builds consensus and shares life-cycle assessment data for application in food-related carbon footprinting.
Allison Leach, PhD Candidate, Natural Resources & Earth Systems Science, The Sustainability Institute of the University of New Hampshire
Allison Leach is a PhD Candidate in Natural Resources & Earth Systems Science at the The Sustainability Institute of the University of New Hampshire. She is one of the leads on their new Sustainability Indicator Management & Analysis Platform (SIMAP) tool.
Garett DiStefano, Director Residential Dining and Sustainability, UMass – Amherst
Garett DiStefano is the Director of Residential Dining and Sustainability for the award-winning UMass Amherst Dining. He is passionate about the program success and unwavering in his commitment to UMass Dining’s mission: healthful, sustainable, delicious world cuisine and to build a community around food.