Winter 2023 Campus Dining Today - 28

to February 2023 and detailed the
climate impact. Over that period,
more than a third of RIT's assessed
greenhouse gas emissions from food
purchases came from beef. Beef,
pork, chicken, and turkey combined
accounted for 57 percent of assessed
emissions, but just 28 percent of
purchases by weight. Plant-based
products accounted for 60 percent
of weight, but only 13 percent of
assessed emissions.
Left: Chocolate avocado pudding was prepared during a training
session at RIT to incorporate more plant-based foods into menus.
Top right: Herlan Manurung, center, RIT's corporate executive chef
and associate director of RIT Dining, experiments with recipes
created with plant-based ingredients in an attempt to offer more
options in dining halls to help reduce the university's carbon
footprint and to improve student health. Bottom right: Chorizo
tofu enchiladas were prepared during a training session at RIT to
incorporate more plant-based foods into menus. (Photos by Carlos
Ortiz/RIT Dining)
The report concludes that RIT has
an opportunity to reduce its carbon
footprint by more than 1,400 metric
tons each 1.5 years, or 470 metric
tons per semester, by transitioning to
a more plant-forward dining service.
A goal of reducing greenhouse gas
emissions from animal products by
50 percent could save 660 to 850
metric tons annually, potentially
saving over $53,000 in annual
renewable energy costs.
" Having more plant-based food
not only benefits the people and
the planet, it improves the lives of
animals as well, " Nang said. §
28
CAMPUS DINING TODAY | NOURISHING A GREENER FUTURE
" Having more plant-based
food not only benefits the
people and the planet,
it improves the lives of
animals as well. "
- Dorrie Nang, Humane Society food
service innovation specialist

Winter 2023 Campus Dining Today

Table of Contents for the Digital Edition of Winter 2023 Campus Dining Today

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