While we must all eat, there is great variation in the emissions impacts of the foods we choose to eat. Would the introduction of a climate-impact food label and communication tool help patrons make more sustainable food choices?
SDG 3 - Good Health and Well-Being
Too often, important decisions are made based almost entirely on very narrow economic factors: upfront costs, operational costs, payback periods, etc. and do not take into consideration other implications like health. What communication tools can the University of Waterloo use to highlight the health-based benefits of sustainable practices on campus?
Food services currently uses natural gas for much of its cooking. With natural gas being the single largest source of energy emissions, is there a way to transition to electrified alternatives?
How do we reach the broader community about sustainability initiatives on campus? What kind of communication tools can we use? What are some important topics to share to others?