Food and Dining
Vanderbilt outlines major plans to reduce environmental footprint
Apr. 22, 2019—University will power its campus entirely through renewable energy and commits to carbon neutrality by 2050 Vanderbilt University today unveiled a comprehensive long-term strategy to significantly reduce its environmental footprint in part by powering its campus entirely through renewable energy, putting the university on track to be carbon neutral by 2050. Chancellor Nicholas S. Zeppos (Daniel Dubois/Vanderbilt)...
Impossible Burger has 89% smaller carbon footprint than beef
Mar. 29, 2019—Vanderbilt Campus Dining added the Impossible Burger to its menu fall of 2018. Doing so provided a vegetarian alternative to the hamburger and reduced the overall carbon foot print of the school, which is in alignment with our commitment to the Menus of Change University Resource Collaborative Initiative. A new study has found that the...
Carbon labeling can reduce greenhouse gases even if it doesn’t change consumer behavior
Jan. 2, 2019—by Liz Entman Dec. 19, 2018, 4:20 PM In a new commentary piece published Dec. 18 in Nature Climate Change, Michael Vandenbergh, David Daniels Allen Distinguished Professor of Law and director of the Climate Change Research Network, examines how carbon labeling can help reduce greenhouse gas (GHG) emissions in a variety of ways. The article, “From Myths to Action,”...
Holiday Greening Tips
Dec. 7, 2018—Want to reduce your impact this holiday season? Here are a few tips from SustainVU’s Holiday Greening Guide to make your holiday a little greener this year. Office/Residence Hall/Home Energy Use Vanderbilt students, faculty and staff who are going to be away from their residence halls, offices, classrooms or homes over the holidays should remember to shut...
Chancellor’s Charter explores sustainability across Nashville
Sep. 20, 2018—Read the MyVU story here. Faculty, staff and students joined Chancellor Nicholas S. Zeppos last week on a Chancellor’s Charter tour to explore sustainability, a fundamental FutureVU guiding principle and initiative. (Anne Rayner/Vanderbilt University) Designed to focus on community engagement and lifelong education, the Chancellor’s Charter tours take place throughout the year and examine significant values, themes and topics...
Vanderbilt Campus Dining boosts healthy options, sustainability
Aug. 9, 2018—More plant-based dining choices—like the “Impossible Burger” and “Cauliflower Steak”—and sustainable packaging are improvements that Vanderbilt Campus Dining customers can look forward to in the new school year. “Accelerating our goal to become a zero-waste environment while expanding our healthy food options are changes that we are excited about,” said David ter Kuile, executive director of...
Campus Dining wins 2018 Basketball “Greenest Group on Campus” award
Mar. 22, 2018—Vanderbilt Campus Dining has been named winner of the 2018 Vanderbilt Basketball Sustainability Competition. They celebrated their title of “Greenest Group on Campus” at the Vanderbilt vs. Missouri February 27 game with a hospitality event and twenty tickets to the game, as well as in-game videoboard recognition. The sustainability competition, presented by Waste Management, Inc.,...
Redesigned sustainability report expands focus to include holistic environmental efforts
Mar. 15, 2018—Vanderbilt displays a new emissions baseline in a redesigned version of its annual sustainability report that outlines the university’s environmental impact in 2016. The university’s GHG emissions come from three evenly split sources. Natural gas for the on-campus power plant and individual buildings represents 31 percent; 33 percent is power purchased from Nashville Electric Service;...
Vanderbilt Campus Dining focuses on sustainability
Jan. 11, 2018—On Jan. 3 and 4, Vanderbilt Campus Dining hosted a Forward Food training conducted by the Humane Society. (Vanderbilt University) As a leader in sustainability and a member of the Menus of Change collaborative, Vanderbilt Campus Dining has implemented several initiatives that will lessen the university’s environmental impact and enhance its overall dining program. Menus of Change/Forward...
Vanderbilt Accepted into Menus of Change University Research Collaborative
Nov. 1, 2017—Vanderbilt was recently awarded membership in the Menus of Change University Research Collaborative (MCURC). Co-founded and jointly led by Stanford University and The Culinary Institute of America (CIA), the Menus of Change University Research Collaborative is a working group of leading scholars, foodservice business leaders, and executive chefs from invited colleges and universities who are...