Project Manager, Carbon Foodprint, Compass Group North America
With an average of 15-20 Calories input for every Calorie of food utilized, we know our food system is extremely energy intensive. What does this mean for the climate? What are the climate impacts of university food systems, and what can we do to reduce them? Chris Gassman will explore the complexities and importance of measuring our carbon footprint so we can reduce the climate impacts of institutional food service. As an Environmental Defense Fund Climate Corps Fellow, he contributed to the development of Compass Group’s Carbon Foodprint Toolkit. In this installment of the Seminar Series, Chris will discuss how such a tracking system can support climate planning for institutional food service.