ABSTRACT
In this cross-sectional study, we aimed to use carbon emission calculations from two dining halls on a midsized university campus in the Midwestern US to inform a behavioral and an environmental intervention, both aimed at promoting sustainable eating. The carbon calculations determined that meat products had the highest average emissions per pound of product, whereas plant-based foods had significantly lower emissions. Based on the carbon emissions of foods served in the dining halls, we developed a behavioral and environmental intervention to promote sustainable eating through the consumption of plant-based food.
Acknowledgments
We would like to thank the University Dining Services for their support of this project.
Disclosure Statement
No potential conflict of interest was reported by the author(s).