Eating Our Way to a Net-Zero Campus 

November 22, 2023 | 12:00 - 1:30 pm EST
Online

Cafeteria, Culinary, Community: How to Lower Your Campus Food Footprint!

Join ImpAct-Climate project participants Conestoga College and Durham College and the Forward Food* team to learn how campus food choices and agricultural curriculum impacts Greenhouse Gas (GHG) emissions and how different choices make a significant impact on lowering your carbon footprint while lowering costs and contributing to the Sustainable Development Goals (SDGs).

*Forward Food has partnered with many CICan member institutions over the past 5 years to offer culinary training to chef instructors.

In this interactive workshop, you will learn about the Scope 3 GHG emissions generated by campus food sources and agricultural programs. You’ll hear about alternative practices that reduce your campus GHGs and educate students, staff, and faculty about how they can reduce their own carbon footprint even when they’re not on campus.

PLUS! Conestoga and Durham College will share the best practices they’ve used, so far, to bring campus food closer to net-zero.

Speakers

Makayla Dewit

Specialist, Forward Food | HSI/Canada

Dan McCowan

Executive Chef | Bloom Restaurant - Conestoga College

Kelly O'Brien

Associate Dean, Faculty of Hospitality & Horticultural Science | Durham College

Additional Information

Organizer

Colleges & Institutes Canada
Visit Website | Email

Contact Info

For program information
Sandra Iseman
siseman@collegesinstitutes.ca
For registration information
ImpAct-Climate Project
impact@collegesinstitutes.ca

CICan's Duty of Care

As we begin holding events in person, the health and safety of all attendees remains our priority. Learn more about the extra steps in place to protect everyone attending our events in-person.