How can we reduce the environmental impact of food? UBC is researching how zero-waste dining and eco-friendly food choices can make a difference, using its campuses as “living labs”. The goal is to reduce greenhouse gas emissions from food.

John Madden, Director of Sustainability and Engineering at UBC, explains that UBC has set a target to achieve a 50 per cent reduction in food systems emissions by 2030. Others can learn from these green food initiatives to reduce the carbon footprint of food in their own communities.

Watch this video to learn how we can reduce greenhouse gas emissions from food.

If you'd like to learn more about what you can do to reduce your environmental food impact, visit: https://beyond.ubc.ca

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Video credit: UBC Studios