Posts by Second Nature

Students Advocating for Healthier Food and Farms

by Josh Viertel, President, Slow Food USA® (This article appears in the April, 2010 issue of The ACUPCC Implementer) We are what we eat. Human beings are made of food. Yet we rarely stop to appreciate where our food comes from, how it was grown or why we’re putting it into our bodies. And if […]

University of Louisville Sources Food Locally – Reaching 24% in 2009

by Mitchell H. Payne, Associate Vice President for Business Affairs, University of Louisville (This article appears in the April, 2010 issue of The ACUPCC Implementer) The University of Louisville has successfully launched several local food related initiatives that have helped the university to achieve two of its strategic goals: increasing sustainable practices on campus and […]

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Getting Ready for Charting Emissions from Food Services (CHEFS)

by Jennifer Andrews, Director of Program Planning and Coordination, Clean Air-Cool Planet® (This article appears in the April, 2010 issue of The ACUPCC Implementer) You want to reduce the carbon footprint of campus dining—but first you need to have a better understanding of what that impact is, and what is driving it.  What’s worse: the […]

Challenges and Options for Food Waste Reduction

by Bonny Bentzin, Director – University Sustainability Practices, Global Institute of Sustainability, Arizona State University (This article appears in the April, 2010 issue of The ACUPCC Implementer) In today’s sustainability conscious world, there has been much discussion about food waste reduction options.  At Arizona State University (ASU), in conjunction with our Carbon Neutrality goal, we […]

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Carbon Insetting

by Georges Dyer, Senior Fellow, Second Nature Over the past 20 years as nations, communities, businesses, schools, non-profits, and individuals have searched for innovative and effective ways to reduce greenhouse gas emissions – in attempts to minimize the negative impacts of climate disruptions – one of the most controversial methods to emerge has been carbon […]

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