In 2019, the University of Pittsburgh was among the first signatories — and one of the first universities worldwide — to join in the Coolfood Pledge, a global initiative led by the World Resources Institute (WRI) to cut food-related greenhouse gas emissions by 25% by 2030.
The Coolfood Pledge is a global initiative for organizations (health care, manufacturing, food, and universities) to commit to a target of reducing food-related greenhouse gas emissions while serving delicious, climate-friendly meals. More than 90 organizations serving a combined 2.8 billion meals are committed to the goal aligned with the Paris Agreement.
For calendar year 2024, Pitt’s food-related GHG emissions “per plate” (i.e., per 1,000 kcal) were down 34.76% from our 2017 baseline, performing better in GHG emissions per plate than both the average North American diet and other higher education Coolfood Pledge members.
Pitt has increased the amount of plant-based foods served, including plant-based milk substitutes, fruits & vegetables, and plant-based proteins, aligning with national dietary trends and food preferences. The renovation of The Eatery supported this effort through modifications to the dining environment that make choosing delicious sustainable meals even easier for diners.
What we eat, and how that food is produced, doesn’t just affect our health but also the environment. Food production is responsible for a quarter of the world’s greenhouse gas emissions.
The type of food you eat varies in impact as shown below. Ruminant livestock – like cattle – for example, produce methane through an enteric fermentation process. This methane has 28 times greater global warming potential than carbon dioxide. Beef is more resource-intensive to produce than most other kinds of meat. Animal feed requires land to grow, which has a carbon cost associated with it. Likewise, pastureland is often created by cutting down trees, which release carbon dioxide stored in forests and eliminates the ability for that land to continue removing carbon from the atmosphere.
What Can You Do to Reduce Your Food Emissions?
Reducing meat and dairy consumption, particularly beef and lamb, has a massive and underestimated impact on the climate. While shifting to organic food, buying local and reducing processed foods all have benefits, these changes pale in comparison to dietary shifts that move away from animal proteins. Full veganism can save nearly 1 ton of CO2 annually, about a sixth of the average global citizen's total emissions. But even reducing meat intake captures 40% of that impact.
Food waste is responsible for 6% of all global greenhouse gas emissions. You can help reduce food waste several ways including meal planning, improving your food storage, freezing & preserving food before it goes bad, and shopping with grocery list. Learn more ways to reduce your food waste at savethefood.com
If you do need to throw out food, composting it can reduce the amount of methane and carbon dioxide released by the decomposing organic waste and can support healthy and stable soils, improve local biodiversity, and improve air and water quality.
Visit a nearby farmer’s market to support your local businesses and help reduce emissions. However, transportation of food accounts for less than 10% of food emissions so to significantly reduce your emissions focus on what you eat and how you eat.
