In this episode of the Sustainability Series, Diego continues the conversation about carbon footprints by considering how food systems, such as seafood producers and UCSC Dining Halls, will continue to advance sustainable meals.
Links:
Sustainable Seafood: https://news.ucsc.edu/2021/04/tuna-carbon-footprint.html
Green Purchasing: https://financial.ucsc.edu/Pages/Purchasing_GreenPurchasing.aspx#greenWashing
Instagram:
@ucscdining
@ucsczerowaste
@ucsc.dsas
Music by HoobeZa
Link - https://youtu.be/L_T0zQbfeWA
