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