The Food Literacy Project is a tagging mechanism to track the water, carbon, and nitrogen footprints of foods used in campus dining halls. The program also identifies food items originating from local sources.

Implementing this objective will promote intentional decision-making in support of sustainable food choices. Generally, sustainable diets tend to have lower energy and water inputs and use fewer resources than their counterparts. Additionally (as stated in Objective #5.6), using local food can decrease the carbon emissions associated with transportation and promote local economies by supporting small farmers.

Information obtained from the Food Literacy Project can be leveraged into suggestions for “green” meals and diets. We also hope to integrate opportunities for collaboration with the Sustainable Student Farm.

With this objective, the university can promote environmentally conscious diets benefitting our students and the environment. Promoting intimate knowledge of and identification with our food sources will increase the sustainable choices made in the dining halls and beyond.