Sustainable operational management: food
Food production is one of the main contributors to CO2 emissions and other environmental impacts worldwide, such as deforestation and acidification. Food is responsible for only a modest part of the UvA’s CO2 footprint, but accounts for 35% of the environmental impact of an average Dutch person’s lifestyle. We therefore aim to reduce the CO2 impact of the food sold on campus. In addition, we want to offer food that is responsibly produced. This means that we not only look at the climate impact of food, but also aim to avoid other negative effects, such as deforestation, exploitation and overfishing.
Food aligned with our knowledge of our planet’s limits
To reduce the carbon footprint of food, as well as its additional environmental impact, we will need to reduce the consumption of animal products.
Responsibly produced food
Our campus is our home and we want to offer food we fully support. This applies to both banqueting services and food sold on campus. This means that we want to avoid undesirable effects, such as deforestation, overfishing and exploitation.