Our project explores strategies to enhance sustainable dining practices at SUNY Potsdam, focusing on initiatives such as Meatless Mondays, improved food labeling, food recovery, and on-campus food sourcing. These efforts aim to reduce the environmental impact of dining services by lowering greenhouse gas emissions, minimizing food waste, and promoting plant-based diets. Current practices at SUNY Potsdam received a 1.5/2.0 score in the 2020 AASHE STARS report, indicating room for improvement. In our project, we suggest clearer signage, educational outreach, and locally grown produce from the WISER Center’s greenhouse. Reintroducing on-campus food production and implementing a food recovery system can reduce waste and address local food insecurity. The changes we propose would help create a stronger connection between students and their food, support environmental education, and align campus dining with global sustainability goals, such as the United Nations’ Sustainable Development Goal 13: Climate Action.
Social Sciences
ENVR 120 Enhancing Sustainable Dining at SUNY Potsdam (2025)
Student(s): Garrett O’Hara, Maeve Fesmire, Jesse Schwartz, Taylor Wells
Project Mentor(s): Katherine Cleary
