Marcus Theus ’12
Ecology and Evolutionary Biology
Á La Carbon: Sustainable Dining at Princeton University
As the Sustainability Intern for Princeton Dining Services, I worked with the purchasing department to update the database of the university’s total sustainable food purchases for the 2009-2010 school year—including purchases in the categories of local, organic, fair trade, humane, socially just, and conventional. We then used this data to update the university’s sustainable dining website. In addition, I worked with two other students to develop an IPhone application which will allow students to calculate and track the carbon dioxide equivalence (CO2e) emission of their food choices in residential and retail dining areas. For this project, I researched information about the methods for calculation of CO2e emissions in all stages of food production and learned about the negative impact on the environment of the various greenhouse gas (GHG) emissions released at each stage of food production. When finalized, the application will include additional features such as a university map with the GPS locations and hours of operations for the various residential and retail dining facilities, locations of the snack and beverage vending machines around campus, and the ability to display coupons and promotions (paper-free) which will be redeemable in select University dining locations.
Dining Services, Princeton University