Wendy Lang, 2013, Chemical and Biological Engineering
As the Sustainability Intern for Princeton University Dining Services, one of my main projects included updating and analyzing Dining Services’ Food Metric, a review and categorization of the University’s sustainable food purchases during the 2010-2011 academic year. This data was used to track and evaluate progress made in purchasing and serving local, organic, fair trade, humane, and socially just food on campus as well as update Dining Services’ sustainability webpage. In addition to assessing sustainable purchases, I was responsible for further developing and implementing Dining Services’ Carbon Footprint Project. Using Food Metric and menu databases along with other resources, I was able to compile carbon emissions data for individual menu items available at different campus serveries. As part of the initiative to promote dining sustainability and help guide campus diners to make more informed choices, this carbon emissions project has taken form as a new addition to Dining Services’ smart phone app and webpage.