Quantifying the emissions impact of NAU’s campus grown farm to table initiative
Project Summary:
Led by a graduate researcher in the Climate Science & Solutions program, this collaborative project quantifies the emissions impact of a campus-grown farm-to-table initiative. By partnering with the School of Hotel and Restaurant Management and the Department of Biological Sciences, the team is revitalizing the Shand Garden and Instructional Greenhouse to supply fresh produce directly to the 1899 teaching restaurant’s menu. This initiative actively measures the greenhouse gas emissions saved by replacing business-as-usual food procurement with hyper-local harvesting, thereby drastically reducing transportation, refrigeration, and packaging waste. Beyond calculating precise emissions reductions using Greenhouse Gas Protocol standards, the project fosters hands-on student engagement in sustainable agriculture and yield-appropriate menu planning. Ultimately, this research provides the university with a data-driven, scalable model to strategically lower supply chain emissions across campus dining operations.
Project Lead:
Kerry Spence
Project Advisor:
Lorena Caballero
Date:
4/4/2025
Funding Amount:
$5,040.00
Department:
Biological Sciences