Student Workshop Spurs Columbia Dining to Sign NYC Plant-Powered Challenge

The capstone project titled “Spicing up John Jay Dining Hall: Reducing Scope 3 Emissions” focused on measuring and reducing emissions from food procurement and studying the eating habits of meal plan holders to encourage plant-based eating. The group discovered that purchasing ruminant meat causes disproportionately high carbon emissions compared to plant-based foods. As a result of their recommendations, Columbia Dining became the first signatory to the Plant-Powered Carbon Challenge, committing to a 25% reduction in food-based carbon emissions by 2030. The capstone group’s research, interviews, and recommendations are helping to influence Columbia Dining’s operations, menu planning, event strategy, and communications approach. This project demonstrates the university’s commitment to engaging students in real-world sustainability challenges and its operational dedication to sustainability.