CAP 2030 Targets and Actions: Food Systems

UBC campus food systems is the second highest category in extended impact emissions after commuting. From a global perspective, food systems are an enormous driver of climate change and contribute between 21 - 50% of global GHG emissions.

Food on a plate

Target

By 2030, achieve a 50% GHG emission reduction of food systems.

Rationale

UBC campus food systems is the second highest category in extended impact emissions after commuting. From a global perspective, food systems are an enormous driver of climate change and contribute between 21 - 50% of global GHG emissions. 

UBC is well positioned to lead an integrated approach in creating a just and resilient campus-wide food system – access to sustainable, safe, affordable, healthy foods increases mental health, physical health, and sense of wellbeing benefits. Through partnerships with communities both on and off campus, a Climate-Friendly Food System at UBC will use science-based targets to reduce food system-related GHG emissions. The creation of a campus-wide food system strategy will address all components of UBC’s food system, including food production, procurement, provision, consumption to waste and recovery.

    • Develop campus-wide Climate-Friendly Food System (CFFS) definition, mandatory CFFS labelling, and a toolkit to increase sustainable dietary choices and habits.
    • Develop and implement mandatory campus-wide Climate-Friendly Food System Procurement Guidelines applicable to all food providers. Develop a Food Waste Reduction and Recovery Strategy (including food-related waste).
    • Amend the UBC Supplier Code of Conduct to reflect UBC’s climate commitments.
    • Develop a Food System Resilience and Climate Action Strategy that holistically advances climate-friendly foods at UBC including climate mitigation and adaptation.
    • Leverage and expand established interdisciplinary research initiatives, student and faculty-led research to advance climate-friendly food systems, spanning climate mitigation and adaptation.  
    • Enhance the measurement and reporting of the campus food system’s environmental footprint, and coordinate with other food sustainability tracking priorities.

    Featured Project

    The Climate-Friendly Food System Action Team has been piloting a food labeling program to help consumers make climate-friendly good choices. 

    Learn more about the the Climate Friendly Food  Label program. 

    Take Action Now

    To accelerate climate-friendly changes to our food system, critical action on a collective and individual scale is needed to: (1) reduce food greenhouse gas emissions, and (2) promote resilient and regenerative food systems. Learn what you can do to support this shift at UBC and beyond, and find the resources to help.

    Support Climate Friendly Food Systems