Study Finds Animal Product Reduction in Schools Decreases Carbon Footprint & Saves Money
Oakland CA Unified School District partnered up with Friends of the Earth (FOE) to conduct a case study that used “life-cycle assessment data to show how meat and cheese reduction in school food is an effective strategy for both mitigating climate change and serving affordable, healthy meals.”
According to Common Dreams, the study, titled Shrinking the Carbon and Water Footprint of School Food: A Recipe for Combatting Climate Change, showed how just a 30 percent reduction in “meat, poultry and cheese purchases over two years shrank the school district’s carbon footprint by 14 percent,” and more specifically found that the district “saved 42 million gallons of water annually, and captured $42,000 in cost savings.” Jennifer LeBarre, the executive director of nutrition services for Oakland Unified School District, stated:
“This is a landmark moment for school food. We were so excited to see how the data showed that we could reduce our carbon and water footprint by serving healthy, delicious food — like the vegetarian tostadas with fresh made in-house salsa, that kids absolutely love — all while saving money.”
Deputy director of food and technology at Friends of the Earth, Kari Hamerschlag, added that they hope the report “inspires more public institutions to serve less and better meat and more plant-based foods as a cost effective way to achieve both environmental and public health goals.” To read the full report, visit this link.
Photo Credit: www.publicadvocates.org