The 2014 Sustainable Food Systems Team (SFS) measured food waste in on-campus eateries and educated the UCLA campus about the many linkages between food, waste, water, and climate change. The team worked to revolutionize mentalities held about food and inspire a conscious behavior of sustainable practices through their educational outreach about their finds. Their goal was for students to know about the water it takes to produce each slice of bread and boiled egg they throw away, about the fossil fuels combusted to level the fields of their organic spring lettuce they’re having second thoughts about.
Stakeholder: Aliana Lungo-Shapiro
Leaders: Maddy Routon, Joseph Martinus Sanchez
Members: Hannah Doan, Katie Pastor, Gabrielle Ruxin, Alice Wong