1. Measuring Institutional Carbon Foodprints Leana Houser Johns Hopkins University

2. Why food? PEW Center on Global Climate Change 2006: 1/3 anthropogenic warming associated with greenhouse gases is from worldwide agriculture and land use change

3. IPCC 2007: “global increases in carbon dioxide (CO 2 ) concentration are due primarily to fossil fuel use and land use change, while those of methane (CH4) and nitrous oxide (N 2 O) are primarily due to agriculture.” Why food?

4. UNFAO “Livestock’s Long Shadow” 2006: 18% world anthropogenic greenhouse gas emissions Methane and Nitrous Oxide Beef and Dairy = 46%

5. Agriculture Processing, packaging Transport and delivery Preparation Waste What is the food system? CO 2, CH 4 and N 2 O CO 2 CH 4 CO 2

6. Agriculture Processing, packaging Transport and delivery Preparation Waste What should we measure? Already captured in existing tools Farm to Door

7. What did we do? CA-CP and CLF Collaboration Literature Review www.jhsph.edu/clf

8. Results Tools for quantifying institutional GHG emissions

9. A New Tool Recommendations for CA-CP’s Foodprint tool: Include a “Food Pantry” Allow for user generated entries Impacts reported in GHG and other environmental impacts

10. A New Tool Impacts CO21,309 kg CH43,099 kg NO21,558 kg eCO22,450 MT Air Pollution1,403 lbs Water Pollution3,800 gal ItemQuantityUnit Beef10lbs. Eggs3doz Milk5gal Tomatoes10lbs. Flour500oz. French Baguette Recipe InputsCooking Procedures Delivery ItemQuantityUnitFuelTemperatureTime Bread Flour1000grams Gas475 F20 mins5 miles Water600grams Salt20grams Yeast25grams

11. Institutional Changes Develop lower GHG food purchasing policies Purchase seasonal and regional produce Eliminate air freighted items Menu development Substitute beef and dairy with lower foodprint items Reduce serving sizes of beef and dairy Be creative with vegetarian recipes & offer more Audit kitchens Energy efficient appliances Efficient cooking procedures

12. Individual Behavior Change Source: Bon Appétit Management Company. (2008). Low Carbon Diet Calculator http://www.eatlowcarbon.org/

13. Individual Behavior Change

15. Questions? Contact me! Leana Houser Johns Hopkins University 410-516-4002 lhouser@jhu.edu