Schools introduce carbon labeling to reduce emissions from dining halls

Read the full story at Environment + Energy Leader.

This fall, over 300 colleges and universities will introduce carbon labeling to their dining halls, indicating which recipes have lower relative social and environmental impacts based on eight factors such as GHG emissions, water usage, land use, soil biodiversity, and labor conditions. Chartwells, in partnership with HowGood, will introduce this labeling at campuses across the country.

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