Monday, April 15, 2013

Earth Week

If you eat at any on campus dining hall today, you will probably notice many blue Earth Week signs posted at various stations. The signs all feature the meatless option that is offered today at that station and facts about the environmental benefits of eating vegetarian.

In case you missed some of the signs, we're going to refresh you on what the environmental benefits are and why you'll be doing a lot of good for the planet by skipping meat!.


Going vegetarian one day per week will save 84,000 gallons of water in a year!

The meat industry generates nearly one-fifth of the man-made greenhouse gas emissions that are accelerating climate change worldwide.



If everyone went vegetarian just for one day, the U.S. would save:
70 million gallons of gas -- enough to fuel all the cars of Canada and Mexico combined with plenty to spare .



Greenhouse gas emissions equivalent to 1.2 million tons of CO2, as much as produced by all of France.



Going MEATLESS one day per week you can reduce your carbon footprint by over 8 pounds per day!
-Save a half a gallon of gasoline per day
-Reduce your saturated fat intake by 15%
-Reduce your risk of heart disease by 19%


Check out our other events happening during the rest of the week! 


Tuesday, April 16th: Locavore Day
-We will be tabling in the Pub, highlighting a local product served in the Food Court

Wednesday, April 17th
-We will be tabling at Towers Dining Hall for icommit- asking students to take a picture and commit to something sustainable

-Also, from 4:30-7 will be a culinary competition at Terrace Dining Hall! 

Thursday, April 18th
-We will be tabling at Terrace Dining Hall for icommit- asking students to take a picture and commit to something sustainable

Friday, April 19th
-We will be tabling at Campus Center Dining Hall for icommit- asking students to take a picture and commit to something sustainable.

Monday, April 22nd: EARTH WEEK CELEBRATION AT THE FOOD LAB!
-From 2:30-4 Students will be welcome to come to Terrace Dining Hall to watch a cooking demonstration at the Food Lab. This demo will highlight healthy, local and sustainable eating. The demo will be run by featured guests Executive Chef Jeremiah Molina, Nutrition Specialist Julia Lapp, and Sustainability Coordinator Stephanie Piech. Free samples will be provided!



Sources:
MeatlessMonday.com

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