Climate-Friendly Dining at the University of Washington

In collaboration with the UW Sustainability Office and UW Housing & Food Services, capstone students we tasked with evaluating ways for the UW to support their commitment to the World Resources Institute’s Coolfood Pledge, an initiative to reduce 25% of food-related greenhouse gas (GHG) emissions by 2030. Groups conducted a comprehensive audit of physical and digital menus from UW and other educational institutions, proposing a menu redesign that featured plant-based defaults, revised language, and standardized icons to help shift consumer choice toward more climate-friendly options. Students also reviewed behavioral science literature and benchmarked peer universities to synthesize a list of 10 evidence-based menu strategies to help guide consumers toward climate-friendly dining choices, as well as developing a Cultural Relevance Menu Report and visual tools to help promote lower-GHG food choices and cultural inclusion.

Community Partners: Mark Whiteley, UW Housing & Food Services; Lauren Schultz, UW Sustainability Office

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Project Type(s): Undergraduate Capstone

Author(s): MENU ASSESSMENT: Teresa Hoang, Ivy Ma, Rosa Nguyen, Sophia Pilot, Yoojin Shin // EVIDENCE-BASED MENU STRATEGY: Cora Cashmere, Gavin Guerrero, Leeah Kim, Anden Mason, Katherine Sun, Aaron Zheng // CLIMATE-FRIENDLY CULTURAL RELEVANCE: Johnny Cao, Arika Chinn, Julia Chin, Lana Ho, Drew Suarez, Enjie Zu

Program(s): Food Systems Major

Year: 2026

Adviser(s):

• Yona Sipos