In the latest video of the Climate Lab series, Ben Houlton talks about what's on your dinner plate. "If you take a steak and ask the question 'What's been put into making that appear on my plate?', you can trace it back all the way to the fertilizer that's used to grow the food and then the grains which are used to feed the animals." Nearly every step that goes into food production has some impact on global warming, and it adds up: agriculture and land use are responsible for nearly a quarter of all global greenhouse gas emissions.
When it comes to sustainability UCSB's efforts are coming up green, and getting important attention - again. International rankings, LEED Platinum certifications, and recognition for leadership in various aspects of sustainability are among the latest accolades the university has earned.
Two UCSF staff members' efforts to increase the sustainability of their departments were recognized with a Sustainability Award. Liana Crosby and Sylvia DeCourcey have consistently built awareness of UCSF sustainability efforts, shared sustainability information, and been proactive in greening their respective offices.
Six labs, 60 fish pumps, $1,500, and some ingenuity and 1.5 million gallons of water are now being saved annually thanks to UC Berkeley's Green Labs program.
An electric shuttle service that operates regularly between Sacramento and UC Davis could be a future stop on the city's quest to use more zero-emission technologies, if Mayor Darrell Steinberg's wish list is granted.
