Emissions Reductions

By reducing emissions, the Department of Nutrition and Food Services is advancing the health of the planet as well as the health of the population it serves.

Energy Efficiency: Cookline Project

UCSF Health partnered with consultants at Frontier Energy's Food Service Technology Center to conduct a 2017 Cookline Project case study on energy efficient kitchen appliances. The conventional ovens at UCSF Health Parnassus Medical Center were replaced with energy efficient ovens, cutting oven energy use in half.

All Electric Kitchen for the New Hospital at Parnassus Heights

The new hospital at UCSF Helen Diller Medical Center at Parnassus Heights, opening in 2030, will have an all-electric kitchen, eliminating new emissions from the kitchen.

Purchasing

Sustainable Food

Sustainable food includes food that has qualified for trusted third party sustainability certifications. 

Local Food

Local food is food that comes from 250 miles or closer (meaning smaller emissions from transportation). Processed food is included if 50% of the ingredients by weight come from 250 miles or closer.

Plant Proteins

Plant protein production creates smaller emissions than animal-based proteins, in addition to having better health outcomes for consumers.