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On Thursday, Stanford Residential and Dining Enterprises hosted its inaugural food research symposium — an event that brought together food and agriculture researchers from 6 of Stanford’s 7 schools to share research and find opportunities for collaboration.
Residential & Dining Enterprise’s (R&DE) Stanford Dining, Hospitality & Auxiliaries is a leader in piloting indirect emissions reductions in partnership with the university’s Scope 3 Emissions Program.
To discuss the university’s IDEAL initiative, Stanford President Marc Tessier-Lavigne and Provost Persis Drell joined Patrick Dunkley, Shirley Everett and C. Matthew Snipp for a Campus Conversation on Wednesday.