The Faculty Senate postponed a motion to establish an ad hoc Committee on University Speech Initiatives after hearing a presentation on the Elimination of Harmful Language Initiative on Thursday. Senators also heard a brief update on winter quarter course registration.
Scholar puts meat substitutes’ climate impact in perspective
Plant-based and lab-grown meat substitutes are here to stay, but are unlikely to eliminate livestock agriculture’s climate and land use impacts anytime soon, according to Stanford environmental scientist David Lobell. In the meantime, Lobell says we should also focus on reducing emissions of animal-based systems. (Better-tasting fake cheese would be nice too.)
According to a recent study, when providers act to curtail water use or invest in new infrastructure because of a drought, bills can rise for low-income households and drop for high-income households.
In an event for COLLEGE students, Stanford scholars Condoleezza Rice and Pamela Karlan, and Rutgers University President Jonathan Holloway, ’89, spoke about actions students can take to strengthen democracy and make the most of their undergraduate studies.
Generous gifts from Stanford supporters will enable the creation of a unified Graduate School of Education, which will become home to the Stanford Accelerator for Learning and provide contemporary spaces to support research, teaching, and convening.
As a young adult, Ayla Pamukçu found herself at a crossroads between college and culinary school. Thanks in part to an influential box of rocks, she chose a research path that eventually led to a career studying the inner workings of the Earth.
Stanford Dining addresses climate change one bite at a time
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.
