graphic displaying 13% decrease in carbon emissions on Penn's Campus

Progress In Reducing Carbon Emissions

CAP 2.0 Goal: Achieve Total Carbon Reduction in Buildings (absolute)

  • 7% reduction by 2019 in comparison to the FY14 baseline
  • 18% reduction by 2042 in comparison to the FY14 baseline

2017 Annual Report Progress:

Carbon emissions from campus buildings decreased by over 13 percent since the 2014 baseline.



Bon Appétit Continues to Commit to Kind Sourcing of Food

December 20, 2012

As part of a new policy announced early in 2012, Bon Appétit will, by 2015, source all of its pre-cracked (liquid) eggs from hens living in cage-free farms – numbering 11 million eggs annually. This standard already applies to all of the shell eggs it receives. In addition, Bon Appétit has promised that by 2015, at least 25% of its meat, poultry, and egg purchases company-wide will be sourced from producers that meet at least one of these four certifications: Animal Welfare Approved, Food Alliance, Humane Farm Animal Care, and Global Animal Partnership.

“Penn is pleased to have Bon Appetit as its food service provider, not only because of the quality of the meals created for our students, but also for the leadership they have shown around sustainable, socially-conscious practices,” said Marie Witt, Vice President of Business Services which oversees campus dining.

Share a Story

Do you have a sustainability story to share with the campus? Want to hear more about a specific topic or project?
Send us an email
and we'll consider the content for inclusion on the website or in a future e-newsletter.

UPenn Green Campus Logo

Penn Sustainability

3101 Walnut Street
Philadelphia, PA 19104


Facebook Icon   Twitter Icon   Youtube Icon   Flickr Icon   Instagram

Program Highlights