The University of Colorado is closely monitoring the situation in Israel, Gaza, and the West Bank as it affects University travel. Many airlines have already cancelled or suspended flights, and traveler advisories are changing regularly. For the most up-to-date information on worldwide travel advisories and how those impact any University business travel planning, please refer to the US Department of State Travel Advisories page.
CU travelers are also encouraged to utilize ISOS Membership Services (enter CU’s Membership No. 11BCAS000006 to log in) as an additional resource. To receive updated notifications dependent on your travel destination, download the ISOS mobile app. Note: All travel booked through Concur/CBT is automatically registered with ISOS.
Food and agriculture have significant impacts on the environment, amounting to around 20 percent of the country’s carbon footprint. Meat and dairy production create higher greenhouse gas emissions and use more water as compared to plant-based diets. An estimated 80 billion pounds—40 percent of all food produced in the United States—is thrown away each year. The method of serving food can also contribute to the waste stream, especially if meals come individually wrapped or involves a lot of unrecyclable packaging. Many activities can not only create opportunities to make meetings and food offerings more sustainable, but they can also help save money.
- Plant-based foods
- Local suppliers
- Seasonal ingredients
- Compostable or reuseable utensils and dishes
- Fair Trade coffee
- Meat and dairy
- Boxed lunches
- Single-serve bottled water
- Styrofoam or non-recyclable or non-compostable dishes or utensils
End of Life
- Donate unused food to a food bank or food pantry
- Compost food scraps and spoiled food
- Recycled Content; Green Seal; USDA Organic; Biodegradable Products Institute (BPI); Fair Trade Certification