Progress

Campus Climate Goal Progress Update 2024

MIT is committed to accounting for, reducing, and eliminating its Scope 1, 2, and 3 emissions. MIT began reporting Scope 1 and 2 campus greenhouse gas emissions in 2014, and in 2023 added emissions associated with Scope 3 activities (indirect sources of greenhouse gases from an organization’s operations) including business travel and food purchases. 

MIT set a goal of eliminating direct campus emissions by 2050, with an interim goal of a net-zero campus by 2026. Additionally, MIT committed to expanding it greenhouse gas portfolio accounting to include priority Scope 3 emissions (e.g., sponsored MIT travel, commuting). Progress towards these goals can be seen below. 

MIT Greenhouse Gas Emissions Sources, FY2024

GHG chart 1

MIT Greenhouse Gas Emissions, FY2024

GHG chart 2

Business Travel Total Emissions by Fiscal Year

Scope 3

Tracking Food-Related Emissions

In 2023, MIT set a food impact goal to reduce the GHG emissions associated with campus food purchases by 25 percent by 2030, with a focus on residential dining. Meeting global climate goals relies on significant emissions reductions from the food system. The largest food-related climate emissions come from animal-based foods, especially red meat. Where possible, shifting menus to include more plant proteins and local seafood can lead to a reduction in greenhouse gases. Incorporating global recipes that highlight these foods can help institutions like MIT lead on climate-friendly menus that embrace cultural diversity.

The charts below display two years of purchasing data that MIT is using as a baseline for its food-related climate strategy. Charts illustrate the emissions from different food categories across all residential hall retail locations and the Forbes Family Cafe. The Institute is also committed to accounting for and reducing the carbon emissions associated with MIT business travel, the result of which efforts can be seen in the bottom bar graph.

Food-Related Purchasing by Category