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Rebecca will introduce the Stanford Doerr School of Sustainability and highlight the importance of real-world data in sustainability research. During her talk, Rebecca will talk about opportunities for cooperation between Stanford and UNICAMP. She will then discuss TASTE Food, an open-source tool designed to categorize food purchases and streamline the process of estimating food-related emissions. This tool helps institutions improve consistency and comparability in emissions calculations. The second half of the talk will focus on commercial building HVAC systems, exploring low-cost strategies to optimize air conditioning set points in older buildings with limited controls. By leveraging climate data and experimental results, the talk will demonstrate how targeted adjustments can improve energy efficiency and reduce cooling demand.
Rebecca Grekin is a Ph.D. candidate in the Energy Science & Engineering Department (ESE) at Stanford University. Rebecca is passionate about using real-world data to develop tools and methods to quantify and mitigate emissions. Rebecca’s Ph.D. focuses on identifying low-cost opportunities for more efficient and flexible energy consumption of existing commercial building stock by modifying Heating, Ventilation, and Air Conditioning (HVAC) operations using location and weather-dependent parameters instead of the generic rules of thumb commonly used in HVAC systems. For her Masters, also in ESE, Rebecca developed software, which is available online for free, to calculate emissions from food purchases for Scope 3 purchased goods emissions analyses. Before Stanford, Rebecca earned her Bachelor’s degree from MIT from the department of Chemical Engineering with a Minor in Sustainability & the Environment.