This study evaluated the carbon footprint generated by activities conducted during the
KU Innovation Camp, which integrated multiple scientific disciplines. The camp served as a platform for students to develop innovative solutions while participating in various activities that contribute to carbon emissions. The objective of this study is to evaluate carbon footprint from key activities, including transportation, energy consumption, food and beverages, accommodation, and waste management. The assessment revealed a total carbon footprint of 12.35 tCO2e, originating from the following sources: food and beverages (4.71 tCO2e, 38.12%), electricity (3.05 tCO2e, 24.70%), accommodation (2.23 tCO2e, 18.03%), transportation (2.07 tCO2e, 16.72%), waste (0.30 tCO2e, 2.42%), and souvenirs (0.0002 tCO2e, 0.002%). Scenario were simulated to propose strategies for reducing carbon emissions. These strategies include optimization of food and beverage by adjusting meal type and implementing energy
conservation practices. These measures can reduce the carbon footprint from 12.35 tCO2e to 10.82 tCO2e, a reduction of 1.53 tCO2e (12.39%).

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