The catering service at Cambridge University has slashed its carbon footprint by almost 11 per cent by taking beef and lamb off of its menus.
Since ditching red meat in favour of more plant-based cuisine, the catering team has also seen its profits increase by two per cent.
Changes - Food - University - Catering - Service
The changes only impact food provided by the university's catering service, however, not the meals eaten in the individual college dining halls.
The menu changes were made by the University Catering Service (UCS), which operates 14 outlets across the university and caters more than 1,500 hospitality events each year.
Catering - Service - Report - Cent - Reduction
The catering service report a 33 per cent reduction in its carbon emissions per kilo of food purchased, alongside a 28 per cent reduction in land use per kilo of food.
Overall, the catering service's carbon emissions have been reduced by 10.5 per cent, the BBC reported.
'Sustainability - Students - Staff - UCS - Head
'Sustainability is extremely important to our students and staff,' said UCS head of operations Nick White.
'We wanted to ensure that we were not only responding to their needs, but pushing what was considered possible in a catering environment.'
'This - Sacrifices - Thing - Choice - Easy
'This has involved making sacrifices, but is has been absolutely the right thing to do. It’s about making the right choice easy.'
The menu changes come under the impetus of the university's sustainable food policy, introduced in 2016.
Reductions - Meat - Consumption - Availability - Options
This promotes reductions in meat consumption, increasing the availability of plant-based options, minimising food waste and taking unsustainable fish off the menu.
A typical menu at the University Centre's main dining hall now includes options like aubergine rogan josh and butternut squash lasagne.
University - Chefs - Cookery - Classes - Board
University chefs were provided with vegan cookery classes to help them get on board with the new eco-friendly menu — and even taken on a trip to London’s Borough Market in the hope of fostering ideas for new plant-based dishes.
Meanwhile, café managers were given training around...
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