Report shows University of Cambridge emissions drop after removing beef and lamb from menu

A new report shows the University of Cambridge has seen a huge drop in emissions since moving to a sustainable food policy.

The University has dropped lamb and beef from their menu while increasing plant-based options.

The report called Our Sustainable Food Journey was published by the University’s Environment and Energy team.

It revealed that since implementation, despite increases in how much food was purchased, overall carbon emissions across UCS were reduced by 10.5%.

There was a 33% reduction in carbon emissions per kilogram of food purchased, and a 28% reduction in land use per kilogram of food purchased.

Andrew Balmford, Professor of Conservation Science at the University of Cambridge, said:

“The University’s catering managers have, in a very short time, dramatically reduced the environmental footprint of their operation by removing ruminant meat from its menus, lowering food waste and eliminating unsustainably harvested fish– while simultaneously increasing sales and profit.
“It is hard to imagine any other interventions that could yield such dramatic benefits in so short a span of time.”

The sustainable food policy has been in place since 2016.

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