Glad to see some college campuses cutting back on meat in campus dining halls in an effort to prompt students to consider their carbon footprint as they choose which foods they’ll consume. Learning both inside and outside the classroom.
As the climate crisis worsens, colleges are creating models for reducing our CO2 that students will take away as they start their lives after college. What they eat has a direct impact on food production. Cows emit methane, which is 28 times more damaging than carbon dioxide.
Brown University plans to reduce red meat consumption by 25% by 2025, and 50% by 2030. They still offer red meat, but they’re serving meat alternatives and plant-based options. Students are also requesting the Impossible Burgers (plant-based), bean and grain replacements, and seafood.
Other colleges like Montana State University support sustainable food systems by purchasing locally to reduce emissions generated in transporting foods to campus. They utilize nearby vegetable gardens from over 100 Montana vendors.
These programs give students the opportunity to rethink their food consumption so when they start their new families in the future, they will make conscientious decisions that could reduce our greenhouse gases. Every little bit helps!