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Environmental and Climate Impact Perceptions in University Students: Sustainability Motivations and Perceptions Correspond with Lower Red Meat Intake
- Merrimack College (MA)
- University of California, Davis (CA)
- University of Michigan (MI)
- Johns Hopkins Bloomberg School of Public Health (MD)
Background: Red meat production is a leading contributor to food-related greenhouse gas emissions. Decreasing red meat intake can mitigate climate change and lower risk of diet-related diseases. Objective: The goal ...
- Posted June 15, 2023
- Publications
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Towards Sustainable Dietary Change: An Exploration of Norwegian University Student's Attitudes toward Meat Reduction
- University of Agder
The current food system is associated with various environmental implications. The meat the industry has been recognized as a substantial contributor to these environmental implications and places enormous strain on ...
- Posted June 15, 2023
- Publications
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Reducing Smith College’s Dining GHG emissions: An analysis of beef and milk substitutions
- Smith College (MA)
The life cycle of food is responsible for over a quarter of global greenhouse gas (GHG) emissions through production, processing, distribution, and waste. The environmental impact of food varies by ...
- Posted May 15, 2020
- Publications
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Local, Sustainable, Grassfed and Delicious: Harvest Table North Carolina Case Study
- Wake Forest University (NC)
- Changing Tastes (MA)
- Harvest Table Culinary Group (PA)
More than two decades of work to promote local, sustainable and real food in colleges has transformed what it means to succeed in foodservice. It's raised awareness of the ...
- Posted Dec. 4, 2019
- Conference Presentations
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Meatless to Mindful Monday: The Progression of Promoting Less and Better Meat at UNC Asheville
- University of North Carolina, Asheville (NC)
In this presentation, we will review the evolution of one school's efforts to promote less and better meat eating on campus. In 2015, UNC Asheville Dining Services began hosting ...
- Posted Dec. 4, 2019
- Conference Presentations
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The Pursuit of Delicious, Carbon-Friendly Food
- University of California, Berkeley (CA)
This year, with customer health and the environment in mind, Cal Dining defined their vision statement as 'serving delicious food that happens to be nutritious and sustainable', understanding that serving ...
- Posted Dec. 4, 2019
- Conference Presentations
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Working Towards Carbon Neutrality in Michigan Dining: Assessing the Impact of Sustainable Mondays
- University of Michigan (MI)
In Fall 2018, the University of Michigan publicly pledged to a carbon-neutrality initiative. This pledge addressed carbon emissions from energy production and purchasing, but did not consider Scope 3 emissions ...
- Posted Dec. 4, 2019
- Conference Presentations
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The Meat of the Matter: Behavioral Science Nudges for a More Sustainable Diet
- Princeton University (NJ)
Current levels of global population growth and meat consumption are putting unprecedented demand on agriculture and natural resources. From a sustainability standpoint, the environmental impacts of excess meat consumption, coupled ...
- Posted May 18, 2018
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Meat Consumption as a Wicked Problem: Evidence from Data and Policies
- University of Turku
Sustainable food production and consumption is fundamental to the achievement of the worldwide UN Sustainable Development Goals. For a food system to be sustainable, it needs to provide adequate nutrition ...
- Posted April 11, 2018
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Sourcing “Less Meat, Better Meat” Through Foodservice Contracts
- Farm Forward (OR)
Choosing a foodservice company is one of the most important sustainability decisions that a school, university, or business makes. Requests for proposals (RFPs) and contracts can be used to articulate ...
- Posted April 11, 2018
- Publications
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Meatless Monday on Campus: How to VEG (or BEEF) up Your Campus Sustainability Efforts by Connecting to Students Through Food
- Johns Hopkins University (MD)
- Bon Appétit Management Company
- The Monday Campaigns (NY)
- Changing Tastes (MA)
At the AASHE conference, Meatless Monday is how we connect sustainability through our food choices. In this session, we'll explore how to use the same approach to leverage Meatless ...
- Posted Dec. 1, 2017
- Conference Presentations
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Less & Better Meat in University Dining Services
- University of Massachusetts Amherst (MA)
- Real Food Challenge (MA)
- Farm Forward (OR)
- Friends of the Earth (DC)
Reducing the quantity and improving the quality of the meat we eat can help mitigate climate change, improve our health, set a higher standard for the treatment of animals and ...
- Posted Dec. 1, 2017
- Conference Presentations
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The Menus of Change Protein Flip
- The Culinary Institute of America (NY)
The Protein Flip, an outcome of the Menus of Change initiative, is available as a resource for foodservice operators of all kinds. This material centers around the concept of “the ...
- Posted March 13, 2017
- Tools
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Plant-Powered Dining @ Cornell University
- Cornell University (NY)
Student Sustainability coordinators sought to do something in line with these initiatives at Cornell. Many universities have adopted versions of a “Meatless Monday” program, or have an all-vegetarian dining hall ...
- Posted June 10, 2016
- Case Studies
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Meatless Monday at Johns Hopkins University
- Aramark (PA)
Meatless Monday is a program that JHU Dining launched in November 2010. The national Meatless Monday campaign was launched in association with the Johns Hopkins Bloomberg School of Public Health ...
- Posted Feb. 26, 2016
- Conference Presentations
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