Campus food & drinkOur plant-forward approach
More people are exploring flexible approaches to eating, but aren’t always sure where to start, especially Gen Z (10 to 25-year-olds). According to a Datassential report from 2022, 36% of Gen Z are actively trying to limit their meat consumption (PowerPoint presentation).
Our veg-centric approach is designed to support and encourage our students explore the nutritional and environmental benefits of relying more heavily on plant foods, whilst not forcing people to make a definitive change.
We make NO BEEF about it!
In 2020 we made steps to remove beef from our retail outlets, and over the past couple of years have been removing beef from our hospitality menus. And in 2022, University Catering is now BEEF FREE!
Even though Scotland is one of the most sustainable places in the world to produce red meat, we feel it's important to remove beef from our menus due to the wider impacts of beef production on the climate. We hope this move creates awareness and debate on the wider impact of food on the environment.
Menus of change
Menus Of Change is a joint initiative between The Culinary Institute of America (CIA) and Harvard T.H. Chan School of Public Health - Department of Nutrition. The initiative is a way to integrate a long-term practical vision for optimal nutrition, and public health, environmental stewardship and restoration, and social responsibility concerns within the food service industry and Culinary Profession.
At its core is the 24 Principles of Healthy, Sustainable Menus which provide chefs and food service leaders with menu and recipe guidance, along with business strategies that integrate both environmental and nutrition science imperatives.
We are committed to following those principles and delivering you healthy, sustainable food with a plant-forward approach are one of 8 universities in the UK to have signed the pledge to adopt all 24 principles.
- Around half of our menu dishes are plant-based
- We have dramatically reduced our red meat use, and no longer use beef within our menus due to the negative impact on the environment compared to other meats such as pork and poultry
- We have eliminated the use of fish from the Marine Conservation Society’s ‘Fish to Avoid’ list to do our bit in lowering pressure on fish stocks