Transitioning to plant-based catering in universities is both climate-conscious and economically advantageous, a new report by Bryant Research has found.
The report, Climate-Conscious & Cost-Effective: The Case for Plant-Based University Catering, suggests that educational institutions can play a key role in fostering sustainable food systems, given both the environmental footprint of meat-based menus, and the role of universities as centres of future leadership.
‘An environmental imperative’
“In line with a wealth of academic literature, the data in this model is clear: a plant-based transition is an environmental imperative,” commented Billy Nicholles and Chris Bryant of Bryant Research. “Our model found that plant-based meals are consistently the most sustainable across various environmental measures, compared to vegetarian and meat-based meals.
“Crucially, we also found that a plant-based transition provides an opportunity for caterers to reduce their food procurement costs. This report gives them the reassurance and guidance they need to kickstart their transition to sustainable menus.”
Cost savings
The report’s analysis of 140 ingredients, comparing plant-based, vegetarian, and meat-based meals, found that a full transition to plant-based options could also yield significant savings. Plant-based meals are cheaper to procure, with costs averaging 30% lower than meat-based meals and 21% lower than vegetarian alternatives.
As a result, university with a student body of 10,000 could save over £500,000 (or €600,000) annually on food procurement. Additionally, plant-based meals emit 84% less CO2eq on average compared to meat-based meals, and use less than one-tenth of the land.
The research outlines a model for transitioning university catering, with proposed stages from partial to full adoption of plant-based menus. This transition not only aligns with climate goals but also promises long-term economic benefits.
Develop a roadmap
The report recommends that universities develop a roadmap aiming for 100% plant-based catering by 2030, setting clear annual targets as part of this process.
It also encourages engagement with university stakeholders—from students to chefs—in education and decision-making to ensure widespread support and understanding.
Introducing plant-based meals as the standard option can significantly encourage uptake without removing choice, helping to normalise sustainable eating habits, the authors state. Furthermore, various organisations, such as Humane Society International/UK, offer resources and training to ease the transition for catering staff, including culinary workshops and menu development guidance.
‘These simple choice architecture changes can signal commitment to environmental sustainability, help to normalise plant-based eating, and begin to realise the benefits of a plant-based transition for universities,’ the authors state. Read more here.
