Removing beef and lamb from menus resulted in food-related carbon emissions falling by a third, the University of Cambridge has claimed. The university began serving plant-based products instead of meat at 14 catering outlets and 1,500 annual events in October 2016. A comparison of the catering service’s carbon footprint over a three-month period in 2015 and the equivalent period in 2018 showed a 10.5% reduction in overall carbon emissions. Emissions per kilogram of food bought showed a 28% drop, with a 33% drop in land use per kilogram of food bought.
Removing beef and lamb from menus resulted in food-related carbon emissions falling by a third, the University of Cambridge has claimed. The university began serving plant-based products instead of meat at 14 catering outlets and 1,500 annual events in October 2016. A comparison of the catering service’s carbon footprint over a three-month period in 2015 and the equivalent period in 2018 showed a 10.5% reduction in overall carbon emissions. Emissions per kilogram of food bought showed a 33% drop, with a 28% drop in land use per kilogram of food bought.