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Powered by Plants

'Powered by Plants' is a ×î×¼µÄÁùºÏ²ÊÂÛ̳-wide campaign to reduce the carbon footprint associated with ×î×¼µÄÁùºÏ²ÊÂÛ̳'s catering.

Powered By Plants

19 November 2019

The campaign began when Green Champions within the Psychology andÌýLanguage Sciences Division (PALS) raised the question of whether the department could provide 100% vegetarian catering across events and meetings. They felt this would enhance the health and wellbeing of staff and students and would be a positive action in the face of the Climate Emergency.

Why go vegetarian?Ìý


  • If all departments switchedÌýto 100% vegetarian catering, ×î×¼µÄÁùºÏ²ÊÂÛ̳’s food emissions would be reduced by 40%, saving ~5,000 tonnes CO2Ìýper annum, equivalent to taking 1,000 cars off the road (4).
  • The meat and dairy industry produces 60% of agriculture’s greenhouse gas emissions (2)Ìýand it is considered to beÌýthe leading cause of species extinction, ocean dead zones, water pollution, habitat destruction and land desertification (3).Ìý
  • There is now compelling scientific evidence that reducing meat consumption improves health (5) and reduces the risk of some of the leading causes of death today including cardiovascular disease, some cancers, type 2 diabetesÌýand bowel cancer (6).
  • 12Ìý×î×¼µÄÁùºÏ²ÊÂÛ̳ departments contributed to the Lancet Countdown which concluded that "tackling climate change could be the greatest opportunity for global health in the 21st century" (7).

Join Powered by PlantsÌý


For further tips on running a sustainable event at ×î×¼µÄÁùºÏ²ÊÂÛ̳, see 'Make your event sustainable'

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  • Actively reduce meat content in our meals to support sustainable food consumption.Ìý×î×¼µÄÁùºÏ²ÊÂÛ̳'s catering provider now provides a much larger range ofÌýdelicious vegetarian and vegan hospitality choices: at least half of the food on campus is vegetarian or vegan, and it will often exceed that.
  • Vegetarian options are advertised before the meat options on campusÌýand are priced at a lower price.
  • Vegetarian is offered as standard for eventÌýcatering (meat dishes are still available on request)!
  • Climate labelling is used to display the climate impact of many dishes, making it easier for you to understand how your diet contributes to your individual footprint.
  • ×î×¼µÄÁùºÏ²ÊÂÛ̳ hosted the launch ofÌýÌýwith caterers at the time, Sodexo.Ìý
  • ×î×¼µÄÁùºÏ²ÊÂÛ̳ is a top 20Ìý
  • ×î×¼µÄÁùºÏ²ÊÂÛ̳ don't serve any products on the red list of the Marine Conservation Society’s (MCS)Ìý.
  • ×î×¼µÄÁùºÏ²ÊÂÛ̳ only buy free-range eggs, all menus utilise seasonal ingredients.Ìý

> learn more about

Powered by plant-pledged departmentsÌý


  • ×î×¼µÄÁùºÏ²ÊÂÛ̳ Finance;
  • Institute of Neurology;
  • Bartlett School of Environment Energy and Resources (BSEER);
  • Bartlett Development Planning Unit;
  • VP International;
  • ×î×¼µÄÁùºÏ²ÊÂÛ̳ Urban Laboratory;
  • School of Management;
  • ×î×¼µÄÁùºÏ²ÊÂÛ̳ Health of the Public;
  • ×î×¼µÄÁùºÏ²ÊÂÛ̳ Library Services;
  • Planning Division.

It has additionally spread to other Psychology departments, including at the University of Auckland, Bath and Royal Holloway.

References


  1. ±õ±Ê°ä°ä.ÌýSummary for Policymakers of IPCC Special Report on Global Warming of 1.5°C approved by governments [Internet]. 8 October 2018. [Accessed 28 April 2019]; Available from:Ìý
  2. Watts N, Adger N, Ayeb-Karlsson S, Bai Y and Byass P.Ìý The Lancet Countdown: tracking progress on health and climate change 2017; 329(10074); 1151-1164.
  3. Machovina Brian, Feeley K and Ripple W. Biodiversity conservation: The key is reducing meat consumption. 2015; 536(2015);419-431
  4. Based on data on current ×î×¼µÄÁùºÏ²ÊÂÛ̳ hospitatlity provision and carbon factors from Espinoza-OriasÌýN, et al. 2018, Understanding the impact on climate change of convenience food: Carbon footprint of sandwiches, Sustainable Production and Consumption
  5. Craig, W. Health effects of vegan diets. 2009;89(5): 1627S – 1633S
  6. NHS.ÌýRed meat and the risk of bowel cancer [Internet]. No date. [Accessed 28 April 2019]; Available from:Ìý
  7. Watts N, Adger N, Ayeb-Karlsson S, Bai Y and Byass P.Ìý The Lancet Countdown: tracking progress on health and climate change 2017; 329(10074); 1151-1164.