Queen’s University can’t completely support environmental sustainability until they address what they put on student plates.
The climate crisis is reason enough for the University’s dining services to follow other schools’ leads, and transition away from serving red meat to students.
The transition away from beef is a practical step for universities to take in their moves toward sustainability. Eliminating red meats, primarily beef and lamb, would directly benefit Queen’s action to diminish the school’s carbon footprint.
University meal plans and dining halls are responsible for feeding thousands of students every day. Removing beef from menus would help curb its overall demand and encourage students to explore sustainable eating.
While eliminating beef from dining halls is a positive first step, Queen’s should take a more holistic approach to sustainability. To put its money where its mouth is, the school should place a greater emphasis on quality meat-free meals across campus.
Most first-year students live in residence and establish their eating habits through the University’s Hospitality Services. Although meatless meals might be an adjustment for most, drastic change is necessary to fight the current climate crisis.
Introducing new students to meal options excluding beef and promoting quality plant-based meal alternatives empowers them to make—and sustain—changes to their diets when they start cooking for themselves.
And for all the students who need their fix of authentic hamburgers and pepperoni, the solution is simple: buy it off-campus.
Of course, changes to the meal plan at Queen’s won’t singlehandedly combat the climate crisis on behalf of the institution, but it’s a good start.
Changes to the university’s basic services are necessary if Queen’s seeks eco-friendly action.
Clearly, amending dining hall menus to promote sustainable eating practices is a practical and efficient step forward for the University.