The College and University Protein Sustainability Scorecard

Our food system has a significant impact on the environment. Greenhouse gas emissions (GHGs) produced by the global food system accounts for 20% to 37% of all manmade GHGs. Animal products, such as meat and dairy, have a much larger environmental footprint compared to plant-based foods. They require markedly more resources including land, water and feed, and generate more GHGs and water/air pollution during production. 

While many environmental issues have reached a global scale, they are perpetuated at an individual level. When we look at the big picture, the impact of a single meal is clear. College and university dining operations, which are responsible for serving millions of meals each year, can play a large role in mitigating, if not reversing, harmful effects by adding more plant-based meals to their menus and thereby reducing the volume of animal products purchased and sold.   

By committing to serving a larger percentage of plant-based meals and reducing the amount of meat purchased and consumed, many of the higher education institutions included in this scorecard are making a positive impact on the environment while promoting better health and animal welfare standards. These institutions are demonstrating commendable social responsibility and leading the way in sustainable food practices by reducing their reliance on animal proteins, ensuring a healthier present and future for their students.

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