Turn Your University Greener by Default
Students want delicious, sustainable food, and your university wants to achieve its climate goals.
Greener by Default addresses both of these needs simultaneously by making plant-based food the default and giving diners the choice to opt into meat/dairy. This simple strategy normalizes sustainable, inclusive food, while preserving freedom of choice.
Greener by Default can be implemented in cafes, dining halls, departmental meetings, and conferences.
Benefits
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Sustainability
Position your university as a green leader
Greener by Default can increase the the probability of choosing plant based meals by 43 percentage points and reduce harmful environmental impacts by approximately 45%, suggesting this intervention is effective for promoting sustainability at university events.
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Profitability
Benefit your triple bottom line.
Greener by Default can cut food costs and food waste, while attracting more students to your university and dining facilities. 14% of college students are fully veg, and almost 80% of Gen Z are “eager to go meatless” at least once a week.
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Inclusivity
Meet everyone’s needs, by default.
Greener by Default is more inclusive of those with allergies and cultural or religious restrictions. It also meets the skyrocketing demand for plant-based foods from Millennials, Gen Z, and BIPOC.
“When hosting events and meetings, the Harvard Office for Sustainability serves plant-based meals by default, giving diners the choice to opt-in for meals with animal products. [This strategy] is inclusive, reduces our carbon footprint, and increases the healthfulness of meals."
Contact us today to put your best food forward
We will provide consultation, menus and recipes, marketing and educational materials, sourcing assistance, and impact calculations.
Steps to Success
Make it Easy
Make plant-based the default.
Default to plant-based condiments, breads, milks, and desserts - diners won’t even notice! Make entrees plant-based and offer meat/dairy add-ons.
Make it Visible
Place plant-based entrees at the beginning of the menu or buffet.
Use appealing names that describe the flavors and provenance, rather than prominently labeling a dish “vegetarian” or “low-fat.”
Make it Plentiful
Offer at least two plant-based options for every meat option.
Ensure the plant-based options are flavorful and packed with protein. International cuisines that are naturally plant-forward are a great option.
