Hi, I’m Katy, and I’m approaching the end of my term as Student Sustainability Architect for the University catering service. My main aim in this role has been to encourage Refectory customers to reduce their meat consumption, and instead opt for some of the delicious plant-based options served on the Green & Go and Tossed Salad counters. Recent research has shown the importance of reducing meat consumption, particularly ruminant meat, to reduce greenhouse gas emissions, water use and land use. A focus on meat reduction has recently been implemented into Great Food at Leeds’ Sustainability Strategy as a result of my work!
My recent project has been to implement this sustainability focus into Great Food at Leeds’ offering for the 2019 Staff Healthy Week. Between the 17th-21st June, a free piece of fruit will be available with every vegan meal, and the Green & Go counter will be serving only vegan meals for the entire week. Additionally, a Street Food Hut will be outside the Refectory all week, serving fresh and delicious vegan meals. This will be a huge step forward for Great Food at Leeds in working towards its new sustainability goal. Reducing personal meat consumption is an achievable goal for everyone, and we hope that this year’s Healthy Week offer will inspire customers to eat more meals with vegetables as the main focus.
I’m excited that planetary health and personal health are being combined for 2019 Healthy Week. Please visit the Refectory and our Street Food Hut outside the Students’ Union between the 17th-21st June and buy a delicious plant-based meal to support sustainability in catering at the University of Leeds!