Canadian Universities

The Plant-BasedU campaign supports students in an urgent call to action against the climate crisis: reduce food systems emissions by shifting to sustainable plant-based menus on campus now. For more information please contact plantbasedu.canada@gmail.com.

The Canadian University Initiative was launched in 2020 with universities in several provinces to increase plant-based meals in campus Food Services. For more information, email Eleanor Carrara. Here are some of the University achievements (from west to east):

University of Victoria:

The University of Victoria is setting strong carbon reduction targets, and in 2020 met its goal to reduce Scope 1 and 2 campus greenhouse gas emissions by 30 percent (relative to the 2010 baseline). As UVic now turns its reduction goals to Scope 3 emissions, this report outlines the significant contribution of food to campus emissions, and recommends reduction strategies including prioritizing plant-based options across food outlets. Read more in our report “The Default Veg Initiative: Measuring and Reducing Food Emissions at the University of Victoria,” 2021 (PDF).

Congratulations to University Food Services for achieving the following to reduce our campus emissions in UVic’s ‘Race to Zero’ pledge (Net Zero by 2040). For more information, see UVic’s Sustainability Action Plan:

• All chili served will be plant-based
• In addition to plant-based burgers, all beef burgers will be 50% pea-protein
• Whole wheat bread and plant-based cheeses are the default option at UNFS food stations. Customers choose to opt in for dairy cheese
• Vegan mayo introduced as the default spread
• Elimination of lamb from the menu
• All menus will list plant-based options first

University of British Columbia (UBC):

Executive Chef and Culinary Director David Speight leads the initiative with their plant-forward catering model. As of 2021, 50% of all entrees in residence dining were already plant-based, with targets for 55% in their September 2021 semester menus.

UBC Food Services operates more than 25 retail locations, including three residence dining locations, two full service restaurants, two full-service catering companies, food trucks, to a total of $47 million in annual revenue. They also manage the food program at UBC’s Okanagan campus. Find out more at https://food.ubc.ca/ 

“Follow @ubcfoodie on Instagram, TikTok or Facebook to find out what’s cooking on campus.

Introducing UBC’s Climate-Friendly Food Label

“As a publicly-funded university, UBC has the obligation to challenge the status quo and set the example for others to follow… We cater to students that are primarily 18-22 years of age which is a formative time in a person’s life to develop healthy eating habits and a relationship to food that can last a lifetime.

Executive Chef David Speight, “Menus of Change: How UBC is Advancing Plant Based Diets.”

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“Concordia University’s Sustainability Action Plan has set a target of reducing its purchase of meat, dairy, eggs and seafood to 30% of its food budget by 2025.

To encourage a shift toward plant-based eating on campus, all our locations offer delicious vegan and vegetarian choices. Our vegan and vegetarian dishes in the dining halls are labelled as such to help you identify plant-based options.”

Read more at Concordia – Eating for Health & Planet

Learn more about Aramark’ plant-forward style of eating.

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Université de Montréal (Quebec)

View May 18th Presentation PDF by: