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Sustainable & Healthful Food Standards<\/a>: “Reduce impact on climate change by increasing proportion of foods that have a smaller emissions footprint and are less resource-intensive.”<\/span><\/p>\n Harvard University’s\u00a0Sustainable Meeting & Event Guide<\/a><\/p>\n Harvard Case Study 2015 – ‘Menus of Change’: https:\/\/green.harvard.edu\/tools-resources\/case-study\/increasing-sustainable-vegetarian-food-hbs-campus<\/a><\/p>\n Harvard T.H. Chan School of Public Health: <\/strong>5 Tips for Sustainable Eating<\/a> andThe Nutrition Source – Sustainability<\/a><\/p>\n (An earlier iteration of DefaultVeg was initiated at Harvard University in 2015 by partner Forward Food<\/a>,\u00a0\u201cwith an in-person, hands-on culinary training at Harvard University. Since then, we\u2019ve trained over 11,400 food service professionals.\u201d )<\/p>\n Eat Well @ Stanford<\/a>: “Residential &Dining Enterprises – Stanford Dining offers a variety of plant-forward options in every dining hall, every day. All vegetarian and vegan options are clearly labeled (V = Vegetarian, VGN = Vegan). Our menus are typically about 80% vegetarian and over 50% vegan, offering a wide range of healthful plant-based options including soy, beans, lentils, whole grains, nuts and seeds. R&DE Stanford Dining has been awarded an A+ rating for vegan dining by Peta(2). We have a Vegan and Plant Forward Sous Chef\u00a0who specialize in developing new plant-forward recipes and enhancing the vegan dining experience for Stanford University Students. Read our\u00a0Guide to Vegan & Vegetarian Dining<\/a><\/strong>.<\/p>\n University of Michigan: Offers Low-Carbon menu<\/a> and Sustainable Mondays<\/a> – “Eating more plant- based food is a great way to reduce your carbon footprint and you can find many delicious plant-based dishes throughout our dining halls and retail locations. Carbon Neutrality is a campus sustainability goal and Michigan Dining has worked with various constituents around campus to identify the carbon value of our menu items, increase plant-based foods and plant-based proteins into our menu.” “This shift has a huge impact on our carbon footprint, and we\u2019ve seen the carbon footprint of our menus drop by as much as 60% on Mondays compared to other days of the week.” [Food services achieved 60% vegetarian options<\/a>, with 40% fully plant-based.]<\/p>\n Read more on the\u00a0Commission on Carbon Neutrality<\/a> – under Scope 3 emissions, “indirectly attributed to the University and include commuting to campus and food procurement on campus … maintains the targets of achieving carbon neutrality … by no later than 2040.”<\/p>\n <\/p>\n Achieved 30% plant-based options<\/a>, over 7 dining halls.<\/p>\n University of Harvard Sustainable & Healthful Food Standards: “Reduce impact on climate change by increasing proportion of foods that have a smaller emissions footprint and are less resource-intensive.” Harvard University’s\u00a0Sustainable Meeting & Event Guide Harvard Case Study 2015 – ‘Menus of Change’: https:\/\/green.harvard.edu\/tools-resources\/case-study\/increasing-sustainable-vegetarian-food-hbs-campus Harvard T.H. Chan School of Public Health: 5 Tips for Sustainable Eating … <\/p>\n![\"\"](\"https:\/\/onlineacademiccommunity.uvic.ca\/defaultveg\/wp-content\/uploads\/sites\/5920\/2021\/02\/Harvard_ProteinFlip-300x257.png\")
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\nStanford University<\/strong><\/h4>\n
\nUniversity of Michigan<\/h4>\n
\nArizona State University<\/h4>\n
\nSee also:<\/h4>\n
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