The University of Colorado Boulder has secured the top position for plant-based dining and sustainability in the Humane Society of the United States’ 2025 College and University Protein Sustainability Scorecard. The university distinguishes itself as the only institution offering more than 50% plant-based menu options, with plans to increase this to 75% within the year.
The recognition comes from the Humane Society’s first biannual assessment, which evaluated climate-friendly, plant-based offerings at major U.S. colleges and universities. The survey, conducted in June 2024, focused on institutions with the largest undergraduate populations and self-operated dining programs, with 26 of 39 schools responding.
CU Boulder: Innovation in Sustainable Campus Dining
CU Boulder’s commitment to sustainable dining extends beyond menu planning. The university operates an aeroponic garden in its Village Center Dining and Community Commons, marking the first installation of its kind nationally to provide dining halls with fresh greens grown in an on-site high-tech greenhouse.
“We’re honored to be recognized for our efforts to provide CU Boulder students more climate-friendly, plant-based menu items,” said Eliah Golden, chef and associate director for residential dining and culinary operations. “We’re committed to offering students delicious, nutritious and sustainable food options to help fuel their academic success and create lifelong habits that contribute to healthy bodies and healthy minds.”
Comprehensive Sustainability Approach
The university’s dining services, which serves 3.5 million meals annually through its network of 318 full-time staff and 600 student workers, implements a holistic sustainability strategy. This includes:
- Waste reduction initiatives
- Community garden programs
- Local sourcing priorities
- Greenhouse gas emissions tracking
The Humane Society emphasizes the significance of this transition, with Kate Watts, director of Food Service Innovation, noting, “A shift toward plant-based foods is the most impactful way food service providers can reduce their impact on the planet and reach their sustainability goals. Higher education institutions are positioned to have a tremendous positive influence.”
