A new scorecard released by the Humane Society of the United States (HSUS) reveals significant progress in sustainable campus dining, with leading universities committing to substantial increases in plant-based meal options. The assessment, which grades institutions from A+ to F, evaluated how major US colleges are advancing sustainability through their dining programs.
The University of Colorado Boulder emerged as the leader, committing to make 75% of its dining options plant-based by 2025. This ambitious target sets a new benchmark for institutional dining sustainability efforts across the country.
The assessment, titled the College and University Protein Sustainability Scorecard, focused on institutions with the largest undergraduate populations and self-operated dining programs. Of the 39 schools invited to participate in June 2024, 26 completed the comprehensive survey.
Plant-based dining: Implementation strategies and innovation
One-third of surveyed institutions demonstrated robust sustainability goals backed by well-defined implementation strategies. Common approaches included regular culinary staff training on plant-based food preparation and the integration of carbon emissions data on menus to inform students about their meals’ environmental impact.
The University of North Texas, ranking second in the assessment, exemplifies this commitment. Matthew Ward, executive chef of Residential Dining at UNT, emphasized their focus on “diverse, plant-forward dining options” that promote both student health and sustainability. The university aims to make 50% of its meal offerings plant-based by 2025.
Industry leadership and impact
The report highlights how higher education institutions can influence sustainability practices beyond their campuses. “Higher education institutions are positioned to have a tremendous positive influence not only in the classroom, but also in the dining hall,” said Kate Watts, director of Food Service Innovation at the HSUS.
Top-performing universities demonstrated several key practices:
- Regular implementation of new plant-based recipes and products
- Reduction in overall animal protein purchases
- Integration of plant-based proteins as default options in dining halls
- Carbon emission tracking and reporting
- Comprehensive staff training programs
The University of California, Los Angeles, ranked tenth in the assessment, showcased how prestigious institutions are embracing the shift. Joey Martin, UCLA’s senior executive chef of Dining Services, noted their commitment to maintaining excellence in both culinary quality and sustainability.
The scorecard reflects a broader trend in higher education toward environmental responsibility and student health. With these institutions serving millions of meals annually, their commitments to increasing plant-based options represent a significant step toward reducing the educational sector’s environmental impact while responding to growing student demand for sustainable dining options.
The top ten rankings also included major institutions such as the University of Texas at Austin, University of Michigan–Ann Arbor, and University of California, Berkeley, all committing to make at least 50% of their meal offerings plant-based within the next three years. These commitments signal a transformative shift in institutional dining, potentially influencing broader food service industry practices.
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