Category: News

New study shows that plant-based is the future of schools

Post author By Heather Whitehead
Post date June 2, 2023
No Comments on New study shows that plant-based is the future of schools

A new study released shows that one simple change in institutions can make a big impact.

The study was conducted by Food for Climate League and in partnership with Better Food Foundation, Sodexo, and Boston College. It sought to determine the impact of serving plant-based meals as the “default” at Tulane University, Rensselaer Polytechnic Institute, and Lehigh University.

Making plant-based meals the default refers to individuals being served the plant-based meal automatically and having to ask for an animal-based option, instead of the other way around. This strategy helps nudge behavioural change and reduce greenhouse gas emissions, while still providing consumers choice and keeping consumer satisfaction.

Key findings from the study:

24%
reduction in greenhouse gas emissions per day

The number of plant-based options served increased from 30% – 81.5%

With over 235 million university students worldwide who consume around 148 billion meals per year, these results show that a plant-based default can have a huge impact on achieving sustainability goals.

Making plant-based dishes the default has been shown to be an effective strategy for widespread behaviour change across schools and also other institutions. Another study found that when plant-based is the default instead of part of a separate menu, individuals are 56% more likely to choose that option. For example, in New York City hospitals where plant-based is the default, over 50% of eligible patients are choosing the plant-based option.

“Having plant-based foods isn’t a buzz or trend, it’s a need and demand that we deliver with creativity and flavour,”

said Brett Ladd, CEO for the Sodexo US Campus Division.

Learn more about the study:

https://betterfoodfoundation.org/wp-content/uploads/2023/05/Exec-Summary_Serving-Up-Plants-by-Default.pdf

https://vegnews.com/2023/5/students-plant-based-default-school-emissions?mc_cid=d9b34d5d56&mc_eid=ac0251826b

https://us.sodexo.com/media/news-releases/landmark-sodexo-study-in-college.html

Interested in introducing or expanding plant-based menu options at your school, workplace, business or in your community? Learn more about supports we can provide and get in touch!

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Plant-based poll

Polling data from the Lower Mainland shows a plant-forward future is on the horizon

Post author By Chantelle Archambault
Post date April 18, 2023

Polling data from the Lower Mainland shows a plant-forward future is on the horizon

VANCOUVER, April 18, 2023 – Younger generations in B.C.’s Lower Mainland are increasingly shifting their diets toward plant-based foods, new polling data reveals.

The research poll, commissioned by the Vancouver Humane Society (VHS), examines the dietary preferences and opinions around plant-based eating of Lower Mainland residents. The study was conducted among a representative sample of 803 Lower Mainland residents aged 18+ who are members of the Angus Reid Forum.

Responses reveal a trend away from meat and animal products with each passing generation: vegans and vegetarians comprised 10% of respondents aged 18-34, 9% of respondents aged 35-54, and 6% of respondents aged 55+.

A similar trend can be found when looking at respondents’ reduction of animal-based products. 69% of respondents aged 18-34 had reduced their animal product consumption, compared to 66% of respondents aged 35-54 and 60% of respondents aged 55+.

In addition to vegans and vegetarians, more respondents in the youngest generation identified their diet as “flexitarian” – primarily eating plant-based foods with occasional consumption of animal-based products. 7% of respondents aged 18-34, and 5% of both other age groups surveyed identified as flexitarian.

@vancouverhumane See what people had to say about plant-based eating at PlantUniversity.ca. #PlantBasedFood #Vegan #PlantBased #VeganForTheAnimals ♬ original sound – Vancouver Humane Society

“The increasing availability of plant-based foods and the growing popularity of plant-based diets are mutually reinforcing,” said VHS Communications Director Chantelle Archambault. “Public demand for tasty animal-free options is driving a huge shift in the industry, which in turn makes it easier than ever for more people to put plant-forward meals on their plates.”

Interestingly, motivations for shifting toward a plant-based diet varied by generation. Respondents aged 18-34 identified both economic reasons and environmental concerns as the top factors influencing their decision to consume fewer animal products, while other age demographics were most motivated by personal health.

When considering how and what to eat overall, every age group was most motivated by taste. Archambault says this is also a hopeful sign for the future.

“As the food industry continues to develop innovative tastes and textures for plant-based products, we’re sure to see a wider shift toward a society that eats more sustainably.”

For those looking to add more plants into their diets, the VHS offers free resources and recipes on their Plant University website.

– ends –

SOURCE Vancouver Humane Society

For more information, contact Chantelle Archambault: 604-416-2903, chantelle@vancouverhumanesociety.bc.ca

Nearly 3 in 4 British Columbians believe menus with plant-based options are “more inclusive”: research

Post author By Chantelle Archambault
Post date April 13, 2023

Nearly 3 in 4 British Columbians believe menus with plant-based options are “more inclusive”: research

VANCOUVER, April 13, 2023 – The majority of British Columbians in the Lower Mainland have positive feelings about plant-based menu options, new polling data reveals.

The research poll, commissioned by the Vancouver Humane Society (VHS) among a representative sample of Lower Mainland residents from the Angus Reid Forum, asked participants about their dietary preferences and attitudes around plant-based eating.

73% of respondents agreed that “Food services that offer a greater variety of plant-based options are more inclusive to all”. This sentiment was shared by a majority of people regardless of their own dietary preferences; 95% of vegans or vegetarians and 71% of people following other diets agreed with the statement.

The poll results demonstrate that the demand for plant-based options is growing, with 65% of respondents having reduced their consumption of animal products.

Differences between age demographics indicate a growing shift toward plant-based foods over each generation – 69% of respondents aged 18-34 had reduced their animal product consumption, compared to 66% of respondents aged 35-54 and 60% of respondents aged 55+.

“A growing number of consumers are reducing or eliminating animal-based products, with more people turning to plant-based options when they are available,” said VHS Communications Director Chantelle Archambault.

Businesses and organizations are already moving to meet the growing demand for plant-forward foods. Many institutions that now offer plant-based menu items, such as Panago Pizza and the University of British Columbia (UBC), cite sustainability commitments as one motivation for the shift.

“There are so many great reasons to shift towards a more plant-based diet but for us at UBC Food Services we have done this to support the health of our students and the planet,” said David Speight, Executive Chef and Culinary Director of UBC Food Services. “We know that plant-based diets can provide excellent health benefits for our students and they reduce the negative environmental impacts on our planet compared to more animal protein centric diets.”

Other local businesses and institutions are stepping up to meet consumer demand as well. Last year, the City of Vancouver committed to exploring a 20% reduction in animal-based products in favour of plant-based foods in their municipal food purchasing, such as through catering and city-owned concessions.

The new polling data suggests that this growing movement toward accessible, affordable, and tasty plant-based options could prompt a greater dietary shift in the future. 65% of respondents identified that they “would eat more plant-based meals if there were more tasty options available when going out to eat”.

Speight added, “We have shifted a large percentage of our menu offerings to plant-based and our students are still asking for more. It shows a real hunger for great tasting plant-based offerings.”

@vancouverhumane Visit PlantUniversity.ca for more information! #PlantBased #BCBusiness #Vegan #PlantBasedFood ♬ original sound – Vancouver Humane Society

“With the public increasingly interested in plant-forward food items and calling for corporate responsibility, we’re eager to see more businesses and organizations introduce plant-based options in the coming years to avoid being left behind,” said Archambault.

This shift has the important added benefit of reducing the number of animals suffering for human food production.

The VHS is offering free support to B.C.-based institutions, such as restaurants, long-term care homes, and schools, that are interesting in introducing more plant-based menu items.

– ends –

SOURCE Vancouver Humane Society

For more information, contact Chantelle Archambault: 604-416-2903, chantelle@vancouverhumanesociety.bc.ca

Plant-based popularity seems ever-growing

Post author By Heather Whitehead
Post date May 19, 2022

Plant-based popularity seems ever-growing

Plant-based eating has moved into the mainstream in recent years, as demonstrated by a 2018 national survey conducted by Dalhousie University which found British Columbia is leading the dietary revolution. The survey found that nearly 40 per cent of British Columbians 35 and under say they follow a vegan or vegetarian diet.

In North America, a growing number of schools, hospitals, food service providers, businesses and municipalities are recognizing and acting on the collective impact of our food choices, and as a result are embracing the plant-based movement.

Find plant-based businesses near you

At least 16 U.S. cities and counties have included meat-reduction efforts in their climate change mitigation strategies. For example, Santa Monica, California’s climate action plan commits the municipality to reducing meat and dairy purchases by 15% and Portland, Oregon’s climate action plan commits to increasing institutional purchases of healthy, climate-friendly food at public meetings, events, and in government facilities.

Also in the U.S., Chartwells and Morrison Health Care committed to shifting 20% of menu offerings to plant-based by 2020; the University of Guelph in Ontario is working to replace 20% of meat protein with plant-based proteins; and Western University in Ontario is aiming for 55% of menu options to be based on plant proteins.

Metro Vancouver has seen amazing progress in recent months. In November 2021, citing a report from the Vancouver Humane Society, the City of Vancouver unanimously passed a motion to shift 20% of animal-based purchasing to plant-based. The District of North Vancouver passed another plant-forward motion in March citing the same report.

Amaga Food, a North Vancouver food service provider for several secondary schools, has also committed to transitioning 20% of menu offerings to plant-based. To date, 16 secondary and post-secondary schools throughout Metro Vancouver have also worked to increase their plant-based offerings through initiatives like Meatless Monday.

Share the plant-based movement!

Find tools and tips to advocate for more plant-based options in your area here.

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More cafes increasing plant-based milk options

Post author By Chantelle Archambault
Post date March 28, 2022

More cafes increasing plant-based milk options

As the demand for plant-based foods is increasing, more cafes are responding by shifting menus.

Why are cafes shifting toward plant-based options?

A global collective of 11,000 scientists recently declared a climate emergency and pointed to six critical steps to addressing the situation. Included in the six recommendations was the assertion that “eating mostly plant-based foods while reducing the global consumption of animal products, especially ruminant livestock, can improve human health and significantly lower greenhouse gas emissions.”

Institutions that offer food service can help make it easier for consumers to access plant-based options by prioritizing those items on daily menus. One useful and effective strategy includes making the default menu option plant-based, effectively making the climate-friendly, healthy and humane option the easiest choice for consumers, while still allowing the consumer the ability to modify the default option if they so choose.

Tips on going dairy-free

Chain cafes are shifting their menus

By 2030, Starbucks is aiming for a 50 percent reduction in its carbon emissions, water withdrawal and waste sent to landfills. “Alternative milks will be a big part of the solution,” said Starbucks CEO, Kevin Johnson. “The consumer-demand curve is already shifting.”

Johnson says the company will encourage consumers to choose plant-based milk made from coconuts, almond, soy or oats, which all have a smaller environmental footprint than dairy products. In North America, 15 to 20 percent of Starbucks customers already opt for plant-based milk options.

However, the company has not yet moved to remove the additional $0.80 charge from its plant-based milk options in North America. This is a necessary next step to truly encourage a more sustainable, environmentally-friendly and animal-friendly shift.

The company’s announcement comes after an environmental assessment determined that dairy products are the largest source of carbon dioxide emissions across its operations and supply chain.

The move to prioritize plant-based milk is part of Starbucks’ updated sustainability plan, which includes a pledge to “expanding plant-based options, migrating toward a more environmentally friendly menu.” The company is currently exploring new plant-based beverages and breakfast menu items.

The coffee giant’s expanded sustainability plan and focus on plant-based foods reflects the growing need to address our food system’s contribution to climate change, the global biodiversity crisis and the high demand for meat that drives factory farming.

Tim Hortons is also recognizing the importance of offering more plant-based milk options.

As a response, Tim Hortons introduced almond milk at locations across Canada in 2020, oat milk in 2021 and soy milk at select locations. According to Tim Hortons, research shows that customers who request plant-based milks prefer almond over any other types.

Independent cafes are leading the way

A hand holds a pink beverage in a glass mug from the top floor overlooking Kind Cafe, Vancouver.

Many smaller cafes are joining or leading this plant-based movement. One in particular is Kind Café, located on Main Street in Vancouver. This locally owned, 100% plant-based and zero-waste cafe offers a number of plant-based milk options, including a variety of nut milks.

This is an excellent example of a cafe that offers plant-based milk as their default option.

Looking to find more plant-based cafes? Visit PlantUniversity’s Animal-free shopping & eating guide!

Find local plant-based businesses

Interested in learning more tips for expanding plant-based menu options at your school, workplace, business or in your community? Get in touch with us!

Cambridge University cuts emissions with less meat & more plant-based foods

Post author By Julia McCann
Post date January 31, 2022

Cambridge University cuts emissions with less meat & more plant-based foods

Back in 2016, Cambridge University made the decision to remove beef and lamb from its campus menus and offer more plant-based dishes in an effort to reduce its food-related emissions.

Cambridge pointed to the fact that producing beef and lamb emits 250 times more greenhouse gases per gram of protein than legumes (lentils, chickpeas, beans) and that one meal with beef or lamb has the same footprint as eight months of chickpea-based meals. They also highlighted that plant-based foods require less water and land than animal-based foods.

The school has since reported that the decision, which was part of its Sustainable Food Policy, has been effective in reducing emissions per kilogram of food purchased by 33 per cent and land use per kilogram of food purchased by 28 per cent. The move cut the school’s overall emissions by 10.5 per cent, while simultaneously increasing sales and profit.

“It is hard to imagine any other interventions that could yield such dramatic benefits in so short a span of time,” said Andrew Balmford, professor of Conservation Science at the University of Cambridge.

In addition to swapping out red meat options for more plant-based dishes, the school focused on making plant-based dishes appealing and accessible. Cambridge’s catering team took part in plant-based cooking classes and visited restaurants with plant-based menus for inspiration. Managers received training on marketing for sustainability rather than for profit.

Meanwhile, dishes added to the menu were strategically placed in the cafeteria to highlight them and encourage customers to choose them over meat-based options.

When it came to the labelling of dishes, staff focused on the ingredients rather than identifying dishes as specifically “veg” or “vegan”. They hoped this would create universal appeal and that customers would focus on the deliciousness of the dish.

Some of the most popular plant-based dishes include Swedish style vegballs with mash and creamy mustard sauce, smoky Moroccan chickpea stew with saffron infused couscous, and a sweet potato burger.

The success of this decision by Cambridge University serves as an inspiring example for other post-secondary schools and institutions that offer food service. It also comes at a crucial time; a growing body of research concludes that a significant reduction in global meat consumption is essential for addressing climate change, the global biodiversity crisis and the high demand for meat that drives the cruel factory farming system.

Interested in introducing or expanding plant-based menu options at your school, workplace, business or in your community? Get in touch!

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Polling data from the Lower Mainland shows a plant-forward future is on the horizon

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