Open letter: Sustainable dining on university campuses

Dear University Presidents, Dining Services Directors, and Student Government Leaders,

We, the undersigned academics, professionals, students, and alumni, are calling on Canada’s universities to show leadership in one of the most immediate and impactful areas of climate action: transforming campus food systems through a shift toward plant-based meals and procurement.

Universities have a unique capacity to model sustainability through education, research, and daily operations. The food served in campus dining halls represents a powerful opportunity to align institutional practices with climate, biodiversity, and health goals. 

The evidence is clear. A 2018 global study by Dr. Joseph Poore and Dr. Thomas Nemecek analyzed data from nearly 38,000 farms and found that producing animal-based foods generates far more greenhouse gas emissions, land use, and water pollution than plant-based foods. Shifting to plant-based diets can reduce food-related emissions by up to 73 percent and land use by up to 76 percent [1].

Recent scientific evidence makes the need for action even more urgent. The 2025 State of the Climate Report shows that Earth’s vital signs are “flashing red,” with record global temperatures, rapid ocean warming, accelerating ice loss, and rising fire-driven forest destruction—clear indicators of approaching climate tipping points [2]. The Planetary Health Check 2025 finds that seven of nine planetary boundaries have now been crossed, driven by biodiversity loss, land-system change, freshwater stress, nutrient and chemical pollution, and warming, acidifying oceans [3]. Meanwhile, the EAT-Lancet Commission 2.0 (2025) warns that without rapid dietary change, food systems alone could push global warming beyond 1.5°C, urging a doubling of plant-based foods and at least 50 percent reduction of red meat and sugar to remain within safe ecological limits [4]. Together, these findings reinforce that transitioning toward plant-based diets is essential for climate stability, ecosystem resilience, and global health.

These findings are also consistent with Canada’s own public health guidance. The 2019 Canada’s Food Guide recommends choosing protein foods that come from plants more often and encourages meals rich in vegetables, fruits, whole grains, and pulses [5]. This national standard reinforces that plant-based eating benefits both human and planetary health.

Canadian universities are well-positioned to lead this change. Canada is a global leader in producing sustainable, protein-rich crops such as beans, lentils, and peas. These foods are nutritious, affordable, and low in environmental impact. By featuring them more prominently in campus dining, universities can support local farmers, strengthen food security, and reduce emissions while offering meals that reflect Canada’s cultural and culinary diversity.

We encourage universities to work collaboratively with students, chefs, sustainability offices, and community partners to expand the availability and appeal of plant-based meals and to set clear, measurable goals for increasing their proportion on campus menus. This should include adopting sustainable procurement policies, investing in culinary training and innovation, and integrating food systems education across disciplines. These actions align with Canada’s 2030 Emissions Reduction Plan [6], the UN Sustainable Development Goals, and the ethical commitments that define higher education.

This call is not about limiting individual choice. It is about institutional leadership. Publicly funded universities have both the responsibility and the opportunity to ensure that their operations reflect the research, values, and innovation that drive progress toward a livable and just future.

Canadian universities have long led in scientific discovery, environmental stewardship, and social change. By committing to a transition toward plant-based food systems, they can once again demonstrate how knowledge and action can come together to create a healthier planet and a more sustainable society.

Sincerely,

Academics, Professionals, Students and Alumni

“We are the first generation to feel the impact of climate change,
and the last generation that can do something about it.”– Governor Jay Inslee, echoed by President Barack Obama

Acknowledgments

This open letter was inspired by similar efforts led by UPGRADE Dining in the U.S., and Plant-Based Universities in the UK. We are grateful for their leadership in advancing sustainable campus dining worldwide.

References

1. Poore, J., & Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science, 360(6392), 987–992. https://doi.org/10.1126/science.aaq0216
2. Ripple, W. J., Wolf, C., Mann, M. E., Rockström, J., et al. (2025). The 2025 State of the Climate Report: A Planet on the Brink. BioScience, 75(11), 1269–1274. https://doi.org/10.1093/biosci/biaf149
3. Sakschewski, B., & Caesar, J., et al. (2025). Planetary Health Check 2025: A Scientific Assessment of the State of the Planet. Potsdam Institute for Climate Impact Research. https://www.planetaryhealthcheck.org/wp-content/uploads/PlanetaryHealthCheck2025_ExecutiveSummary.pdf
4. Rockström, J., Thilsted, S. H., Willett, W. C., et al. (2025). EAT-Lancet Commission 2.0 Report on Healthy, Sustainable, and Just Food Systems. The Lancet, 406(10279), 1625–1700. https://doi.org/10.1016/S0140-6736(25)01201-2
5. Health Canada. (2019). Canada’s Food Guide: Healthy eating recommendations. https://food-guide.canada.ca/en/
6. Government of Canada. (2022). 2030 Emissions Reduction Plan: Canada’s Next Steps for Clean Air and a Strong Economy.https://www.canada.ca/en/services/environment/weather/climatechange/climate-plan/climate-plan-overview/emissions-reduction-2030.html