If you’re a part of a college, university, or other organization that works with a food service provider, here are seven things you can ask the dining or catering staff to do that will each help reduce consumption of animal products (which has positive impacts for human health, for animals, for the climate, and for the budget).

Make up to 75% of your entrees, sides, and soups plant-based. Download the Food Service Professional’s Guide to Meat-Free Meals for ideas.
Position plant-based options near the entrance of dining operations, and highlight the flavors rather than the health benefits of those options.
Use smaller portions of meat. Instead of offering whole chicken breasts, for instance, offer 3oz. servings.
Highlight alternatives to cow’s milk at breakfast stations. Oat milk is an inexpensive, popular, and healthy alternative that can be made in-house.
Place meat options at the end of buffet lines to encourage consumption of plant-based foods.
Adopt a “default veg” policy for catering, by providing a plant-based meal option as the default and asking anyone who wants to eat meat to let you know. Organizations that have adopted this policy report overall reductions in consumption of animal products, without restricting anyone’s ability to choose what they want to eat.
Gain positive attention for your campus by hosting a free event for culinary teams, dietitians, nutritionists, or other food service professionals to learn about plant-based cooking. Request your free event from Forward Food.

If you try any of these in your dining hall or organization, please let us know, and share any steps your facility is taking to reduce consumption of animal products by commenting below!