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eco-enviro

September 10, 2019 - Eastern Daily Press (UK)

University takes red meat off the menu to cut carbon emissions - sparking anger from farmers

University takes red meat off the menu to cut carbon emissions - sparking anger from farmers
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The University of Cambridge says its sustainable food policy - which includes removing beef and lamb from the menu, promoting plant-based food options and reducing food waste - has cut carbon emissions per kilogram of food purchased by 33pc.

Andrew Balmford, professor of conservation science at Cambridge, said: "The university's catering managers have, in a very short time, dramatically reduced the environmental footprint of their operation while simultaneously increasing sales and profit. It is hard to imagine any other interventions that could yield such dramatic benefits in so short span of time."

Read more at Eastern Daily Press (UK)


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