Plant-based milk will be subsidized in college for the month of February – The University Times
Plant-based milk will be subsidized, so it will cost the same price as dairy milk in all Trinity Catering restaurants for the month of February.
The idea came from student Heather McClean who came up with the plan as part of an assignment for her class “The Psychology of Climate Change”.
The initial task was to produce a policy brief with the psychological basis of a particular environmental challenge and to present potential solutions.
Talk to college timeProfessor Clare Kelly, who teaches the course, said McLean “took the task a step further in that she actually contacted Healthy Trinity”.
Kelly added that she emailed Provost Linda Doyle to “advocate to make it more permanent.”
Vegetable milks will be subsidized at the same price as cow’s milk in hot drinks throughout the month of February. With my thanks to @TCDbites to facilitate @IMMAlabis the student leading this initiative. pic.twitter.com/aHnIYMfPIA
— HealthyTrinity (@TCDHealthP) February 1, 2022
In November last year, the Trinity College Dublin Students’ Union (TCDSU) voted to push for more plant-based options in the College’s catering services.
The union called for the replacement of animal products with “likely priced, healthy, ethical and sustainable plant-based alternatives”.
The motion was moved by second-year PPES class representative László Molnárfi and was seconded by the union’s environment manager, Sam Foley.
He said: “As Ireland’s leading university, we need to show leadership and raise our profile as a sustainability-focused university ready to play its part in improving catastrophic climate change and climate change. biodiversity loss.
Molnarfi originally proposed that TCDSU push for Trinity Catering to be completely factory-based, but his motion was changed.
According to the Environmental Protection Agency, agriculture is responsible for 36% of all greenhouse gas emissions. The motion will also see TCDSU push “to ensure that all food service food products are audited with a climate-focused approach.”
Trinity’s 20th Annual Green Week takes place the week of February 21 and will be themed around “Fixing Our Broken Food Systems”, and will aim to educate students and staff on all aspects of food production” from farm to fork”. Topics will include how food is grown, food waste and food poverty.
Last month, the University of Cambridge said removing beef and lamb products from its menus had resulted in a 33% reduction in carbon emissions per kilogram of food.
The university’s sustainable food policy, which was implemented in 2016, focused on reducing meat consumption, increasing plant-based options on menus, removing unsustainable fish menus and the reduction of food waste.
Steps taken to implement the policy included educating catering staff about the environmental benefits of plant-based options and providing chefs with vegan cooking lessons. To encourage changes in consumer behavior, the food service has increased plant-based options on menus while removing beef and lamb dishes.