Why Focus on Red Meat?

The production of red meat is a major contributor to greenhouse gas emissions, primarily because of the agricultural production methods used and associated land-use changes. Red meat production is also a leading cause of nitrogen pollution, which contaminates local and regional bodies of water. By reducing red meat consumption on campus, we can directly impact both of these environmental and human health challenges, now and into the future. 

Key Strategies:

Plant-Based Alternatives:

Replace beef, pork, and lamb with plant-based options such as beans, lentils, and falafel.

Offer veggie burgers bursting with whole grains as an appealing alternative.

Educational Initiatives:

Inform Students: Educate students about the climate impact of their food choices.

Informed Decisions: Empower them to make informed decisions about their carbon and nitrogen footprints when selecting meals.

Targeted Reduction Goals:

Set specific targets for reducing red meat consumption:

Brown University: As part of the University’s Sustainability Strategic Plan, Brown  aims to reduce red meat consumption by 25% by 2025 and then 50% or greater by 2030.

Balancing Reduction and Choice:

Substitution, not Elimination: Reduction doesn’t mean elimination. Beef burgers are still available but may appear less frequently.

Creative Approaches: Collaborate with chefs to find creative ways to achieve reduction targets.

Long-Term Impact:

By implementing these strategies, we can contribute to a more sustainable campusand encourage mindful food choices among students.

Remember, small dining choices can have a big impact! Together we are making a difference.

Explore the Office of Sustainability and Resiliency’s website to learn more about the Sustainability Strategic Plan and Brown’s commitment to Reduce Nutrient Pollution.