SLU’s Plant-Based Pitch: A Bold Idea for a Greener Future
As a former faculty member of the University of Colorado Boulder, it was great, but not surprising, to see UCB recently recognized as the number one post-secondary institution in the United States for plant-based dining and sustainability. This recognition, driven by UCB students, resulted from the Humane Society of the United States’ 2025 College and University Protein Sustainability Scorecard. UCB was the only university with plant-based menu offerings exceeding 50 percent. UCB has a goal of 75 percent plant-based menu options by the end of 2025.
Eliah Golden, chef and associate director for residential dining and culinary operations at UCB, stated, “We’re honored to be recognized for our efforts to provide UCB students more climate-friendly, plant-based menu items. We’re committed to offering students delicious, nutritious and sustainable food options to help fuel their academic success and create lifelong habits that contribute to healthy bodies and healthy minds.”
Kate Watts, director of food service innovation at the Humane World for Animals, added, “A shift toward plant-based foods is the most impactful way food service providers can reduce their impact on the planet and reach their sustainability goals. Higher education institutions are positioned to have a tremendous positive influence.”
This recognition prompted reflection on my alma mater, St. Lawrence University, a liberal arts institution known for its environmental commitment. Given SLU’s dedication to critical thinking and its recent focus on the Center for the Environment, a transition to a predominantly plant-based dining system would align perfectly with its core values.
A liberal arts education encourages ethical exploration. The transition to a plant-based menu at SLU would provide students with opportunities to examine the intricate connections between food systems, environmental impact and animal welfare. Courses across various disciplines could further delve into the ethical, ecological and social implications of food choices.
The environmental impact of animal agriculture is substantial. Livestock production significantly contributes to greenhouse gas emissions, deforestation, water pollution and land degradation. By shifting towards plant-based meals, SLU can drastically reduce its carbon footprint, demonstrating tangible action against climate change. This would resonate with environmentally conscious students and reinforce SLU’s leadership in sustainability.
A plant-based dining system also promotes health and well-being. Diets rich in fruits, vegetables, legumes and whole grains are linked to numerous health benefits. Prioritizing plant-based options would foster a healthier campus environment and empower students to make informed nutritional choices.
Embracing a plant-based approach would enhance SLU’s reputation as an innovative and forward-thinking institution. This initiative would attract students and faculty who are passionate about sustainability and ethical living, enriching the campus community. It would also provide unique learning opportunities for students to explore the environmental, ethical and health implications of food choices.
A liberal arts education fosters empathy. A plant-based dining system would significantly reduce the university’s contribution to animal suffering, cultivating a more humane campus culture. Students would learn to extend their compassion beyond human interactions, recognizing the sentience and intrinsic value of all living beings.
Given SLU’s current financial constraints, a plant-based transition holds potential financial benefits. While initial adjustments may require investment, long-term cost savings are plausible. Plant-based ingredients are often less expensive than meat and dairy. Reduced reliance on industrial animal agriculture could also lower waste management costs and unlock sustainability-focused funding.
Beyond direct savings, a plant-based menu would enhance SLU’s reputation, attracting environmentally conscious students and philanthropic support. The university could become a model for other institutions, demonstrating the integration of sustainability and animal welfare into a liberal arts environment.
Embracing a plant-based dining future is not about restrictions; it’s about expanding culinary possibilities and fostering a community that values compassion, sustainability and intellectual curiosity. By making this bold move, SLU can cultivate change, both within its campus and beyond, solidifying its position as a progressive and responsible liberal arts institution. Let’s go SLU!