Reducing red meat consumption in campus dining halls

Image:  Beans instead of beef, falafel in place of pork, burgers bursting with grains. These are just a few of the changes found in some college dining halls, where cafeteria workers are serving up food with a side of sustainability from menus that consider climate change alongside student nutritional needs. As the climate crisis worsens, with rising temperatures and water levels, colleges are trying to build out sustainability initiatives to lessen their carbon footprints. And at some...