Ghent (Eurotoday): Elena Lievens at Artevelde University aims for 60% plant-based food by 2027 to cut emissions, promoting sustainable eating habits.
According to Elena Lievens, she particularly focuses on the sustainability side. She noted how food is in charge of creating 6% of the whole greenhouse gas emissions here at school. While many climate efforts usually target transportation and energy use, Lievens emphasised that food is another important area to consider for reaching climate goals.
What changes is Ghent University making for plant-based food?
Lievens noted that the university organises several events where food plays a central role, such as the New Year’s reception, the opening of the academic year, team days, and working lunches for research groups. She believes that the university can contribute to spreading awareness about sustainable eating by promoting plant-based food at these gatherings. This commitment to offering plant-based options is considered a positive step for the environment.
If we want to offer more climate-friendly food, we quickly end up with a plant-based offering
Elena Livens, sustainability policy officer at Artevelde University College
By 2030, however, the group aims to source 60 percent of its food from plants. This is part of an ambitious goal, becoming climate-neutral by 2050. As of now, the college produces 13,000 tons of CO2 annually. From food, this comes in at 6 percent, travel contributes 78 percent, and energy use is responsible for 14 percent.
Ghent University introduced plant-based catering options
According to Lievens, the first fundamental change relates to the food served in the university: plant-based food. This supports the environment and health. A plant-based diet reduces greenhouse gas emissions, land use, and water use compared to a diet containing meat, making it a very intelligent choice. The university recently added more plant-based options to blank”>catering for events, thereby showing its commitment to green decisions.
The university aims to reduce these emissions through more climate-friendly food options and changes in the catering processes that allow it to serve food for events. This initiative aims to influence students, staff, and visitors to adopt a more sustainable eating pattern.
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