Should the University of Nottingham Stop

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Should the University of Nottingham Stop Selling Meat?

Banning the sale of meat-products on campus is a hugely contentious issue. However, Lois has done some research and summarised some of the key benefits of going meat-free. On the 7th November 2019, The University of Nottingham’s Student Union officially declared a climate emergency. This statement indicates a commitment to hold the burgeoning climate crisis at the forefront of university decisions, alongside a pledge towards carbon neutrality by 2028. To meet these requirements, drastic change is needed. Banning the sale of meat on campus could be a vital move towards a more sustainable future. Whilst a plastic cup levy, food waste bins and crisp packet recycling points are all commendable steps, there is a danger that, as time is running out, more drastic measures may be necessary. “Banning the sale of meat on campus could be a vital move towards a more sustainable future”

As the UK government’s advisory Committee on Climate Change has reported, the health of our environment is declining at a disturbingly rapid rate. Average UK temperatures have risen by 0.8°C over the last 40 years, soil fertility is at an all-time low and we are facing the threat of mass extinction as a result of future warming, flooding and natural disasters which will destroy homes and ecosystems. But is the agricultural industry to blame? “Three of the largest agricultural corporations, JBS, Cargill and Tyson, are estimated to have emitted more greenhouse gases last year than all of France” Intensive farming and food production are undoubtedly affecting our environment. Researchers estimate that 86% of all food-related greenhouse gas emissions come specifically from the agricultural industry, yet meat and dairy only make up 18% of our average calorie intake. This discrepancy reveals just how illogical our current food system is! A typical response to such figures is that these animal products come from factory farms and the sustainable solution would be to eat locally sourced meat.

It is true that the meat industry’s top dogs are causing the most damage. Three of the largest agricultural corporations, JBS, Cargill and Tyson, are estimated to have emitted more greenhouse gases last year than all of France; these figures rival some of the biggest oil companies. However, it would simply not be sustainable for everyone to eat only local, grass-fed, organic or free-range meat.

After all, there is a reason why factory farms were invented: they require fewer natural resources and ultimately increase profit, whilst driving down costs for both companies and consumers. Also, 95% of the meat we buy comes from factory farms, fuelling the majority of budget-conscious, meat-eating students who fill their plates with cheap supermarket meat. As the number of livestock mega-farms, recorded at 800 in 2017, only continues to grow, the switch to so-called sustainable meat is not a realistic solution.

The reality is, as noted by WWF, we are currently using three planets’ worth of resources, and switching to non-factory-farmed meat would only drive this number up. Besides, upon closer inspection, labels such as ‘organic’ and ‘free-range’ often camouflage a less-than-friendly reality. For example, the RSPCA’s specifications for free-range poultry require ‘no more than 13 birds a square metre’, a minimum age of just two months at slaughter, and access to the open air for only half this very short lifetime. However, is there another option?

“A meat-free campus would be more inclusive: no religion insists on meat-consumption”

Plant-based meat alternatives are at an all-time high. Companies such as ‘Beyond Meat’ and ‘Vivera’ have taken the meat-industry by storm by offering plant-based alternatives that are just as tasty and without environmental and ethical baggage. Whether such alternatives are better for the environment or our health has been held up to frequent scrutiny. Despite the common nutritional anxieties surrounding a plant-based diet, such alternatives can easily provide all nine essential amino acids required for excellent human health.

Furthermore, a plant-based diet has been proven by the Academy of Nutrition and Dietetics, the largest organisation of food and nutrition professionals, to be appropriate for all stages of life, and recent documentaries such as The Game-Changers have shown that gym-goers can easily get their proteinfix straight from the plant source. Moreover, a meat-free campus would be more inclusive: no religion insists on meat-consumption!

“As an educational, progressive institution, our actions should be subject to change in alignment with social and environmental values. Perhaps it’s time for meat to face its final judgement” With regards to the planet, plant-based alternatives use considerably less energy, water and land, whilst also emitting fewer harmful gases into our atmosphere. Although many believe that the consumption of soy-products, such as tofu, is causing comparable harm to our environment, the reality is that we feed over 90% of the soy crops grown to the livestock we eat! I spoke to Ann-Marie Bell, the team-leader at Hendersans, the vegetarian restaurant on B floor of the Portland Building, to find out more about the potential of a meat-free university. Bell only had to point to the amazing array of meals and snacks they offer to demonstrate how a meat-free diet can be delicious, healthy and affordable. The restaurant is providing for the demands of students, says Bell, as they predominantly serve vegans, a student and social community which is growing indefinitely.

Bell herself has seen how the restaurant can alter outlooks on food by showing meat-loving students that any meal can be easily made vegetarian, vegan or gluten-free, and be just as tasty. Hendersans is set to thrive as it welcomes more and more students to enjoy its planet, purse and foodie-friendly offerings.

The potential backlash in response to banning meat on campus is undeniable. Students across the country love tucking into bacon sandwiches and burgers to fuel studies or cure hangovers, and I’m sure our students are no exception. To stop selling meat would surely have a ripple effect on the lifestyle and routines of our university community. However, are we doing the planet a disservice by continuing to serve meaty dishes simply because of choice, tradition, or convenience? As an educational, progressive institution, our actions should be subject to change in alignment with social and environmental values. Perhaps it’s time for meat to face its final judgement. The switch has already been made by the likes of the University of Cambridge and Goldsmiths who, in banning the worst offender, red meat, say they are simply recognising their power and accountability in the current climate crisis. Encouragingly, Cambridge has already reported a 33% reduction in carbon emissions per kilogram of food served!

Lois Freeman Images & Page Design by Nina Shasha Illustrations by Natasha Phang-Lee