Read the full article at HumaneSociety.org
Article by The Humane Society of the United States, 2025
The Humane Society of the United States has released a new scorecard assessing how some of the nation’s largest higher education institutions are advancing sustainability by adding more plant-based meals to their menus and reducing their reliance on animal products. These schools, which serve millions of meals annually through their self-operated dining programs, play a vital role in combatting climate change, improving student health and reducing the suffering of animals used for food.
“Higher education institutions are positioned to have a tremendous positive influence not only in the classroom, but also in the dining hall,” said Kate Watts, director of Food Service Innovation at the HSUS. “Now more than ever, students are demanding meal options that are healthier for themselves and the environment. Colleges and universities have a responsibility to meet these demands, be transparent about their sustainability targets for prospective and current students, and work to reduce their environmental impact.”
The purpose of the College and University Protein Sustainability Scorecard is not only to evaluate the institutions with the most impressive sustainability goals, but also to identify which schools are prioritizing food-related sustainability through concrete, evidence-based strategies. By uncovering how each school plans to achieve its stated goals and providing valuable information on how they track and report on progress, the scorecard aims to promote transparency and accountability within colleges and universities.
For the report, the HSUS focused on schools with the largest undergraduate population that also have self-operated dining programs and are not contracted with a food service management company. The HSUS sent surveys to 39 schools in June 2024 and gave them two months to submit, with 26 completing the survey.
One-third of the colleges and universities surveyed for the scorecard reported impressive sustainability goals with well-defined strategies to effectively reduce their environmental footprint from food emissions. Common strategies included offering regular training for culinary staff members on preparing and serving more plant-based items as well as including carbon emissions data on menus to inform students of their meals’ climate impact at the point of sale. The institutions receiving the highest grades on the scorecard are actively increasing their plant-based offerings by implementing new recipes or products annually and decreasing their overall animal protein purchases by utilizing plant-based proteins as the default within dining halls or dining stations.
Matthew Ward, executive chef of Residential Dining at the University of North Texas, which ranked #2 on the scorecard, highlighted the school’s approach: “The University of North Texas Dining Services is dedicated to providing diverse, plant-forward dining options that promote student health and well-being while fostering a culture of sustainability. By prioritizing a variety of plant-based foods, we aim to accommodate dietary preferences, enhance inclusivity, and ensure all students have access to nutritious, eco-friendly meals. As a proud Menus of Change University Research Collaborative member, our institution embraces sustainable and health-conscious dining practices. This commitment aligns with the Collaborative's principles, supporting our efforts to transform campus food systems and advance a more sustainable future.”
Joey Martin, senior executive chef of Dining Services at the University of California, Los Angeles, which ranked #10, shared: “As the #1 public university in the nation and with UCLA Dining leading the “Best College Food in America” rankings for the past six consecutive years, we take pride in leading the way with sustainable, plant-based menu options. Offering these choices is important not only for our students’ health but also for the planet, and it’s a responsibility all schools should be focusing on.”
Top 10 schools in order of overall score:
1. University of Colorado Boulder (75% of options offered will be plant-based by 2025).
2. University of North Texas (50% of meals offered will be plant-based by 2025).
3. The University of Texas at Austin (50% of meals offered will be plant-based by 2024).
4. University of Michigan–Ann Arbor (55% of meals offered will be plant-based by 2025).
5. University of Arizona (40% of meals offered will be plant-based by 2025).
6. Washington State University (40% of meals offered will be plant-based by 2025)
7. University of California, Berkeley (50% of meals offered will be plant-based by 2027).
8. Rutgers University (50% of meals offered will be plant-based or low-carbon by 2024).
9. Oregon State (50% of meals offered will be plant-based by 2027).
9. The University of Washington (48% of meals offered will be plant-based by 2025).
10. University of California, Los Angeles (50% of meals offered will be plant-based by 2027).