UCL Urban Laboratory is now 100% Powered by Plants

The campaign began when the Sustainability Champions within the Psychology of Language Division (PALS) raised the question of whether the department could provide 100% vegetarian catering across events and meetings. They felt this would enhance the health and wellbeing of staff and students and would be a positive action in face of the Climate Emergency.

Why are departments going vegetarian?

Better for our climate

The latest Intergovernmental Panel on Climate Change (IPCC) report, which UCL researchers made significant contributions to, calls for ‘rapid and far-reaching’ transitions in policies on agriculture and dietary change. The meat and dairy industry produces 60% of agriculture’s greenhouse gas emissions(2) and it is considered to be the leading cause of species extinction, ocean dead zones, water pollution, habitat destruction and land desertification(3). If all departments switched to 100% vegetarian catering, UCL’s food emissions would be reduced by 40%, saving ~5,000 tonnesCO2 per annum, equivalent to taking 1,000 cars off the road(4).

Better for our health

There is now compelling scientific evidence that reducing meat consumption improves health (5) and reduces the risk of some of the leading causes of death today including cardiovascular disease, some cancers, type 2 diabetes and bowel cancer(6).

There are also significant health benefits to addressing climate change; twelve UCL departments contributed to the Lancet Countdown which concluded that "tackling climate change could be the greatest opportunity for global health in the 21st century"(7).

“There is an increasing evidence-base to support the enhanced wellbeing of those who do not consume meat. It is our strategic objective in 2019 as a Division to improve the wellbeing of our staff. The decision to exclude meat products from Division-funded functions is in line with this objective." Professor Peter Fonagy (Head of UCL PALS) 

The campaign was endorsed by UCL’s Sustainability Director, Richard Jackson:

“We are delighted that the UCL Division of Psychology and Language Sciences are leading the way in sustainability by going 100% vegetarian. The meat industry is one of the least sustainable sectors, emitting 51% of annual greenhouse gas emissions and clearing 88% of rainforests for grazing. We’re overwhelmed with the commitment that the UCL community has shown in pushing sustainability to the front of UCL’s agenda and leading us towards a sustainable future.”

References

1. IPCC. Summary for Policymakers of IPCC Special Report on Global Warming of 1.5°C approved by governments [Internet]. 8 October 2018. [Accessed 28 April 2019]; Available from: https://www.ipcc.ch/2018/10/08/summary-for-policymakers-of-ipcc-special-report-on-global-warming-of-1-5c-approved-by-governments/

2. Watts N, Adger N, Ayeb-Karlsson S, Bai Y and Byass P.  The Lancet Countdown: tracking progress on health and climate change 2017; 329(10074); 1151-1164.

3. Machovina Brian, Feeley K and Ripple W. Biodiversity conservation: The key is reducing meat consumption. 2015; 536(2015);419-431

4. Based on data on current UCL hospitatlity provision and carbon factors from Espinoza-Orias N, et al. 2018, Understanding the impact on climate change of convenience food: Carbon footprint of sandwiches, Sustainable Production and Consumption

5. Craig, W. Health effects of vegan diets. 2009;89(5): 1627S – 1633S

6. NHS. Red meat and the risk of bowel cancer [Internet]. No date. [Accessed 28 April 2019]; Available from: https://www.nhs.uk/live-well/eat-well/red-meat-and-the-risk-of-bowel-cancer/

7. Watts N, Adger N, Ayeb-Karlsson S, Bai Y and Byass P.  The Lancet Countdown: tracking progress on health and climate change 2017; 329(10074); 1151-1164.