Food at UCL wins ‘Best plant-based menu’ at the U Dine Awards

Image (from left): Alexandra Koskinen (Head Chef), Nikita Singh (Senior Marketing Manager), Jo Randall (Human World for Animals), Simon Rimmer (Awards Host). 

Food at UCL, delivered by Gather&Gather, received the award on 16th June in recognition of the MOCK x Bird pilot – a bold initiative that transformed a popular fried chicken offer into a fully plant based fast food experience.

The idea for MOCK x Bird was shaped directly by feedback gathered through UCL’s termly Foodies Forum. While Food at UCL has long prioritised plant-led dining – with menus at least 50% vegetarian or vegan and carbon labelling across meals – insights showed that progress in reducing meat consumption had begun to plateau.

Students highlighted that while plant-based options were available, they often lacked variety, visibility and the indulgent appeal associated with fast food. There was a clear appetite for familiar, satisfying formats that could compete with traditional meat-based favourites.

Reimagining fast food on campus

To respond, Food at UCL partnered with plant-based protein brand MOCK, which specialises in replicating the taste and texture of chicken. Head Chef Alex and the team worked closely with students to co-create a menu centred on widely loved fast food dishes.

The resulting offer included crispy tenders, stacked burgers and loaded fries, all made entirely from plant-based ingredients. The aim was not simply to provide an alternative, but to create a product that could genuinely rival meat-based options on flavour, experience and value.

Measurable impact in just four weeks

The four-week pilot delivered strong and measurable results. By converting the existing BIRD concept into MOCK x Bird, the team achieved 56% of their usual chicken equivalent sales volume.

At a wider level, the initiative increased plant-based uptake across campus from 33% to 41% of total meals. This shift led to an 8% reduction in baseline meat-based sales within just one month.

Continuing a sustainable approach to campus food

The award reflects Food at UCL’s broader commitment to balancing sustainability with choice and quality. Across campus, meals are carbon labelled, menus remain at least 50% plant-based and all meat served is Red Tractor certified.

“Chris Short, Director of Campus Experience and Commercial Services said: “This award demonstrates how listening to our community and working collaboratively with partners can deliver meaningful change. By making sustainable choices more appealing and accessible, we are supporting our students and staff to reduce their environmental impact without compromising on taste or experience.”

Get involved

Students and staff are encouraged to play a role in shaping the future of food at UCL by joining the Foodies Forum. The forum provides an opportunity to share feedback, test new ideas and help influence the development of campus food as part of a more sustainable and engaging dining offer.

Take part in the next 'Foodies Forum'