Turn Your University Greener by Default
Students want delicious, balanced meals, and your university wants simple, cost-effective ways to meet institutional goals.
Greener by Default addresses both of these needs simultaneously by by redesigning the menu, not restricting it. We use behavioral science strategies to keep choice and satisfaction a priority for every diner while helping you manage food costs.
Greener by Default can be implemented in any campus environment where food is served, including dining halls, retail cafes, departmental meetings, and events.
Benefits
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Institutional Goals
Meet your targets without a menu overhaul
Greener by Default can increase the the likelihood of diners choosing plant based meals and cut carbon footprint while maintaining high diner satisfaction.
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Bottom Line
Cut food costs and streamline operations
Plant-rich staples like beans, lentils, and whole grains typically cost less per serving than center-of-plate meat. Menu design helps you limit exposure to volatile protein prices.
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Inclusivity
Meet everyone’s needs, by default.
Plant-forward menus are more inclusive of diners with allergies and cultural or religious restrictions, and they meet rising demand for healthy, high-fiber, low-carbon options from Gen Z students, Millennial staff, and BIPOC diners.
“When hosting events and meetings, the Harvard Office for Sustainability serves plant-based meals by default, giving diners the choice to opt-in for meals with animal products. [This strategy] is inclusive, reduces our carbon footprint, and increases the healthfulness of meals."
Contact us today to put your best food forward
We will provide consultation, menus and recipes, marketing and educational materials, sourcing assistance, and impact calculations.
Steps to Success
Make it Easy
Make plant-based the default.
Default to plant-based condiments, breads, milks, and desserts - diners won’t even notice! Ready for more? Make entrees plant-based and offer meat or dairy add-ons.
Make it Visible
Place plant-based entrees at the beginning of the menu or buffet.
Use appealing names that describe the flavors and provenance, rather than prominently labeling a dish “vegetarian” or “low-fat.”
Make it Plentiful
Offer at least two plant-based options for every meat option.
Ensure the plant-based options are flavorful and packed with protein. International cuisines that are naturally plant-forward are a great option.
