Take a stroll through the University of San Francisco campus cafeteria, or any of the other 400 institutional cafés catered by Bon Appetit, and you may notice something a little unusual going on. In an effort to go green, this multi-million dollar food-service company is reducing its carbon footprint, one cheeseburger at a time. A widely publicized 2006 UN report, which documented the effects of factory farming on the environment, propelled this purveyor of cafeteria fare to pare down the use of meat and dairy by 25 percent. In another nod to the veg lifestyle, the organization will continue to serve local produce during “Low Carbon Diet Days” held regularly at campuses across the nation.
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