Yale Embraces Cutting Meat Consumption as Core Value

A motion to introduce more non-animal proteins at Yale University Dwight Dining hall was passed by the executive committee by an overwhelming majority of 46 to eight in November. The resolution was set forth by Yale Animal Welfare Alliance and stated, “in light of the enormous negative repercussions of meat consumption, we advocate that Yale Dining make a concerted effort to increase the amount of non-animal protein in the dining halls.” According to Dwight Hall Co-Coordinator Anthony D’Ambrosio, the resolution will be incorporated as a “core value” of the ivy league university. “Those advocacy points will be our biggest focuses in upcoming semesters,” D’Ambrosio stated. Currently, the campus dining hall offers vegan butter, mayonnaise, and plant-based milks regularly. Dining halls at universities across the country continue to add more plant-based proteins—as is the case at University of California, Los Angeles, Washington State University, Harvard, amongst others—to appease student demand for healthier, more ethical, and environmentally friendly options.