The Humane Society of the United States (HSUS) has released its “College and University Protein Sustainability Scorecard,” evaluating how higher education institutions are working to improve sustainability in their dining services. The report grades schools on efforts to expand plant-based meal offerings and reduce animal product usage as part of their self-operated dining programs. Grades range from A+ to F, based on criteria such as measurable goals, staff training, and transparency in sustainability practices.
“Now more than ever, students are demanding meal options that are healthier for themselves and the environment”
The scorecard is part of a broader effort to highlight the role universities play in mitigating climate change, improving public health, and reducing the environmental footprint of food production. According to the United Nations, one-third of all human-caused greenhouse gas emissions are tied to food production, with animal agriculture being a leading contributor.
“Higher education institutions are positioned to have a tremendous positive influence not only in the classroom but also in the dining hall. Now more than ever, students are demanding meal options that are healthier for themselves and the environment,” said Kate Watts, director of food service innovation at HSUS.
Sustainability trends on college campuses
A third of the schools surveyed for the scorecard reported clear strategies to address sustainability, such as regular training for culinary staff on preparing plant-based meals and using carbon footprint data on menus to guide student choices. Institutions receiving top marks demonstrated progress in reducing animal product purchases and integrating plant-based meals into their menus as a default option.
For example, the University of Colorado Boulder ranked first on the scorecard. The school has committed to ensuring 75% of its dining options will be plant-based by the end of 2025. Colorado Boulder also collaborates with its marketing department and on-campus environmental groups to promote awareness of sustainable eating habits among students.
The University of North Texas, ranked second, is working toward offering 50% plant-based meals by 2025. Its dining team emphasizes inclusivity and nutrition while training staff to innovate with plant-based recipes. “By prioritizing a variety of plant-based foods, we aim to accommodate dietary preferences, enhance inclusivity, and ensure all students have access to nutritious, eco-friendly meals,” said Matthew Ward, executive chef of residential dining at the university.
At Rutgers University, which also received a high grade, carbon footprint icons have been added to dining hall menus to encourage students to make more sustainable food choices. Washington State University has implemented biannual culinary boot camps for staff and hosts educational programs such as “Moments with Martha,” a nutrition-focused initiative to teach students about healthy, plant-forward eating.
Gen Z driving demand
The report highlights the growing influence of Gen Z students in pushing for institutional change. Research cited by HSUS shows that over one-third of Gen Z members are reducing their meat consumption, and more than half are drawn to colleges that demonstrate a commitment to sustainability, including food-related initiatives.
Joey Martin, senior executive chef of dining services at UCLA, noted the importance of meeting student expectations: “Offering these choices is important not only for our students’ health but also for the planet, and it’s a responsibility all schools should be focusing on.” UCLA, which ranked among the top institutions, has committed to making 50% of its dining options plant-based by 2027.
The Protein Sustainability Scorecard not only recognizes schools that are leading in plant-based dining but also calls attention to institutions lagging behind. HSUS encourages these schools to adopt measurable goals, implement staff training programs, and explore opportunities to expand their plant-based offerings.
