Some interesting thoughts from Selina Wang at I.M.H.O.:
Based on employee logs, meat entrées are high in demand. To counter this trend, many universities have started “No Meat Mondays” to reduce costs and encourage students to make healthy and sustainable decisions. To ease students into this new idea, HUDS tried a less extreme version, “Less Meat Mondays”: at dinner every Monday, instead of serving two animal proteins, HUDS served one animal protein and two vegetarian proteins. Martin said that on their first try, students ate more meat than when there were two animal proteins: “The grill got hammered. It was as if students were saying ‘if you tell me that I shouldn’t be eating meat, in fact I’m going to eat more.’”
When asked what would happen if HUDS acted more as a benevolent dictator that completely removed meat options from the grille menu once a week, with a sign by the gridiron explaining the benefits of eating less meat for health and environmental reasons, Davidson laughed. “There would be a revolt,” he said. […] To get around this psychology, HUDS has become more surreptitious about their actions. Starting last year, HUDS has reduced the amount of ground beef in ten dishes by 30 percent through the addition of mushrooms. This has not been met with any pushback from students, as this alteration does not change the flavor of the meat dishes.
Any step towards more vegetables being consumed is better for the world and the environment. That’s why I don’t hate Tyson’s move to make patties that are half beef and half pea protein. It’s not what vegans want, but it’s what the world needs.
