In recent years, NCSU Dining has taken important steps in an effort to reduce its involvement in environmental degradation, including the introduction of composting, recycling cooking oil, and sourcing ingredients locally. With thousands of students utilizing University Dining Services each day, the impact is significant. NCSU has set a precedent for eco-friendly choices, so I know that as a community, we have the will and the power to generate an even greater positive impact for the planet.

For example, our food choices are a crucial factor in campus sustainability. The Food and Agriculture Organization of the United Nations estimates that animal agriculture is responsible for 18% of global greenhouse gas emissions - more than any other single agent.

It is for this reason that hundreds of universities and corporations, including Rutgers, Harvard, and 7-11, are switching from conventional suppliers of cookies and mayonnaise to a new food tech startup, Hampton Creek, which specializes in developing delicious, affordable products that use pea protein in the place of eggs. By transitioning to ‘Just Mayo’ and ‘Just Cookies’, (Hampton Creek’s highly regarded, eggless products), NCSU would dramatically reduce its carbon footprint, water consumption, and land usage.

With climate change concerns more relevant than ever, our eco-friendly dining services should not forgo such an opportunity. I urge NCSU Dining Services to make the simple switch to Hampton Creek products, which would dramatically lessen our campus’ environmental impact.