Meatless Mondays Program at UF
As part of UF’s efforts to become carbon neutral by 2025, students are encouraged to participate in Meatless Monday, a national effort to reduce daily meat consumption. The featured meatless entrées, created by on-campus Vegan/Vegetarian Chef Johnny Ho, are featured each week at Gator Corner Dinning Center, Fresh Food Company, Arredondo Café, and HomeZone. Chef Johnny Ho rotates each week between Fresh Food Company and Gator Corner to showcase new menu items. Look for the colorful vegetable characters on the Meatless Monday Station signs located throughout the two campus dining halls. Meatless Monday meals are also available at all campus convenience stores.
For Omnivores – Do not worry, there are still options with meat and plenty of them every day of the week.
For Herbivores – Any entrée can be made meatless any time, just ask.
At Gator Dining we aim to provide eating options for EVERYONE, omnivore and herbivore alike. We are just making it easier one day a week for omnivores and herbivores to find meatless options.
Meatless Monday is a national movement that was originally started by the US Government during World War I. The U.S. Food Administration urged families to reduce consumption of key staples to aid the war effort. “Food Will Win the War,” the government proclaimed, and “Meatless Monday” and “Wheatless Wednesday” were introduced to encourage Americans to do their part.
In 2003 Meatless Monday was recreated as public health awareness program in association with Johns Hopkins Bloomberg School of Public Health’s Center for a Livable Future. The campaign was endorsed by over 20 schools of public health. Its goal was to help Americans reduce their risk of preventable disease by cutting back saturated fat. (See more at www.meatlessmonday.com.)
In November of 2010, UF joined over 30+ other colleges and universities that are taking the lead for reduced carbon footprint diets.
Did you know that the meat industry produces more greenhouse gases than all SUVs, cars, trucks, planes, and ships in the world combined?
In order to reach UF’s goal of being Carbon neutral by 2025, we all need to think about what we are eating, where it comes from, and how it gets to our plate. If we all just reduced our meat consumption by just 20%, it would be as if everyone switched from a standard sedan to the hybrid Prius.
Reduced meat diets are known to be healthier as well. The UF Meatless Monday program is supported by GatorWell and the Office of Sustainability.
More information about the benefits of Meatless Monday can be found at www.meatlessmonday.com.
The Carbon Footprint of Meat In terms of global emissions, agriculture is believed to be responsible for 25% of CO2, 65% of methane and 90% of nitrous oxide emitted.
Single cheeseburger – 7 – 14 lbs CO2 (Source)
Pound of lamb – ~ 16 lbs CO2 (Source)
Pound of beef – ~ 15 lbs CO2 (Source)
Pound of pork – 6.75 lbs* CO2 (Source)
Pound of chicken – 3.37 lbs* CO2 (Source)
Pound of wild tuna – 4.5 lbs* CO2 (Source)
Pound of wild-caught shrimp – 2.7 lbs (Source)
Pound of wild salmon – 0.06 lbs (Source)
Pound of hothouse tomatoes – ~ 9 lbs CO2 (Source)
Pound of potatoes – ~ .4 lbs CO2 (Source)
Quart of milk – ~ 3 pounds CO2 equivalent (Source)
* Emissions in relation to feed only.