Eliminate Burger Stations in all Boston University Dinning Halls During Lunch
Every day, thousands of students pour into the dining halls at Boston University to get their food without realizing the detrimental effects their hamburger has on Mother Nature and their bodies alike. On June 23, 2014, a study in the Proceedings of the National Academy of Sciencesconcluded that producing beef requires 28 times more land and 11 times more water compared to pork, poultry, eggs, and dairy. And surprisingly, the biggest intervention people can make towards reducing their carbon footprints would not be to abandon cars, but to eat significantly less red meat. Additionally, students need to reduce their beef intake for their own health’s sake. On January 12, 2015, the American Heart Association updated the top foods that contain saturated fat and beef was number one on the list. Sabrina Pashtan, the Sustainability Coordinator for BU dining services estimates that BU consume around 100,000 pounds of beef per year, which is approximately 3,265,865 kg of carbon dioxide emissions. As members of a wonderful academic institution, we need to take it upon ourselves to further reduce our beef consumption and instead provide tasty, sustainable alternatives.
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