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The University of Basel has committed itself, through its Strategy 2022–2030 and Climate Strategy 2024–2030, to taking responsibility for its environmental and climate impacts. One of the key areas of action is food provision. (University of Basel, 2025)
The transition to a fully plant-based cafeteria is a simple adjustment in offerings — and an exciting opportunity to make our university’s catering services more inclusive and affordable, while at the same time utilizing one of the most effective and straightforward solutions to the climate crisis. By doing so, the University of Basel can actively help restore the beautiful and valuable ecosystems and biodiversity that have been lost here in Switzerland over recent decades.
A 100% plant-based cafeteria is the most powerful lever for reducing emissions, protecting biodiversity, and at the same time promoting health, inclusion, and innovation on campus.
A Plant-Based Catering is Ecologically Sustainable
Protect the climate – Conserve resources – Preserve biodiversity
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According to the IPCC, the global food system is responsible for around 30–35% of worldwide greenhouse gas emissions (Clark et al., 2020). Animal products account for over 70% of agricultural emissions, even though they provide only 37% of global protein and 18% of global calories (Poore & Nemecek, 2018). Most of these emissions stem from land-use change and livestock production; transport emissions along the supply chain are negligible.
A plant-based offering reduces not only COâ‚‚ but also methane (CHâ‚„), a greenhouse gas more than 80 times as harmful to the climate as COâ‚‚ (over a 20-year period). Even a partial transition drastically lowers emissions; a complete one would make the University of Basel a true climate pioneer. A study by Oxford University (Poore & Nemecek, 2018) found that emissions from food consumption could be reduced by up to 73% through a fully plant-based system.
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Animal products also require vastly more resources: producing 1 kg of beef requires around 15,000 liters of water, while the same amount of lentils requires only about 1,250 liters (Kapsdorferová et al., 2021). In addition, 77% of global agricultural land is used for livestock and feed production, yet it provides only 18% of global calories (Poore & Nemecek, 2018).
This enormous land use directly competes with biodiversity and is one of the main drivers of deforestation and species loss, especially due to grazing areas and the cultivation of feed crops.
By transitioning to a plant-based catering, the University can massively reduce its ecological footprint – not only in Basel, but across entire supply chains.
The University of Basel is a place of research and innovation. Intensive animal farming pollutes air, soil, and water through emissions of ammonia, nitrates, and pathogenic germs, as well as residues of antibiotics. These lead to eutrophication, groundwater pollution, air contamination, and foster antimicrobial resistance. A shift toward more plant-based production can demonstrably reduce these impacts (López-Aizpún et al., 2020; Billen et al., 2021; BLW, 2016).
Numerous medical studies also show that a predominantly plant-based diet can lower the risk of many chronic diseases, including cardiovascular disease, type 2 diabetes, and various cancers, while improving the gut microbiome (Neuenschwander et al., 2023, Clarys et al., 2014, Greger MD, nutritionfacts.org). The WHO classifies processed meat and red meat as carcinogenic or very likely carcinogenic — the same level as smoking tobacco. Thus, ecological benefits go hand in hand with public health advantages.
With a healthy, nutrient-rich offering, the cafeteria makes an important contribution to a balanced diet. A plant-based, holistic approach to meals helps improve the often insufficient fiber intake in Switzerland (SGE, 2022; BLV and heds, 2021). In the field of sports as well, existing studies and meta-analyses show improved performance, reduced fatigue, and shorter recovery times following a switch to a fully plant-based diet (Damasceno et al., 2023; Govindasamy et al., 2025).
As an educational institution, the University of Basel offers the perfect framework to make these findings visible: In the cafeteria, students and staff can experience modern plant-based cuisine that unites enjoyment, health, and sustainability. This way, innovation is not only researched, but lived.
A Plant-Based Catering is Socially Sustainable
Health and Innovation
Inclusion for Everyone
A plant-based cafeteria creates a more inclusive food environment that accommodates allergies, intolerances, and health needs. Many common food allergies stem from animal products such as cow’s milk, fish, eggs, and shellfish (European Food Information Council, 2025). Plant-based meals are naturally lactose-free, contain no fish proteins, and can be flexibly planned to include gluten-free or nut-free options.
This creates a dining experience that truly includes everyone, regardless of origin, belief, or health conditions. Moreover, plant-based meals are compatible with all major religious, cultural, and ethical dietary guidelines, including Halal, Kosher, Hindu, and Buddhist traditions. Thus, the cafeteria becomes a place of lived inclusion and mutual respect.
Foster Innovation - Reduce Costs - Secure the Future
Plant-based proteins such as legumes and nuts, as well as sustainable food technologies, represent a rapidly growing economic sector, demonstrating how closely innovation and opportunity are linked. They not only offer health benefits but also create potential for local value creation and scientific development (Agroscope, 2018; Statista, 2025).
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The Bryant Research Report (2024) shows that plant-based menus in university settings are up to 30% cheaper to source than meat-based meals, and still around 20% cheaper than vegetarian meals. Substitute products are optional, not foundational. Plant-based cafeterias in Zurich, Neuchâtel, and Graz demonstrate that prices remain stable or even decrease.
A Plant-Based Catering is Economically Sustainable
Such an offering also strengthens the University of Basel’s position in the competition for students and researchers, who increasingly see sustainable action as a key decision criterion.
Scientific Integrity and Credibility
The University of Basel states in its strategy: “The University of Basel leads by example.” (University of Basel, 2025) As a public institution with international visibility, the University bears a special responsibility to credibly implement its own values.
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Through its food services, the University directly shapes part of its ecological footprint—and can show that scientific knowledge does not remain without consequence but influences daily life on campus. A shift to a fully plant-based offering demonstrates scientific integrity and puts into practice what the University teaches: taking responsibility for the future.
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Institutional Transformation Instead of Individual Adjustment
A 100% plant-based cafeteria stands for progress, health, and sustainability – without compromise on enjoyment. It protects the climate and biodiversity, promotes inclusion and innovation, and strengthens the credibility of the University of Basel.
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