Shape [Y}our Future: Make BOKU Plant-Based

57% of food emissions come from animal products

Around one third of all global greenhouse-gas emissions originate from food production, with the majority being produced by animal husbandry. The livestock sector alone generates more emissions than all the world’s planes, ships and cars combined. Yet, animal-based food provides only 17% of the global calorie supply. It occupies an area as big as the entire Americas, is the main driver for deforestation, a factor further fuelling climate change, and overall, a highly inefficient way to produce food.

A fully plant-based nutrition can cut the diet-related greenhouse gasses nearly in half. This makes it the most effective instrument in the fight against climate change.

Every meal BOKU serves is a choice between further perpetuating the crisis or becoming part of the solution.

Hundreds of meals every day served at BOKU

As students and staff at BOKU, we see every day how food shapes our campus culture. Every plate served at BOKU is a political and ecological decision – and one we can change. BOKU has formally committed to a two‑thirds emissions reduction by 2030 and 90% by 2040, in line with the 1.5°C goal. Transitioning to 100% plant-based catering is one of the most visible, controllable, and realistic ways for BOKU to actually live up to that promise.

The canteen at University of Graz went fully plant-based. University of Vienna transitioned two cafeterias to 70% plant-based — and BOKU can be next!