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sustainable development

UNHack Challenge 2

Proposed by Food Services (Tom Watt)

How can we increase the consumption of plant sources of food amongst the York community?

Challenge Summary:

Evidence shows that plant-forward eating patterns have both health and environmental benefits. This eating pattern emphasizes items such as vegetables, fruits, legumes, nuts, seeds, whole grains, spices, and herbs. These foods are higher in fibre, antioxidants, vitamins, minerals, and healthy fats therefore contributing to lower risk of diseases such as heart disease, cancer, diabetes, and have a protective effect on brain and gut health. Additionally, diets higher in plant food have lower carbon emissions and lower environmental impact as growing and producing plant-based foods usually uses less land, energy, and water. Our goal is to increase the availability of plant forward menu items on campus. We are curious on the community uptake of this initiative and how can we motivate the York community to increase their consumption of plant sources of food. What strategies or education will help support this initiative?

List of Helpful Resources:

Meet Dahlia! Connect with the Registered Dietitian at York University. 

Nutrition Counselling York University Nutrition Counselling York University is the website to book appointments for both in-person and virtual nutrition counselling sessions.