A spokesperson for the Countryside Alliance has dubbed a push by College of Cambridge’s College students’ Union (SU) for an all-vegan menu throughout its on-campus catering providers an “assault on freedom of alternative”.

College of Cambridge’s SU voted on Monday (February 20) to provoke talks with central catering providers about eradicating all animal merchandise for its cafes and canteens, to create a sustainable and plant-based menu.

Mo Metcalf-Fisher of the Countryside Alliance mentioned that the vote, and its outcomes, additionally exhibits a “misunderstanding concerning the actuality of livestock farming within the UK”.

“It’s typically the case that radical motions handed by college students’ unions are made up of a small minority of the broader scholar physique, so I wouldn’t be shocked if the huge bulk of scholars felt alienated by this determination,” he mentioned.

“Cambridge Scholar Union can be a lot better off sourcing sustainable native meat and dairy produce from native farmers.”

This, he mentioned, needs to be accomplished as an alternative of a transition to a completely plant-based menu, which might doubtless see “extremely processed plant-based alternate options transported in from throughout the globe”.

“Cambridge College ought to exhibit their assist for sustainable UK farmers by making certain they proceed to provide meat and dairy, no matter what its college students’ union resolve to do,” he mentioned.

‘Sustainable and 100% plant-based’

The College of Cambridge’s SU vote on the subject noticed 72% of non-abstaining scholar representatives vote in favour of bringing the difficulty to the college’s catering providers.

The movement, proposed by organisers of the Plant-Primarily based Universities marketing campaign, is asking for “sustainable and 100% plant-based” catering as a response to the local weather and biodiversity crises.

William Smith, of Plant-Primarily based Universities Cambridge, mentioned that it was “nice” that Cambridge SU handed the movement to work with the college to implement a “simply and sustainable plat-based catering system”.

“By eradicating animal merchandise from its menus, the college might considerably cut back its environmental influence and showcase to the world its dedication to sustainability.

“The College Catering Providers has already made essential strides, for instance in 2016 when it eliminated beef and lamb from all its menus. We stay up for working with them on the following essential steps,” he mentioned.