Polytechnique Montréal removes beef from campus cafeterias to cut emissions
Polytechnique Montréal stopped serving beef across its six food outlets, replacing popular items with chicken and plant-based options as part of a move to reduce cafeteria emissions.
Copy link
By Torontoer Staff
Polytechnique Montréal removed beef from the menus of its six campus food outlets this past September, part of a strategy to lower cafeteria greenhouse gas emissions. The change affects roughly 2,500 meals served daily to about 10,000 students.
The decision has reshaped some of the cafeterias' bestsellers and prompted new offerings, with administrators saying the goal is to reduce the environmental impact of campus food without raising prices or narrowing student choice.
What changed in the cafeterias
Beef-based items such as the beef burger, the Philly steak submarine, and smoked-meat poutine were removed. The beef burger had represented about four to five per cent of sales, according to Benoit Beauséjour-Savard, director of the Polytechnique Food Services Association.
To fill the gaps, the school expanded its menu with new counters and dishes, including a sushi bar, a ramen bar, and a poke bowl counter. Beef burgers were replaced by chicken, chickpea, and black bean alternatives, and most meals remain priced under $10.
- New sushi bar, ramen bar, poke bowl counter
- Chicken, chickpea and black bean burgers replace beef burger
- Most meals kept under $10
Why the school removed beef
Polytechnique’s office of sustainable development concluded that beef accounted for more than half of its cafeterias' greenhouse gas emissions. The assessment drew on data from a University of Oxford research platform showing beef produces substantially higher emissions than poultry.
We gave each item a grade, like a school report card, to really embed it in the student environment.
Patrick Cigana, director of Polytechnique’s office of sustainable development
The school worked with an external life cycle assessment centre to calculate the carbon footprint of each menu item three years ago, then posted those results in cafeterias to inform choices. Administrators expect a measurable drop in cafeteria-related emissions this year, though full data are not yet available.
Student response and campus sentiment
Students approached on campus said the menu changes have encouraged them to try varied foods and to eat more often in the cafeterias. Graduate student association president Imane Chafi said the new menus reflect student values and boosted pride in campus decisions.
As a student, when you see that, you think, 'I'm going to get an A. I have an A on my report card. When I eat, I want an A too.'
Imane Chafi, president, Polytechnique graduate student association
Environmental groups at Polytechnique are calling for further reductions in meat offerings, while administrators say the aim is not to eliminate animal protein entirely but to prioritise ingredients with lower emissions.
We expect Polytechnique to take note of this and gradually reduce the amount of meat offered.
Olivier Verrette, director, Polysphère environmental committee
Criticism from agricultural groups
The decision drew criticism from farming representatives, who said removing beef overlooks its nutritional value and regional importance. Charles-Félix Ross of the Union of Agricultural Producers called the move short sighted and argued it does not support local producers.
It is a narrow-minded view to think and believe that by eliminating beef from menus, we will truly promote, support, and sustain sustainable development, local purchasing.
Charles-Félix Ross, general director, Union of Agricultural Producers
Polytechnique’s approach, however, was grounded in life cycle assessment data and an effort to present environmental information directly to students when they choose meals.
What comes next
Cafeteria directors say other animal products could be examined in future rounds, with milk identified as a potential target, but they stress the aim is to encourage lower-emission choices rather than ban animal protein outright.
Other universities in Quebec are watching the experiment closely. Food service directors from several institutions have taken interest in Polytechnique’s rollout and its pricing strategy; if others follow, campus food offerings across the region could shift.
Polytechnique’s move offers a case study in how institutions can use menu design and transparent environmental metrics to influence consumption, while balancing student preferences and operational realities.
The change at Polytechnique highlights how food choices intersect with campus sustainability goals, and suggests other universities will weigh similar steps as they consider the environmental footprint of on-campus dining.
Polytechnique Montréalcampus foodsustainabilityplant-basedstudent life
