Andrew Balmford
| Use attributes for filter ! | |
| Gender | Male |
|---|---|
| Books | Wild Hope: On the Front Lines of Conservation Success |
| Affiliations | University Of Cambridge |
| H index | 110 |
| Citations | 51,830 |
| Interests | Conservation Science |
| Awards | Fellow of the Royal Society |
| Marsh Award for Conservation Biology | |
| Co authors | Ben Phalan |
| Andrea Manica | |
| Brendan Fisher | |
| R. Turner | |
| Date of Reg. | |
| Date of Upd. | |
| ID | 915544 |
Andrew Balmford Life story
Andrew Balmford is a professor of conservation science at the University of Cambridge. His research focuses on planning conservation, comparing the costs and benefits of conservation and how conservation can be reconciled with other activities.
University of Cambridge: to Remove meat 'to cut carbon emissions"
The University of Cambridge, catering service, replace beef and lamb with herbal products
The University of Cambridge has said the removal of beef and lamb meat from his menus to cut food-related carbon dioxide emissions by a third.
The University is the catering service replaced the meat and vegetable products for its 14 branches and 1,500 annual events of October 2016.
Prof Andrew Balmford of the University, said it was "dramatically reduces their environmental footprint".
But farmer Judith Jacobs said it was "short-sighted" and "denied a choice".
The University measured its carbon footprint in a three-month period in 2015 before the changes, and the same period in the year 2018.
She Said that the total carbon dioxide emissions, about the catering service have been reduced to 10. 5%.
It was bought in a 33% reduction in the carbon emissions per kilogram of food, and a 28% reduction in land use per kilogram of food purchased.
'The Right choice'the scientists said that beef and lamb meat, and argued that The Number of sheep and cattle in the United Kingdom should be reduced, in order to combat Climate Change , contribute.
Prof Balmford, professor of Conservation Science at the University, advised the catering service on the changes.
He said: "It is hard to imagine that any other interventions that could result in such dramatic benefits in a short period of time. "
But, Rachel Carrington , of the farmer's union NFU said it was "disappointing to the University with the use of this overly simplified approach".
The NFU have said in two decades, and Ms Carrington, the University should be "a source of locally produced beef and lamb".
Mrs Jacobs, a cattle and sheep breeder from near Newborough, Peterborough, said: "This is a short-sighted decision to deny the students a choice. "
"We also have work experience for the students, the veterinarians of the University," she added.
"It begs the question, where the students will gain experience, if cattle are not grazed sustainably in the area?"
The University catering-service-in-chief went to Borough Market in London, the inspiration for the plant-based menu -- the catering service who were chefs given vegan cooking classes and cafe managers were trained in matters of sustainability.
vegetarian options were also increased, and non-sustainable fish has been removed.
The University is also listed that The Vegetarian and vegan options before the meat items and changed how food was labeled on their menu.
Catering manager Paula White said, in contrast to most of the restaurants of the University of Essen, places to visit, not label food as vegetarian or vegan.
you said: "We just put what is inside. Use Your Eyes, Your Nose. If you look at something and think, 'Wow, that looks good', you're the first of all think " there's beef in that?'"
Nick White, head of catering services, said: "This has involved sacrifice, but it was absolutely The Right thing to do.
"It is a matter of The Right choice is Easy . "
environment, veganism, cambridge, sustainability, food, plastic pollution, meat, climate change, university of cambridge, plastic
Source of news: bbc.com
Andrew Balmford Photos
