Department of Pharmacy introducing vegetarian norm at Uppsala University

In 2024, Swedish meat consumption increased by 2.1 percent, exceeding 80 kilograms per person. This despite the fact that science has repeatedly specified the dangers this trend entails: increased climate impact, reduced biodiversity and higher risk of disease, to name just a few. As part of turning the curve, Uppsala University’s Department of Pharmacy is now introducing a vegetarian norm when serving meals.

“This means that vegetarian dishes will be the first choice in all contexts. Meat will be offered, but only as an optional special diet that must be ordered in advance. This initiative comes from our department environmental group, which in turn found inspiration at Lund University that introduced a vegetarian norm in the fall of 2024. We consider it to be an uncomplicated and cost-effective way to help Uppsala University achieve its goal to reach climate-neutrality in 2045," states Associate Professor Elin Svensson.

This decision is in line with the scientific report published in Lancet in 2019, in which numerous researchers pinpoint what is required for food production to be sustainable and sufficient for the ten billion people estimated to populate the earth by 2050. In short, they describe a rapid and radical change in production, waste and habits as the only possible path. In terms of red meat, a maximum consumption of 14 grams – about one meatball – per person per day is recommended.

“Our administration is already working by the new guidelines, and in the next step we will decide what applies when we take our department's guests to restaurants. A reasonable effort would be to set a good example, in all, this is basically about helping each other make the right choice without acting as authorities. As far as I know, this decision has been well received by employees, and the only objection I've heard is that organic, locally produced meat is also a sustainable path, but now we've chosen this direction.”

Buying organically sustainable meat from the neighboring village is a laudable ambition that is unfortunately easier said than done. Today, organic products account for a modest 8.2 percent of Sweden's total food sales. The proportion of organically raised animals in our country is even lower with 2 percent of pigs and only 1 percent of broilers. Adding that beef production requires 20 times more land and generates far more greenhouse gases compared to pork production, it may not come as a surprise that a vegetarian diet is estimated to reduce carbon dioxide emissions by 20-35 percent compared to a mixed diet.

“We have not yet calculated the exact difference this decision makes to our institution's climate impact, but can already state with certainty that we will be a large customer of vegetarian meals. Of course, we also hope to inspire other groups at Uppsala University to take the same step. We have already been contacted by both departments and student organisations who want to know more about our initiative, so who knows, perhaps more trains will soon be ready to leave the platform.”

Text: Magnus Alsne, photo: Mikael Wallerstedt a o