NFU responds to University of Cambridge decision to drop beef and lamb from menu

NFU Vice-President Stuart Roberts with serious face

The NFU has called a decision by the University of Cambridge to remove beef and lamb from its menus in a drive to reduce food-related carbon emissions as simplistic and highlighted the sustainability of British-produced beef and lamb.

NFU Vice President Stuart Roberts said:

“Reducing greenhouse gas emissions is a challenge for each and every one of us, but banning all beef and lamb, regardless of where and how it is produced, is too simplistic an approach.
“British beef and lamb is among the most efficient and sustainable in the world due to our extensive, grass-based systems, meaning our greenhouse gas footprint is 2.5 times smaller than the global average.
“British farmers aspire to be producing the most climate-friendly beef and lamb in the world and the NFU has today unveiled its plans for how the whole of British farming can become net zero by 2040.
“It is good that schools and universities are looking at how they can play their part in the climate change challenge, but it is not a case of simply removing meat from the menu. Instead, they should be considering their sourcing; where their produce has come from and the sustainability of production.”

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Last edited on: 10:09:2019

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