It’s hard to deny the growing mainstream appeal of plant-based foods. The grocery store giant Kroger recently announced it was launching Simple Truth Plant Based, its own line of plant-based burgers and sausages, as a generic alternative to premium plant-based brands. Impossible Foods has won celebrity endorsements from the likes of Jay Z, Serena Williams and Katy Perry. You’re likely experimenting with more plant-based options on your menu. But could you default to vegetables? The University of Cambridge may offer a glimpse into what that might look like for you. Hospitality and Catering News reports that the university’s catering service, which operates 14 outlets and manages more than 1,500 hospitality events each year, removed all beef and lamb from its menus in 2016, replacing those items with plant-based options as part of a new Sustainable Food Policy. In making the changes, the university set out to reduce its consumption of meat, improve and increase the availability of plant-based options, remove unsustainable fish from its menus and reduce food waste. In the process, the university catering service trained its chefs in vegan cooking and its café managers in marketing for sustainability as opposed to profit. In the years since the university implemented its Sustainable Food Policy, it has been able to share dramatic effects with its guests. Despite a rise in how much food the university purchased, overall carbon emissions across the university catering service have dropped by 10.5 percent, according to the report. Further, there was a 33 percent reduction in carbon emissions per kilogram of food purchased and a 28 percent reduction in land use per kilogram of food purchased. Finally, even though food costs have increased since the university launched its policy, its gross profits have increased by 2 percent.