The University of Algarve will eliminate beef from its food supply in the next academic year, as part of a campaign that aims to promote more sustainable eating habits in line with environmental and public health concerns. According to the newspaper, the measure is part of the “The Future Begins on the Plate” initiative, which seeks to raise awareness among the entire academic community about more conscious food choices.
The campaign is based on the motto “Small choices, big impact” and is based on the idea that changes in eating habits can help reduce pressure on natural resources, while promoting a more balanced diet.
Change that starts in the canteens
The withdrawal of beef will be one of the most visible measures of this strategy. In addition to this change, the university plans to reinforce the presence of foods of plant and marine origin, described as “green and blue” options, in the various gastronomic spaces on its campuses.
The initiative also foresees physical interventions in some university spaces. In Gambelas, a new food space will be created in Nave das Artes, while on the Penha campus the Civil Engineering bar is planned to be remodeled. These changes also fit into the goals defined by the UAlg Horizonte 2030 Strategic Plan.
Environmental weight of food
According to the same source, the campaign draws attention to the environmental impact associated with current food systems. The data cited indicates that these systems represent between 26% and 34% of global greenhouse gas emissions.
In the case of beef, the impact is particularly relevant. The publication states that the production of this food can emit more than 50 kilos of carbon dioxide equivalent for each kilo produced, placing it among the food products with the highest environmental footprint.
Bet on so-called blue foods
The University of Algarve intends to value alternatives associated with the sea, such as sardines, mackerel, mussels or clams. These foods provide nutrients often associated with beef consumption, including protein, vitamin D, vitamin B12 and iron.
According to Sul Informação, algae and many locally produced vegetables can also have a lower environmental impact, being highlighted as alternatives compatible with a more sustainable diet.
Role of scientific research
The strategy adopted by the university is also based on scientific work developed by Carlos Duarte, Doctor Honoris Causa at the institution. The research highlights the potential of marine aquaculture and seaweed production to strengthen food security and support the transition to more sustainable food systems.
The campaign also values principles associated with the Mediterranean Diet, favoring local, seasonal products of diverse origin, adapted to the Algarve regional context.
The position of the rector
For the rector of the University of Algarve, Alexandra Teodósio, the current context requires a concrete response from higher education institutions. Cited by the same source, it states that “the current context, marked by climate change, geopolitical instability and the global increase in inflation, requires a clear and effective response from higher education institutions”.
The official adds that food systems continue to be linked to global challenges such as food security, human health, environmental sustainability and social justice. “A diet based more on products of plant and marine origin, produced in a sustainable way, contributes not only to health and environmental sustainability, but also to social justice”, he argues.
The campaign was born as part of the “Greening Our Campus” ideas competition, promoted by the working group of the University of Algarve at the European University of the Seas, SEA-EU. The project “Systemic Food Change at UAlg” was one of the winners of the 2025 edition.
Alexandra Teodósio considers that actions of this nature should also function as learning instruments. The dean emphasizes that “it is essential that in Higher Education Institutions such as UAlg (…) collective actions, such as the campaign we launched ‘The Future Begins on the Plate’, are also understood as instruments for learning and promoting more sustainable lifestyles”.
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