From farm to fork: Sustainable plant-based eating

A. The research is important because the animal industry is a major driver of climate change, deforestation, and excessive water usage, making a shift toward plant-based diets crucial for environmental sustainability. However, veganism faces strong resistance due to cultural traditions, economic systems, and ingrained dietary habits. Understanding these barriers and exploring strategies to promote plant-based eating, particularly within the Douglas College community, can contribute to more effective sustainability efforts. B. How does meat consumption contribute to climate change? In what ways is veganism a more sustainable dietary choice? How can Douglas College effectively promote plant-based eating among students and staff? If Douglas College implements targeted sustainability initiatives and educational campaigns, it can increase awareness of the environmental benefits of plant-based eating and reduce resistance to adopting plant-based diets. C. Analyzing existing studies on the environmental impacts of meat consumption, plant-based diets, and cultural resistance to veganism. Examining institutions that have successfully promoted plant-based eating to identify best practices. Assessing food options on campus to determine the accessibility and visibility of plant-based choices. D. The research may reveal that while many individuals recognize the environmental impact of meat consumption, cultural norms and economic factors create resistance to dietary change. Structural functionalism may help explain why societies maintain traditional diets despite sustainability concerns. The study may also find that increasing accessibility to plant-based meals, coupled with educational campaigns, can encourage more sustainable eating habits at Douglas College. Poster proposal submission was sponsored by Dr. Siobhan Ashe, (Department of Sociology) and was presented at the Coquitlam campus on April 8, 2025, for Student Research Days 2025.