Serving up sustainability: a new twist on a campus favourite

We’re giving one of our most-loved dishes a sustainable twist! Starting this term, the Refectory’s classic meat lasagna will feature a new recipe – with 30% of the meat replaced by lentils. 

Why lentils?

They’re a powerhouse of nutrition, packed with fibre and plant-based protein and they come with a much lower environmental footprint than meat.  

Earlier this year, we trialled lentil-based versions of beef bolognese, chicken curry and a plant-based bean and lentil bake. Over 120 students and staff taste-tested the dishes and the bolognese came out on top – helping guide our decision to revamp our lasagna. 

Why trial the change?

This change is part of a research-led collaboration with the University of Sheffield under the Healthy Soil, Healthy Food, Healthy People (H3) project, and supports ongoing work at Leeds’ National Alternative Protein Innovation Centre (NAPIC). 

Food production accounts for around 26% of global greenhouse gas emissions, with meat especially beef – among the highest-impact foods. UK health and climate experts recommend reducing meat consumption by 30% by 2030, while increasing fibre, fruit and vegetable intake. 

By making small but impactful changes to our menus, we’re helping make healthier, more sustainable choices easier and tastier for everyone on campus. 

Ben Collier, Head of Catering and Hospitality at University of Leeds, explained:

“It was really important to us that this change represented a genuine step towards sustainability, not just a token gesture. That’s why we chose lasagne – one of our most popular dishes – as the focus for this initiative. 

“We’ve worked hard to ensure the new recipe delivers on taste and quality, while making a real difference for our customers and the environment. 

“We’re confident our customers will enjoy this new approach and we’re excited to continue exploring more sustainable dishes across University Catering Services.”