​Warwick Students Union Vegan Vision Faces Setback Due to Financial Realities

The Warwick Students Union (SU) has announced its decision to abandon a previously approved plan to transition to a fully plant-based catering service by 2027, citing financial challenges. This reversal comes after the SU’s Board of Trustees carefully reviewed the practical and monetary implications of such a major shift.

The decision stands in contrast to a motion passed by the SU in 2022, which called for all outlets on campus to offer 100% plant-based food by the start of the 2027/2028 academic year. At the time, this proposal gained narrow support among students who participated in the vote.

In a statement, the SU clarified that while the goals of the original motion were ambitious, the financial realities of implementing a fully vegan catering service made it unfeasible. The SU stressed the importance of ensuring financial sustainability while remaining mindful of the diverse needs of the student body.

“We need to be realistic about the changes we make,” the statement said, “and remain considerate of the financial sustainability of the Union, as well as the diverse dietary preferences within our student community.”

This decision marks a setback for campaigners from the Plant-Based Universities group, an organisation affiliated with Animal Rising, which has been lobbying universities across the UK to adopt vegan menus by eliminating meat and dairy products. Warwick’s decision will likely influence other institutions facing similar discussions around sustainable catering and climate action.

The Countryside Alliance, a group advocating for preserving British farming, welcomed the SU’s decision. Mo Metcalf-Fisher, director of external affairs for the Countryside Alliance, described it as a “sensible” outcome.

“There is no justification for banning meat and dairy,” Metcalf-Fisher said, noting that the demands in the original motion were “unsustainable.” He also urged the university to engage with local food producers, suggesting that sourcing sustainable meat and dairy from nearby farms would help reduce emissions without imposing a specific dietary regime on students.

The original vote on the vegan motion raised concerns among some students about whether it fairly reflected the views of the entire student population. Only 2.7% of Warwick’s student body participated in the vote, with 774 students in favour, 518 against, and 180 abstaining.

This development at Warwick comes when consumer interest in plant-based diets appears to be waning. Multinational food giant Nestlé recently withdrew its vegan product ranges, Garden Gourmet and Wunda, from UK markets, citing low demand. Similarly, British sausage manufacturer Heck reduced its meat-free product offerings earlier this year, attributing the change to a lack of consumer interest.

As universities and other institutions struggle to balance sustainability initiatives and financial realities, Warwick’s decision is a notable example of the complexities involved in making widespread dietary changes on campus.