The University of Cambridge has said it has "dramatically reduced their environmental footprint" by taking beef and lamb off the menu.
The meat items were taken off the menus at 14 outlets and 1,500 annual events in October 2016 and replaced with plant based products.
The service's carbon emissions are said to have dropped by 10.5 per cent following the change.
There was also a 33 per cent reduction in carbon emissions per kilogram of food purchased and a 28 per cent reduction in land use per kilogram of food purchased, the university said.
Andrew Balmford, professor of Conservation Science at the university, said:“The University’s catering managers have, in a very short time, dramatically reduced the environmental footprint of their operation by removing ruminant meat from its menus, lowering food waste and eliminating unsustainably harvested fish– while simultaneously increasing sales and profit.
“It is hard to imagine any other interventions that could yield such dramatic benefits in so short a span of time.”
Meat has not been completely removed, with dishes made from pork and chicken still on the menu.
Other dishes that can be found include aubergine rogan josh and butternut squash lasagne.
Catering Manager Paula White said: “If you go to most restaurants, they’ll put a ‘V’ for vegetarian or label something as vegan.
“We didn’t do that, we just put what’s in it.
“You use your eyes, your nose. If you look at something and think ‘Wow, that looks good’, you’re not first of all thinking ‘Is there beef in that?’”
Livestock farming has been criticised by environmental campaigners for the amount of carbon produced by animals.
