21032 6 111919 2 338162 document 111919 s41055-025-00176-y.pdf application/pdf 3732d9641529212f6a2fbc7b1d382aa5 MD5 922201 2025-12-03 13:02:51 https://pure.iiasa.ac.at/id/eprint/21032/1/s41055-025-00176-y.pdf 21032 1 1 application/pdf text en public cc_by_4

s41055-025-00176-y.pdf

published 111920 1 338167 document 111920 indexcodes.txt text/plain f7f14d49d621cb9d0a6a444575488014 MD5 18480 2025-12-03 13:03:16 https://pure.iiasa.ac.at/id/eprint/21032/2/indexcodes.txt 21032 2 2 text/plain other Generate index codes conversion from text to indexcodes en public

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http://eprints.org/relation/isVersionOf https://pure.iiasa.ac.at/id/document/111919 http://eprints.org/relation/isVolatileVersionOf https://pure.iiasa.ac.at/id/document/111919 http://eprints.org/relation/ismediumThumbnailVersionOf https://pure.iiasa.ac.at/id/document/111919 111924 2 338172 document 111924 small.jpg image/png 13ef65065c650f08e30e6d23bb824852 MD5 1679 2025-12-03 13:03:21 https://pure.iiasa.ac.at/id/eprint/21032/6/small.jpg 21032 6 6 image/png other Thumbnails conversion from text to thumbnail_small en public

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http://eprints.org/relation/isVersionOf https://pure.iiasa.ac.at/id/document/111919 http://eprints.org/relation/isVolatileVersionOf https://pure.iiasa.ac.at/id/document/111919 http://eprints.org/relation/issmallThumbnailVersionOf https://pure.iiasa.ac.at/id/document/111919 archive 2 disk0/00/02/10/32 2025-12-03 13:03:01 2025-12-03 13:03:01 2025-12-03 13:03:01 article show Steel D. Crookall B. Phillips C.L. Des Roches C.T. Mintz-Woo K. 9148 0000-0002-9216-9561 pub POPJUS EQU A number of universities have implemented policies to increase the proportion of plant-based items offered by their food services as part of efforts to promote environmental sustainability and health. This article explores student freedom as an ethical issue in this context. Our central claim is that, while freedom is indeed an important ethical concern for university plant-based food initiatives, these efforts can avoid unjustifiably interfering with freedom if certain conditions are met. We suggest four criteria: (1) public messaging surrounding dietary choices should avoid stigmatizing meat-eating, (2) menus should retain some animal-source foods and ensure that plant-based substitutes included nutritionally fortified and whole food options, (3) the aggressiveness of the transition should be calibrated to student support, and (4) plant-based menu items should be appealing on their own terms. 2025-10-16 published doi:10.1007/s41055-025-00176-y https://doi.org/10.1007/s41055-025-00176-y 3052 public Food Ethics 10 2 e17 TRUE 2364-6853 info:eu-repo/semantics/article