Clare Hall has been featured in Varsity as one of just two Cambridge colleges currently identified as meeting the target of at least 50% plant-based main meals, alongside Jesus College.

Drawing on an analysis of October 2026 menus by Plant-Based Cambridge, the article highlights the progress made by our catering team. This includes using ingredients such as lentils, tempeh and tofu to offer a wider choice of plant-based dishes.

GSB Green Officer 2026/27 Rishul Karia also spoke to Varsity about Kitchen Manager Sabrina Gyles’s support in reaching the target and the College’s new partnership with Forward Food, which will help the team build on this work.

It is wonderful to see the care and effort that go into our menus recognised beyond the College. Congratulations and thank you to Sabrina, the Catering Team and the students working alongside them to make dining at Clare Hall more sustainable.

Read the full article in Varsity.

Read more about the Clare Hall Kitchens’ recent initiatives.