Scientific research in the areas of sustainability, nutrition, and health unequivocally shows that it is urgent to increase the overall proportion of plant-based foods in the human diet. In particular, it is crucial to support, rather than restrict, individuals who wish to adopt purely plant-based dietary patterns. These individuals, it should be noted, help offset the environmental impact of those who will maintain diets with animal products, on average, above recommended levels.

Higher education institutions have the dual role of producing and disseminating scientific research in these domains and setting an example by implementing appropriate measures in their own dining spaces. Several universities have taken steps in this direction, in some cases proposing the elimination of almost all forms of animal-based food. With few exceptions, at Técnico-Alameda, the meals provided are at the opposite extreme, with many options of animal origin and almost none of plant origin, or the plant-based options are of low quality. This situation frustrates the individual efforts of community members who would like to increase the proportion of plant-based ingredients in their diets, and it does not serve those who want to consistently opt for plant-based meals, often being forced to bring homemade meals or, at an economic and time cost, resort to restaurants off-campus. Additionally, this situation violates Law 11/2017, which mandates the obligation to offer options free of animal products in university cafeterias.

However, it is possible to introduce substantial improvements with minimal economic costs and without imposing restrictions on the eating habits of those who work or study at Técnico. On the contrary, it involves eliminating existing impositions. This is an area where excellent results can be easily achieved with little effort, a true "low hanging fruit" through which a large institution like Técnico can exert a strongly positive influence on society, given the immense human capital that resides within it and is constantly renewed.

The undersigned individuals in this letter request the President of IST to take measures, if necessary by partnering with entities experienced in this field, including the Prato Sustentável Project, so that there are always strictly vegetarian options with variety and good quality, both nutritionally and in taste, in Técnico's dining spaces at lunch and other times of the day. Priority should be given to reducing the environmental footprint of all meals served, not only by tending to reduce the overall proportion of animal products but also by generally choosing products with lower environmental impact.