Removing beef and lamb from Cambridge University's menus has cut the institution's food-related carbon emissions by a third, according to a new report.

The university, which is home to 14 catering outlets, removed the high emissions meat products from its menus in October 2016, swapping them for plant based alternatives at the 1,500 events it has held over the past three years.

According to a report issued by the university, the move has led to a 33 per cent reduction in carbon emissions per kilogram of food bought.