The largest youth animal rights group in the world, peta2, has named Stanford University the ''Favorite Vegan-Friendly Large College'' in America. Each year, peta2 accepts applications from universities across the country and rates schools on factors such as availability of vegan meals and quality of vegan food options on campus. As this year’s winner, Stanford boasts an impressive variety of vegetarian and vegan options on campus. Every campus dining hall features at least one hot vegan entrée during every meal period, as well as a selection of soups, sides, salads and desserts. This past year, Stanford made quinoa burgers a vegan staple and installed a soy milk dispenser in the dining hall. Stanford also stays involved with vegan student groups on campus and makes vegan cooking classes available to the student body. According to Shannon Munz, Communications Coordinator for Stanford Dining, the university will continue to be fully supportive of its students who choose a plant-based diet. (ecorazzi.com)

A new study is showing people how fast switching to a healthier diet can positively impact them. Researchers at the University of Pittsburgh have released the results of a new study in which 20 Americans and 20 Africans were asked to switch diets for two weeks. The Americans ate a high-fiber typical African diet while the Africans ate food high in fat and with frequent burger and fries meals. “In just two weeks, a change in diet from a Westernised composition to a traditional African high-fibre, low-fat diet reduced these biomarkers of cancer risk, indicating that it is likely never too late to modify the risk of colon cancer,” said lead researcher Dr Stephen O’Keefe. According to researchers, an estimated one third of bowel cancer cases could be avoided with a change of diet. The results, published in the journal ‘Nature Communication,’ were consistent with other research that shows the benefits of switching to a plant-based, high-fiber diet, are evident shortly. “I found it very encouraging that just two weeks of dietary changes for the better can bring about changes in health markers that indicate improvements,” said Associate Professor Amanda Salis, of Sydney University’s Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders. Salis warned, however, that for the health benefits to stick, the changes do need to become a habit. “It is always a case that those dietary changes need to be sustained long-term for the changes in health to translate to long-term benefits,” said Salis. (ecorazzi.com)

On April 9, IKEA started serving vegan Swedish meatballs at its stores' restaurants. According to IKEA's Managing Director of Food Services, Michael La Cour, the store's "original vision was to create a better everyday life" for people like college students and families that want to have beautiful furniture without breaking the bank and "the same concept applies for food," he says. "IKEA in general wants to be a modern, forward-thinking company and we want to do the same with our food." As people have gotten more concerned with what they're eating and their overall carbon footprint, IKEA has adapted and "the veggie ball is the first example of the journey on which we will continue," he states. (ecorazzi.com)

Critics of California Gov. Jerry Brown's new water restrictions — which exempt farmers from the mandatory 25 percent cut — rightly point the finger at agriculture as the state's biggest water guzzler. Urbanites consume just 20 percent of California's water, while farmers use the remaining 80 percent. Californian farmers grow forage crops and alfalfa primarily to feed dairy cows and beef cattle, using in the process three times more water than what is needed for rice. The state's 1.7 million dairy cattle eat much of this hay, slurping up even more water to wash it all down. California also exports 100 billion gallons of water each year in the form of alfalfa to feed cows in Asia, where demand for meat and dairy products is skyrocketing. The reality is that feed crops and the animals they fatten are by far the largest water wasters — both in California and around the world. Half of all irrigation water in the United States is used to raise livestock, and the irrigation needs of hay and feed crops far exceed those of all domestically grown fruits and vegetables combined. (utsandiego.com)

The Dietary Guidelines Advisory Committee, a federally appointed panel of nutritionists created in 1983, decided for the first time this year to factor in environmental sustainability in its recommendations. They include a finding that a diet lower in animal-based foods is not only healthier, but has less of an environmental impact. The 571-page report says the average U.S. diet has a larger environmental impact in terms of increased greenhouse gas emissions, land use, water use and energy use than the healthy dietary pattern. In its review of scientific studies, the committee highlighted research concluding that a vegan diet had the most potential health benefits. The Agriculture Department and Department of Health and Human Services will use the committee’s report and recommendations to draft the final guidelines for 2015, due out later this year. (thehill.com)