Nicole Afonso Alves Calistri, a recent graduate from MA Biodesign at Central Saint Martins, spoke to us about why she co-created UAL Regenesis, a student-led campaign which asks UAL to transition to plant, mushroom and algae-based food.

Tell us about Regenesis

This initiative examines data and discussions surrounding the impact of animal agriculture. The topics that we explore include decolonisation, biodiversity and culture. Our goal is to empower our community to help UAL transition to a food supply chain that is kind, compassionate and responsible towards people, animals and other more-than-humans. We want people from all walks of life and different perspectives to understand the interconnections between the liberation of other species and social justice. For Earth Day, we worked with Baxter Storey, who run our canteens, to develop plant-based menus.

What was on the menu?

Camberwell - Rebirth Pizza (served with chestnut mushroom and plant-based cheese) by Rishkandha Tomar

Central Saint Martins - Wild Sea Paella by Giulia Bartoli

Chelsea - Rhizome & Gut Health Velouté (Celeriac & sorrel velouté) by Jane Scobie

London College of Communications - Rooted Risotto & Sea Salad by Agriti Goel

Where did the idea of UAL Regenesis come from?

Initially, it came after seeing the UAL Climate Action Plan and recognising that the dominant metric for success is calculating carbon emissions. Agriculture is the second biggest emitter of carbon dioxide and other greenhouse gases.

What are your hopes for the future of Regenesis?

For me, the future of Regenesis depends on coalition. The Climate Emergency Network was invaluable for our development. CEN creates spaces, relations and interactions that build stronger understanding and campaigns. Although we should be concerned with these issues every day, it’s good to have this network where people are more open to learning and collaborating.