UCLA Dining Services is introducing “beefless Thursdays” as part of a campaign to promote sustainability and healthier dining, reports the Los Angeles Times. The article quotes UCLA’s Sustainability Coordinator for Housing & Hospitality Services, Robert Gilbert, as saying that removing beef one day a week from dining hall menus saves about a thousand pounds of beef and 1.5 million gallons of water. The University of California system as a whole is aiming to reduce greenhouse gas emissions to 1990 levels by 2020, but UCLA hopes to meet that goal by 2012.