Recycle Rice-Eccles has been one of the Associated Students of the University of Utah’s (ASUU) hallmark events for years now. It brings volunteers together with U fans to make tailgates a bit more sustainable by collecting recycling at specific tailgating events. Everyone gets to come together to root for the Utes while also sustainably managing our waste.

Given the pandemic, this year calls for serious adaptation of Recycle Rice-Eccles. So, we’re taking to social media.

Less Meat Tailgate on Nov. 21

On Nov. 21, our team will be sharing some of our favorite tailgate recipes with a little less meat than they usually would be cooked with. Did you know that animal agriculture plays a huge role in climate change?

According to Climate Nexus, animal agriculture accounts for 5% of the world’s greenhouse gas emissions and 44% of the world’s methane emissions. Not to mention, livestock can often be a significant contributor to biodiversity loss.

Often by selecting the plant-based option we reduce our own footprint and play our part in reducing emissions. There are lots of tasty, meatless or plant-based options to choose from.

Try out your own tailgate recipe with a little less meat or try the one listed below. Show us how you reduce meat consumption by posting what you’re cooking with #recyclericeeccles and tagging the ASUU Instagram page.

Game Day Cauliflower Wings Recipe

Ingredients:

• 1 head of cauliflower
• ½ cup water
• ½ cup of milk (can use alternatives)
• 1 cup all-purpose flour
• 2 tsp garlic powder
• 1 tsp cumin
• ¼ tsp salt
• ¼ tsp pepper
• 1 cup of your choice of hot sauce

Directions:

• Preheat oven to 400-425 F
• Wash and cut cauliflower into bite-sized pieces
• Mix water/milk/flour/spices in mixing bowl
• Dip cauliflower in batter
• Lay on a baking sheet and bake until golden brown (~20 min)
• Mix cauliflower with hot sauce
• Bake for 10-15 more minutes
• Enjoy!