Students

Your Campus. Your Impact.
Your Next Big Move.

Ready to be the reason your campus eats better? The DefaultVeg Internship Program works with students to equip them with everything they need to reshape their university’s food systems— hands-on training in behavioral science, a step-by-step implementation toolkit, mentorship from experts and people who’ve done this before, and a community of students making this happen at campuses worldwide.  

As a DefaultVeg Intern, you’ll work directly with university decision-makers, dining teams, student organizations, and campus vendors to champion plant-based defaults and smart nudges rooted in behavioral science. These proven techniques make sustainable eating the easy choice. (no arm-twisting required.)

That’s the beauty of the plant-based approach: by applying insights from how people actually make decisions, it puts the better choice front and center while keeping every option on the table. Whether it’s a dining hall or an on-campus event, people respond to smarter defaults and love the freedom to choose for themselves.

The proof? DefaultVeg Interns have already driven measurable change in campus food systems worldwide.

Why Plant-Based?

Advocating for plant-forward food on your campus isn’t just good for the planet — it’s a smart climate solution for everyone. The benefits include:

• Cut Scope 3 carbon emissions to meet campus sustainability goals
• Lowers food costs for dining services and event budgets
• Promote healthy, delicious food that everyone can enjoy
• Makes dining halls more accessible to all diners by eliminating 4 out of 9 top food allergens (dairy/milk, eggs, fish, and shellfish)
• Protects our environment, our health, and secures the future of our planet (win-win-win!)

What to Expect

This isn’t a watch-from-the-sidelines internship. You’ll run a hands-on project advocating for plant-based defaults and behavioral nudges on your campus, with a dedicated support system behind you the entire way—no prior experience needed.

• Leadership Experience: Build skills in project management, research, communications, and critical thinking — all while driving tangible change on campus.

• Expert Training & Mentorship: Learn from sustainability and food systems professionals through workshops, lectures, and one-on-one guidance.
• A Schedule That Works for You: Your project is flexible to your busy schedule. Built as an internship, capstone, or service project.
• $1,000 Program Grant ($500/semester): Students are eligible to receive upon project completion. (Currently only available to U.S.-based students. Please inquire if you have questions about eligibility)

You’ll also get access to online training, webinars, research resources, and a global student community through our Circle platform, so you’re never doing this alone.

When you push your campus toward climate-smart, plant-forward menus, you’re not just updating a lunch line — you’re helping spark a larger cultural shift toward food systems that are sustainable, inclusive, and built to last, both on campus and beyond.

The Internship Journey

1. Foundational Training: Master behavioral science principles and evidence-based strategies for institutional change.
2. Research & Strategic Planning: Analyze your campus food system to identify key decision-makers and strategic opportunities. Conduct a diner’s satisfaction survey. Then develop customized action plans for stakeholder outreach.
3. Outreach &  Relationship Building: Build relationships with campus leaders and advocate for sustainable food changes to work with them to implement change in the 3 project focus areas:
   1. Campus events, conferences, and meetings (catering)
   2. Coffee shops and cafes
   3. Campus dining halls and cafeterias
4. Advocacy & Implementation: Amplify your influence through campus media, events, and existing sustainability networks.
5. Follow-up, Assessment & Reporting: Create a professional presentation of your internship project work that demonstrates your impact and the professional skills you’ve gained in the program.

Students Leading the Way

Our interns aren’t waiting for change. They’re making it. 

• DefaultVeg Intern Eve Douglas increased the number of delicious plant-based options in the dining hall at St. Mary’s College of Maryland by 20%.
• Hope Dragseth piloted a 100% plant-based menu at Scripps College’s Sustainability Summit, where she also led a discussion on how dining halls could expand their plant-based offerings. 
• Marielle Williamson from Duke Kunshan University and Cloe Sousa from the University of British Columbia both secured a default oat milk pilot at their universities. 
• These examples are just a few of the many successful plant-forward policy changes our interns have implemented!