By ANDREJ IVANOV / AFP Trays in hand, Polytechnique Montreal students line up at the cafeteria and through a fogged up buffet counter glass, check out dishes that now come with information about their carbon footprint. Trays in hand, Polytechnique Montreal students line up at the cafeteria and through a fogged up buffet counter glass, check out dishes that now come with information about their carbon footprint. “I’m surprised to see that a dish with meat is better than a vegetarian dish,” comments Elizabeth Labonte, a chemical engineering student, referring to their environmental impact. Every…