Shifting meat-centric diets toward less resource-intensive foods like vegetables, fruit and legumes to help meet global climate goals.
Food production is a significant contributor to climate change, accounting for nearly a quarter of global greenhouse gas (GHG) emissions. Some foods generate more greenhouse gas than others: food from animals make up two-thirds of all agricultural GHG emissions and use more than three-quarters of agricultural land. Plant-based foods generally have a much lower environmental impact.
Enjoying more plant-based foods is an important way to reduce pressure on the climate. But changing people’s behavior requires more than information. It also requires more available options that consumers will want to pick.
Our work with shifting to climate- friendly diets is two-fold, making more options available and shifting behaviors so that more consumers pick those options.
WRI works with restaurants, universities, hospitals and more to create dining environments that enable consumers to choose climate-friendly foods.
Using cutting-edge learnings from behavioral science, WRI works with the food service sector to make changes within their operations that encourage diners to choose more sustainable, plant-rich options.
Photo by Edgar Castrejon on Unsplash
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