Linda Bacon, a researcher and former Mars, Inc. strategist, looked at how restaurants can increase sales of vegetarian dishes through better menu placement. Her findings could help shift diets toward more sustainable options.
The upcoming March for Science is an opportunity to push for evidence-based solutions. But real change comes not from placard-waving, but from the tireless, low-profile actions we each take every day at work, in town hall meetings and in our homes.
The latest food trend isn't a particular cuisine or exotic ingredient; it's sustainability, and the food industry has taken note. The new Better Buying Lab -- a partnership with major companies including Google, Sainsbury's, Hilton Worldwide and other industry leaders -- aims to help accelerate demand for more sustainable food options.
New WRI research shows that Americans can cut their diets' environmental footprints in half just by eating less meat and dairy. Janet Ranganathan and Richard Waite explain this and other findings in a new podcast.