WRI experts explain how reducing food waste, getting creative with leftovers and embracing plant-based foods can lower your environmental impact this Turkey Day.
In an episode of Years of Living Dangerously, Gisele Bündchen and Andrew Steer reveal that producing meat and dairy makes up almost 85 percent of the greenhouse gas emissions from the American diet. Shifting to more plant-based foods can make a big impact.
Welcome to the Anthropocene, an era built on centuries of economic growth, In the 50 years before this new age, the human economic footprint grew faster in terms of GDP than at any time in recorded history. By the year 2100, it could grow to Bigfoot proportions, severely straining the global commons we all depend upon. Now it's time to tame Bigfoot. Andrew Steer explains.
The UK reduced its food loss and waste by an impressive 21 percent. In a new podcast, WRI's Liz Goodwin explains what families, companies and governments around the world can learn from the UK's success.
Indonesia can address the “food gap” sustainably by shifting diets towards less resource-intensive foods.
What lessons from marketing can we apply to the problem of getting men to eat less meat? Better Buying Lab director Daniel Vennard discusses.
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.
A new initiative to research and scale cutting-edge strategies that enable consumers to choose more sustainable foods
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.