You’re invited to join a special online event to preview forthcoming research on climate messaging that resonates with diners. Food production accounts for a quarter of all greenhouse gases warming the planet, but not all foods are created equal. Animal-based foods are responsible for two-thirds of those emissions. Helping diners choose lower carbon menu items is, therefore, a critical strategy for addressing the climate crisis.

Hosted by WRI’s Cool Food initiative, this event will present findings from our testing into whether environmental messaging impacts consumer choices and which two messaging frameworks stand out. While our testing was specific to menu choices, this event will showcase ways to engage consumers in climate action and the latest learnings from behavioral science’s look across sectors into what works.


  • Edwina Hughes, Head of Cool Food, WRI
  • Stacy Blondin, Behavioral Science Associate, WRI
  • Mindy Hernandez, Lead of Living Lab for Equitable Climate Action, WRI
  • Kaj Török, Chief Sustainability Officer, MAX Burgers
  • Jonathan Wise, Co-Founder, Purpose Disruptors