Just how much can the colors, light, sound, smell, and appearance of a dining environment really help people to eat a climate friendly diet?

Diners increasingly say they want to eat healthier, more sustainable diets. But it can be hard to change old habits and people make food decisions based on a lot of factors – many of which are subconsciously influenced by dining environments.

WRI’s brand new “Food Service Playbook for Promoting Sustainable Food Choices” gives food service operators the very latest strategies for creating dining environments that empower consumers to choose sustainable, plant-rich dishes. This research builds off our first guide for food service, now with industry experience and insights from nearly 350 academic trials.

Join this live discussion with the authors of the Food Service Playbook to hear what’s changed since our first guide for food service was released in 2020 and the behavioral science behind it – plus the opportunity to ask WRI’s experts about how you can put this research into action in your own operations.

Coolfood is WRI’s initiative that helps food service operators use these tactics – and many are already seeing reduced emissions and positive consumer feedback, showing this approach can work in all kinds of food outlets.

This webinar is free and open to the public – we invite you to share this event with interested colleagues and networks.