WRI's Better Buying Lab researches ways to get more people to eat plant-based foods. One early finding: Changing the name of one Panera soup from "low-fat vegetarian black bean" to "Cuban black bean" boosted sales by 13 percent.

Blending mushrooms into burgers improves their taste while lowering emissions, saving water and reducing land demand.

Only one of the United States' top 25 dishes is plant-based. We think that can change—the power bowl, blended burger and avocado club are on their way.

While 2017 was a banner year for plant-based eating, the U.S. Department of Agriculture predicts 2018 will be a year when Americans eat a record amount of meat. There's more to the story: the mix of meats in the U.S. diet has been shifting away from beef and toward chicken for decades.

Americans wasted about 6 million turkeys last Thanksgiving. Researcher Brian Lipinski explains how we can all do better while still enjoying the holiday meals we love.

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.

By planting the White House Kitchen Garden, Michelle Obama spurred a movement that's helping combat a warming planet.

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.

Daniel Vennard chats about the work of the Better Buying Lab in working with consumers and producers to shift diets towards healthier, more ecologically sound foods.

The current terminology used to describe plant-based dining options is less than appetizing. Some food marketers are changing the narrative.