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.

For Americans looking to affect change in an erratic political landscape, the food system is a good place to start.

WRI experts explain how reducing food waste, getting creative with leftovers and embracing plant-based foods can lower your environmental impact this Turkey Day.

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.