A disappointing experience in forest conservation laid the groundwork for marketing expert Daniel Vennard to lead WRI's Better Buying Lab. The initiative will bring together leading food service companies, manufacturers and restaurant chains to shift consumers towards more environmentally friendly plant-based proteins.
New WRI research shows that diets high in meat and dairy strain land and water resources and fuel climate change. Paper author Richard Waite explains how he cut his diet's environmental footprint in half, even without going vegetarian or vegan.
When people think about food and sustainability, they typically focus on how the food is produced—is it locally sourced, pasture-fed or organic? New WRI research shows that the question of what is eaten is just as important.