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Playbook for Guiding Diners Toward Plant-Rich Dishes in Food Service

Producing beef emits 20 times more greenhouse gases than common plant-based proteins, which is why shifting diets toward containing less beef, and more plants, is an important climate action. To help food service companies support diners in choosing more plant-rich meals, this playbook from WRI’s Better Buying Lab outlines the top 23 ‘behavior change’ strategies drawing on cutting edge academic research into how people choose food, as well as insights from experts in the food service industry about what works and what doesn’t. 

The playbook is designed to be used by anyone working in the food service sector wishing to make changes within their operations to encourage diners to choose more sustainable, plant-rich options — including chefs, food servers, managers, sales people, marketing and communications professionals, food operators, distributors, researchers, nutritionists, dieticians, and procurement teams.

Executive Summary

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