Valentine's Day and other holidays can mean big business for restaurants – and often big amounts of food wasted. It doesn't have to be this way. Restaurants can dramatically cut food waste and see a host of benefits from doing so.
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During an embargoed press call on Tuesday, February 12, experts will share findings from 114 restaurants in 12 countries that confirm restaurants joining the fight against food waste can save a significant amount of money as well as food.
Webinar: The Business Case for Restaurants to Reduce Food Waste
February 14, 2019
Webinar: How Better Language Can Boost Sales of Plant-based Menu Items
March 06, 2019
For two years, World Resources Institute’s Better Buying Lab has taken an in-depth look at what works and what doesn’t when it comes to describing plant-rich foods in a way that appeals to broad swaths of the United States and British populations. Our early findings identify four kinds of language to avoid and three to embrace to help restaurants and the food industry boost sales of plant-rich menu items.
Encouraging Sustainable Food Consumption by Using More-Appetizing Language
Encouraging consumers to shift to primarily vegetarian diets is one way to lower the environmental impact of food. This two-phase online study explored the impact of the language used to describe vegetarian food on consumer choice. Phase one involved a consumer preference test to identify...
The Language of Sustainable Diets: A Field Study Exploring the Impact of Renaming Vegetarian Dishes on U.K. Café Menus
Encouraging consumers to purchase plant-based dishes is one way food service outlets can work toward reducing their greenhouse gas emissions. This field experiment, conducted in a UK-based chain of cafés, aimed to identify the most effective language to describe plant-based menu items to...
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.
A new paper in Nature finds that typical methods used by policymakers and researchers to answer this question have not properly focused on the need to increase the efficiency of land to meet growing demands for both food and carbon storage.
Can we feed the world without destroying it? New research reveals 22 steps to a sustainable food future.