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Daniel Vennard, director of the Better Buying Lab in WRI's Food Program, discusses the link between his work and social marketing, how your brain models taste while you're ordering and why "vegetarian" and "vegan" might not be the language that shifts the majority of the population to more sustainable diets.

publication

Encouraging consumers to purchase plant-based dishes is one way food service outlets can work toward reducing their greenhouse gas emissions. This research provides evidence that it is possible to encourage consumers to select plant-based dishes in a food service setting by simply changing how dishes are described on menus.

commentary

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.

publication

This report shares 2015-16 greenhouse gas (GHG) emissions for WRI’s operations, compares the data to WRI’s historic results (link to historical reports), and specific cases, called stories, from the Sustainability Initiative’s efforts to reduce these emissions. Additional analysis and data of these individual stories is shared within each story, including WRI’s vegetarian food policy, carbon price on business travel, recycling program, and the work of the Sustainability Champions in WRI’s U.S. and Brazil offices.

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