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.
Food and energy systems are behind most of the world's environmental problems. Achieving sustainability in these fields should be the focus of the environmental movement.
Here's some food for thought: We actually can feed almost ten billion people by 2050, but only if we start changing the way we grow and eat our food.
There are a lot of misconceptions swirling about beef—its environmental impacts, how it's produced and whether or how much to eat. We examined the latest research to separate myth from fact.
There are more than 570 million farms in the world. We know shockingly little about them.
One-third of all food produced ultimately goes uneaten. Retailers and others are responding with clever inventions that reduce food loss and waste in stores, supply chains and homes.
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.
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.
Unveiling the findings from Champions 12.3's first-of-its-kind analysis of 114 restaurants in 12 countries that shows a robust business case for restaurants to reduce kitchen food waste.
Better Buying Lab Director Daniel Vennard and Senior Research Associate Jonathan Wise will share their initial learnings on what works and doesn’t when it comes to describing plant-rich foods in a way that appeals to U.S. and British populations.
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.
Encouraging consumers to shift to primarily vegetarian diets is one way to lower the environmental impact of food. This research provides initial evidence that it is possible to shift non-vegetarians to eat more plant-based dishes by changing how these are described.
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.
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.
The result of multiple years of research and modeling, the synthesis report of World Resources Report: Creating a Sustainable Food Future shows there is no silver bullet to sustainably feeding 10 billion people by 2050. How we produce and eat food will need an overhaul.
How can we feed the world without destroying it? On a press call November 29, experts will preview the findings of a new WRI report on the future of food and agriculture.
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.
Global meat and dairy consumption is set to increase nearly 70 percent by 2050. The resulting agricultural emissions would make it impossible to keep temperature rise below 1.5°C (2.7°F), the level scientists say is necessary for staving off climate disasters.