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.
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.
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.
One potentially high-impact but low-cost strategy to help consumers shift their diets to be better for the planet is changing the language used to describe food. However, more research is needed to reveal the potential of improved language to drive consumption of plant-based foods. This report summarizes expert perspectives on key research questions into how language can impact consumer choices around plant-based foods.