This paper establishes the collective baseline of Cool Food members’ food purchases and associated GHG emissions, as well as their shared 25 percent GHG emissions reduction target. If members met the target, their actions would reduce emissions by more than 1,071,000 tonnes of carbon dioxide equivalent per year by 2030 relative to the baseline, equivalent to avoiding the annual tailpipe emissions from more than 230,000 passenger vehicles.
This technical note outlines the methods used by World Resources Institute (WRI) to identify a set of Cool Food Meals on a food provider’s menu.
This playbook details 23 behavior change strategies to help food service companies support diners in choosing more sustainable, plant-rich dishes when shopping or dining out – action that’s important for meeting global emissions goals and achieving the Paris Agreement on climate change.
The Cool Food Pledge is a global initiative that helps food providers sell delicious dishes with smaller climate footprints. This technical note, and the accompanying Cool Food Calculator, help Cool Food Pledge signatories and other food providers set targets and track climate impacts over time.
By 2050, nearly 10 billion people will live on the planet. Can we produce enough food sustainably? World Resources Report: Creating a Sustainable Food Future shows that it is possible – but there is no silver bullet. This report offers a five-course menu of solutions to ensure we can feed everyone without increasing emissions, fueling deforestation or exacerbating poverty. Intensive research and modeling examining the nexus of the food system, economic development, and the environment show why each of the 22 items on the menu is important and quantifies how far each solution can get us.
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.