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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.
Producing beef emits 20 times more greenhouse gases than common plant-based proteins, which is why shifting diets toward containing less beef, and more plants, is an important climate action. To help food service companies support diners in choosing more plant-rich meals, this playbook from WRI’s Better Buying Lab outlines the top 23 ‘behavior change’ strategies drawing on cutting edge academic research into how people choose food, as well as insights from experts in the food service industry about what works and what doesn’t.
The playbook is designed to be used by anyone working in the food service sector wishing to make changes within their operations to encourage diners to choose more sustainable, plant-rich options -- including chefs, food servers, managers, sales people, marketing and communications professionals, food operators, distributors, researchers, nutritionists, dieticians, and procurement teams.
Per gram of protein, beef production requires 20 times more land and emits 20 times more greenhouse gas (GHG) emissions
than producing plant-based proteins like beans, peas, and lentils. As the global population grows to 10 billion people by
2050, 56 percent more crop calories will be needed to meet demand.
