- Climate/Diet Initiatives
- Food Services
- Food / Greenhouse Gas Calculators
- Environmental Papers
- Health Papers
- Media Gallery
Climate/Diet Initiatives
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- World Resources Institute: The Cool Food Pledge “helps your organization commit to and achieve a science-based target to reduce the climate impact of the food you serve. Organizations serving 1.2 billion meals a year have signed up. Members are guided through a three-step approach: Pledge, Plan, and Promote.”
- Greener by Default “makes plant-based food the default, while giving diners the choice to opt into meat/dairy. This strategy allows institutions to meet carbon reduction goals, save on food costs and improve health and inclusivity, all while preserving freedom of choice.”
- DefaultVeg – Resource Guide
- Forward Food
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- for Professionals a free program with hospitality and sustainability professionals to assist food services across campuses, hospitals, restaurants and cities across the country succeed with their plant-based food goals. Launched in Canada in 2017 (Humane Society International).
- for Individuals includes recipe packs, upcoming events and video cooking tutorials on plant-based transitions.
- “Sodexo Canada and HSI/Canada announce national partnership to add more plant-based food options to menus nationwide.” HSI/Canada’s Forward Food program will support Sodexo’s foodservice operations in introducing delicious and sustainable menu items. https://www.hsi.org/news-media/sodexo-canada-and-hsi-canada-announce-national-partnership-to-add-more-plant-based-food-options/
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- Menus of Change (initiative from The Culinary Institute of America and Harvard T.H. Chan School of Public Health) “works to realize a long-term, practical vision integrating optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice industry and the culinary profession.”
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- Plant-Forward Kitchen – webcasts, recipes, conferences, presenters
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- University of British Columbia Menus of Change: How UBC is Advancing Plant Based Diets
- Harvard University: Sustainable & Healthful Food Standards (2019): “Reduce impact on climate change by increasing proportion of foods that have a smaller emissions footprint and are less resource-intensive.”
- Harvard University’s Sustainable Meeting & Event Guide
- Harvard Case Study: https://green.harvard.edu/tools-resources/case-study/increasing-sustainable-vegetarian-food-hbs-campus
- Coalition for a Sustainable Food Transition (Canada)
- Canadians for Responsible Food Policy
- Plant-Based Cities Movement
Food Services
- “Playbook for Guiding Diners toward Plant-Rich Dishes in Food Service” (Download PDF, World Resources Institute, co-authors Sophie Attwood, Paula Voorheis, Cecelia Mercer, Karen Davies and Daniel Vennard, CC 4.0)
- UBC – Food Revolution https://food.ubc.ca/food-revolution/
- Forward Food: Plant-based Substitutions PDF for recipes
- PCRM.org (Physicians Committee for Responsible Medicine) “Universal Meals” (scaled for institutions, 50 servings) https://pcrm.widencollective.com/portals/bl5igl8q/UniversalMeals
- Vegan Egg Substitutes by Grace Hussain, Sentient Media, June 29, 2022
Food / Greenhouse Gas Calculators
World Resources Institute: The Cool Food Calculator
- www.wri.org/publication/tracking-progress-toward-cool-food-pledge
- Comprehensive resource in WRI’s Cool Food Pledge, spreadsheets with North American GWP metrics to establish baselines and track progress toward the GHG emissions reductions target. Linked with the World Resources Report: Creating a Sustainable Food Future (which has a Paris-compliant pathway for the food and agriculture sector for 2050).
The University Caterers Organisation (TUDO) Greenhouse Gas Calculator
- https://www.tuco.ac.uk/ghgcalculator/index.html
- allows variations in metric/imperial, measurements categories, country(ies) of origin
- About: https://www.tuco.ac.uk/procurement/sustainability/Sustainability-Tools-documents
- Funder: The University Caterers Organisation (TUCO)