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Better food, by default.

The Better Food Foundation incubates novel strategies for shifting diets. Our vision is a world where plant-based food is the norm.

Our mission

Normalizing plant-based food

Our programs transform the institutional and cultural environments that both guide food choices and shape attitudes towards plant-based eating, leading to large scale and lasting diet change.

Our Impact

Key results for a more sustainable world.
Learn More

1,815,000

meals impacted/year

500+

institutions using plant-based nudges

37%

reduction in greenhouse gas emissions, equivalent to 888,000 kg of carbon dioxide

34%

reduction in water footprint, or 21,000,000 gallons of water

DefaultVeg

Jul 31, 2024

Research on Defaults: How Can Plant-Based Nudges Be Implemented Effectively? 

DefaultVeg an effective, evidence-based intervention, and it can benefit nearly all of the groups involved: food service vendors, consumers, animals, and the climate and environment. But just because it works doesn’t mean we can’t make it better. Here are our research-backed tips on how to ensure your nudges are as effective as possible.

DefaultVeg

Mar 24, 2024

Hundreds of Universities Are Moving Toward a Plant-Based Norm

Sodexo has massively expanded plant-based dining at its nearly 400 universities following its trial of DefaultVeg menus.

Press Release

Mar 14, 2024

Sodexo Launches Massive Expansion of DefaultVeg Pilot, Making Plant-Based Meal Service a Norm at Campus Eateries Across USA

DefaultVeg expansion to almost 400 campuses serving 1 million students coincides with a newly published study showing that consistently offering plant-based meals as the default option is highly effective at encouraging students to choose them, cutting greenhouse gas emissions.

There’s a lot of large-scale change that we could achieve in any of the institutions where food is served. Nudges are more than just quiet and discreet. They’re actively changing people’s attitudes in a positive direction towards plant-based foods.

The Invisible Power of ‘Nudging’ Is Leading Diners to Cut Back on Meat

Our Partners