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.
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.
DefaultVeg is a simple and inclusive way to offer healthier, greener, and more inclusive meals by nudging consumers toward plant-based options.
FlipIt tells the stories of people who are ahead of the curve—changemakers who are already making plant-based food the norm in their communities.
1,815,000
meals impacted/year
900
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
The Latest
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.
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.
DefaultVeg Menu and Leaders Featured at “The Future of Federal Food Purchasing: Transforming Policy & Practice” Summit
The Better Food Foundation’s powerful plant-based-default strategy makes its way to the two-day food procurement summit hosted at George Washington University.
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Become an Ambassador
Universities around the world see the value in reimagining food norms. Together we can keep campus—and the planet—cool.
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Just as we always eat in community, we also need our community to make this transformative work possible.
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.
Jennifer Channin
Executive Director
Our Partners
