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.
Sodexo has massively expanded plant-based dining at its nearly 400 universities following its trial of DefaultVeg menus.
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.
Our strategic rebranding recognizes the rapid progress we’ve made and reinforces our commitment to a world where plant-based food is the norm.
On college campuses around the world, students are advocating for a more just food system, starting dining hall initiatives that help university administrators reimagine food norms and transform campus culture.
Over 2,000 recipes pulled from eight media outlets were analyzed to see whether outlets known for sound climate reporting are equally climate-conscious with their food sections. The answer: a resounding no.
Sponsored in part by the Better Food Foundation, the weeklong festivities celebrate the merits of plant-based cuisine and encourage DMV residents to indulge, enticing the vegan and veg-curious with discounts and giveaways at local restaurants.
One of the most effective ways to serve planet-friendly food is one our followers already know — serving plants by default.
Coffeeshops are adapting to consumer interests and are moving beyond merely offering plant-based milks as an option: they’re starting to serve plantmilks by default.