Nudge Your Guests Towards Plant-Based Delights
If you’re hosting Thanksgiving, balancing dietary needs and traditions can be tricky. Behavioral science suggests nudging guests toward plant-based options without restricting anyone’s choices.
If you’re hosting Thanksgiving, balancing dietary needs and traditions can be tricky. Behavioral science suggests nudging guests toward plant-based options without restricting anyone’s choices.
In the heart of Texas, Austin City Hall has raised a full-size state flag — with a sustainable twist.
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.
Mayor Scott’s proclamation encourages “Baltimore’s restaurants, schools, grocery stores, organizations, institutions, and citizens to join us in celebrating and entering plant-based foods on their plates” — a direct echo of the plant-forward proclamation ratified two weeks earlier by the US Conference of Mayors.
The so-called Old World is known for trendsetting urban liberal lifestyles, but it’s not just influencers and restaurateurs cashing in on the de facto plant-based revolution.
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.
Late last week, fast food giant Taco Bell announced that it’s testing a new Crispy Melt Taco made with plant-based ground beef.
The new plan establishes a goal of net zero greenhouse gas emissions by 2035, committing San Diego to a more accelerated reduction trajectory than in previous climate resolutions.
This World Environment Day, we’re not just biking to work or unplugging our appliances; we’re looking back on a full year of working toward a more sustainable, resilient new normal.