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 vegan 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.
Eggs for breakfast, a turkey sandwich for lunch, roast chicken for dinner — we grew up in an era where an animal product must be part of every meal. However, America won’t always be a “meat and potatoes” nation. Our history reveals that social norms around food change all the time.