Better Food, By Default
We’re powering a global movement towards plant-forward, climate-smart food systems for a healthier world.
Normalizing plant-based food across institutions & cultures
Lasting change doesn’t start with individual choices — it starts with the institutions and cultures that shape them. We’re leading a plant-forward food movement, using behavioral science to shift what gets served in schools, hospitals, coffee shops, businesses, and workplaces, making plant-rich eating the new delicious default choice.
The future of food is plant-based. We’re building it.
Our Impact
Plant-Based Default Adoptions
16.2 million
meals impacted per year
7.9 million kg
greenhouse gas emissions reduced per year
187.4 million
gallons of water saved per year
11.4 million
decrease in animal demand annually by institutions
6,500
people trained annually
40+
organization members in the Plant-Based NGO Network
Make the Best Choice, the Easy Choice
Plant-Based by Default is a simple way to serve plant-rich food by default while preserving customers freedom to opt in for animal products. This simple shift reduces emissions, saves on food costs, and improves health of people and the planet.
The Latest
The Coffee Shop Owner’s Guide to Choosing Plant Milks
Discover which plant milks work best for cafes. Compare oat, soy, almond & coconut milk for taste, froth, cost & environmental impact.
How DefaultVeg Interns Are Reshaping Global Food Systems
Discover how DefaultVeg Interns are revolutionizing campus dining by making plant-based options the delicious default.
Upcoming Event
EventsScreen to Table: Food, Culture, and Climate Storytelling webinar
JOIN US for this virtual LA Climate Week event to explore how storytelling and culture are shaping the future of food and climate.
Join Us
Apply for the DefaultVeg Internship Program
Universities and colleges around the world see the value in reimagining food systems. Students can help keep campuses—and the planet—cool.
Donate
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 Strategic Partners
