Sixty-five students, two semesters each, 39 changes to how campus food gets served. Here’s what the first year-long DefaultVeg 2025-26 cohort accomplished. And the next 90 interns start this Fall.
Five takeaways from our panel and the conference floor, on why the values-behavior gap is a design problem and what students actually order when you get it right.
Shredded Shiitake Mushroom Tacos. BBQ Jackfruit Wrap. Tropicali Flan made from kelp. Here’s what happened when BFF brought behavioral science to LA journalists at LARC x YP2F.
Inside On the Stand, a comedian-lawyer mock trial putting Big Meat & Dairy on trial at the Hollywood Climate Summit. And why comedy is a powerful storytelling tool for food systems change.
Here’s how they did it, what they learned, and how you can bring plant-based defaults and the PlantFutures program to your campus.
We met many food service leaders and presented a workshop on behavioral science for plant-forward dining to a packed room.
UCLA student, Sarahjeet Dosanjh, makes plant-based food the default at a campus sustainability career fair.
Many coffee shop and cafe owners now face an important decision: which plant milk options should they offer?
These interns are proving that changing food systems can be seamless, engaging, and even fun.
A guest blog by Marielle Williamson, a student at Duke Kunshan University, about the importance of adopting oat milk as the default in coffee shops.