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.
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.
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.
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.
Hospitals using plant-based foods to advance public health is exciting on its own merit, but the fact that the city used a plants-by-default approach is truly unique.
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.
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.