World Resources Institute | Source | Download |
Daily food choices significantly impact climate change and biodiversity loss. The food service sector, including restaurants, canteens, cafés, and caterers, can play a crucial role in promoting healthier, more sustainable diets by encouraging plant-rich food choices.
Objective: To catalyze the transition towards sustainable diets, this brief highlights priority behavior change techniques for immediate adoption in the food service sector, based on the updated "Food Service Playbook 2.0" by the World Resources Institute (WRI).
Key Recommendations
- Implement Priority Techniques: Adopt the 18 high-impact, feasible techniques identified by WRI. These include modifying menu language, redesigning food displays, and adjusting pricing to favor plant-rich dishes.
- Enhance Employee Training: Empower food service employees to promote sustainable choices through effective communication and presentation strategies.
- Promote Through Marketing: Use targeted marketing campaigns to highlight the benefits of plant-rich meals, focusing on taste and indulgence rather than just health and environmental benefits.
- Adjust Pricing Strategies: Incentivize plant-rich choices by making them more affordable compared to meat-based options.
Supporting Actions
- Government Policies: Develop and implement policies that support the adoption of sustainable practices in the food service sector.
- Research and Funding: Encourage academic research to fill knowledge gaps and validate the effectiveness of promising techniques. Direct philanthropic funds towards innovation in behavior change strategies.
