Written By Taylor Flores
Energy efficiency, water conservation, and green building materials have long been at the forefront of corporate attempts to reduce environmental impact; however, sustainable foodservice is also a critical factor in reducing emissions—and addressing it is easier than you think.
Globally, food is estimated to account for about 30 percent of greenhouse gas emissions, with the majority stemming from animal agriculture. For this reason, most food and climate research advocates for an increase in the consumption of plant-based foods, and plant-based eating is often ranked as one of the most impactful actions that people can take to reduce the effects of climate change. A 2020 analysis by Clark et al. stated that even if fossil fuel emissions were cut completely, emissions from the food system alone would prevent reaching the climate goals set by the Paris Agreement. Sustainable food practices are therefore essential to reducing emissions and should be considered by all companies that engage in some element of foodservice (including corporate cafeterias, events, catered meetings, coffee bars, and more).
In partnership with Friends of the Earth, Greener by Default, and Sodexo, a pilot project showed that a company in the U.S. with a cafeteria serving about 2,500 employees per day leveraged sustainable foodservice techniques to reduce their overall corporate emissions. As a result, they were able to decrease their estimated carbon footprint by over 11,700 kg of CO₂e, the emissions equivalent to driving over 26,000 miles–more than the circumference of the earth.
These impressive results were achieved using plant-forward menu strategies like increasing the number of plant-forward (vegan and vegetarian) options and applying behavioral science techniques that gently nudge people towards plant-based options (e.g. placing plant-based options first in service lines and using appealing names for plant-based options). These changes were also financially beneficial: When comparing the cafeteria’s revenue to the other food retail options in the dining facility, the operators found a slight increase in the cafeteria’s share of revenue, indicating that employees were compelled to eat at the cafeteria by the new plant-forward options.
As this project exemplifies, companies can drastically reduce their emissions just by implementing simple behavioral science techniques that highlight plant-based food. Greener by Default (GBD), one of the partners of this project, has been testing this approach with a wide range of institutions and has seen similar successes: For example, in a separate pilot with LinkedIn, they implemented an oat milk default at their San Francisco office’s coffee bar and saw a massive 50 percent reduction in their related carbon footprint. The amount of dairy milk served dropped from 70 percent to just 18 percent—all with no observed change in diner satisfaction. This type of plant-based default strategy is one of many techniques that GBD employs that are designed to help companies provide more sustainable menus and minimize their carbon footprint. Those top strategies include:
1. Plant-Based Defaults: Make the default meal or the base of the meal plant-based and give people the choice to opt into meat and dairy. For a cafeteria buffet, you can serve a base that’s plant-based, such as a grain bowl with stir-fried veggies, and offer toppings that contain meat and dairy at the end. Or, for an RSVP event, you can make the default meal plant-based and send out a survey that lets attendees choose between sticking with the default or opting in for a meat-based meal. Studies have shown that people are more than seven times more likely to order a plant-based meal from a menu that’s plant-based by default, compared to traditional menus.
2. Climate-Friendly Ratios: Offer a minimum of two plant-based options for every animal-based option. A recent study found that when the menu shifts from two-thirds meat entrees to two-thirds vegetarian entrees, selection of vegetarian meals increases more than 50 percent. Ensure that the meat option has a different flavor and texture profile than the plant-based option to encourage diners to try all of them. For example, for a Thai buffet, offer Green Curry (v), Tofu Pad Thai (v), and Basil Chicken.
3. Subtle Substitutions: Serve plant-based condiments, milks, desserts, and breads. Animal-based ingredients found in these products like butter, eggs, and milk can be easily replaced with plant-based alternatives without people noticing a difference. These swaps can be remarkably simple, with big impacts: To start, make all sandwiches with plant-based mayonnaise; use plant-based milks in desserts, soups and beverages; and use plant-based dressings and sauces.
4. Prime Placement: Place plant-based options first in menus or buffets, and post plant-based specials. A study from the World Resources Institute found that placing plant-based dishes first on the main menu increases selection by more than 50 percent. Note that plant-based options should be integrated into the main buffet or menu instead of being separated into its own buffet station or menu section. When the options are separated, even flexitarians can think they’re only meant for vegans.
5. Tasty Titles: Label foods with language that features their flavors, ingredients, and provenance, and avoid using terms like “vegan,” “meatless,” or “healthy.” Generally, people don’t want to be reminded of what they are missing out on. To share the dish’s dietary information, simply include a small “v” or leaf at the end. For example, instead of “Vegetarian Burrito,” call it “Sizzlin’ Southwestern Black Bean Burrito (v).”
6. Meat Reduction: Reduce the portion size of animal protein per serving, and/or use blends of plant-based and animal-based proteins. A recent study by Stanford showed that the amount of meat in a burrito can be reduced by 25 percent without any change in diner satisfaction. Steer clear of slabs of meat and make dishes where meat can be reduced by balancing with plant-based options. For example, use a 50/50 blend of mushrooms and beef for a burger patty, or serve chicken fajitas with lots of veggies as the meat option.
Although energy, water, and materials are important contributors to a company’s carbon emissions, we cannot ignore the huge impact of the food they serve. It’s imperative that corporations integrate food into their sustainability conversations and take prompt action to make their menus more plant-forward. Simple steps such as making the default option plant-based or placing plant-based dishes first can have a big impact. Often, all it takes is raising your hand and being the first to take a bite.
*Greener by Default recently partnered with USGBC-CA on the 2025 California Green Building Conference to nudge diners to eat more sustainably through plant-forward menu strategies and improve the health and inclusivity of their event menus.
Posted 7/24/25
About the Author
Taylor Flores is the Corporate Engagement Manager at Greener by Default, a non-profit that uses behavioral-science strategies to help organizations serve more sustainable, inclusive, and healthy plant-based food, while maintaining diners’ freedom of choice to select meat and dairy. Before Greener by Default, Taylor helped organizations attain green business certification during her time at the San Francisco Department of the Environment. She also spent six years leading the delivery of sponsorship programs and communications at Trellis (formerly known as GreenBiz), a leading events and multi-media company for sustainability professionals. For more information on Greener by Default’s sustainable foodservice strategies, visit greenerbydefault.org.