It’s been 15 years since the first Low Carbon Diet was introduced across the United States and the first books were published about the food system’s impact on climate. Now there’s an explosion of interest in climate-friendly diets.
The impacts on climate change are becoming clearer, more severe, and widely accepted as human-induced. We can do something about it!
At the same time, venture funders have invested heavily in alternative or substitute offerings - meat, egg, and fish products - that are finally able to demonstrate to consumers that new food types can have a similar taste, texture, smell, and satiety as familiar foods.
People in their 20s and 30s, who are our employees, don't have decades of ingrained eating habits, are more multicultural than their parents and they are digging in.
"Most people just want to eat what they like, but, also lower their health and climate risks."
The challenge for chefs and foodservice operators has always been how to market and sell these products successfully. Fortunately, we now know that single and obvious efforts don’t move the needle.
It takes a blended approach; meticulous menu planning, conscientious product sourcing, insightful consumer education, and thoughtful presentation. These are the keys to success for implementing a climate-friendly dining program at any location.
Where to begin? We're happy to support you with Sustainability Simplified©.
Helene York is an environmental and sustainability supply chain expert, adding her talents in strategic sourcing on a global level to 4xi's capabilities under our banner of Sustainability Simplified©.
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4xi Global Consulting & Solutions is a team of talented leaders from both the client-side and service provider side creating an impact in the Human Experience (HX) for people at work, in education, rest, and at leisure.
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Explorers Innovation Directory: Gateway to Innovation
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