Many municipal buildings, schools, hospitals, restaurants, and workplace cafeterias do not offer plant-based entrees. Making plant-based meals the default or even simply offering a plant-based option can help to reduce food-related emissions. In this episode, hosts Sarah Backer and Linda Breggin explore the rang of actions in municipal climate action plans aimed at increasing the availability of plant-based proteins. Hear from Rachel Atcheson about how New York City is reducing their emissions while saving on food costs, from Angela Baucom on how Austin is promoting food equity, and from Katie Cantrell on the different behavioral science strategies local governments can use to reduce food-related emissions. 

This podcast was created in conjunction with ELI’s Toolkit for Incorporating Plant-Based Protein Measures in Municipal Climate Action Plans.