Co-design culturally inclusive menus (incl. plant-based options)

Shifting toward diets with lower environmental impacts, such as reducing meat consumption and increasing plant-based foods, can significantly reduce greenhouse gas emissions and land use, as shown by studies indicating potential reductions of up to 61% in emissions and 8.1 billion metric tons of CO2 equivalent annually through changes in food production and consumption patterns. Such dietary shifts are essential for addressing climate change and promoting sustainable food systems, while also supporting biodiversity and ecosystem health.