Shifting Diets for a Sustainable Food Future

For restaurants and food service businesses, one way to cut greenhouse gas emissions is to nudge diners to eat their vegetables. New research shows there's a whole host of strategies the food service industry can borrow from behavioral science.

Global meat and dairy consumption is set to increase nearly 70 percent by 2050. The resulting agricultural emissions would make it impossible to keep temperature rise below 1.5°C (2.7°F), the level scientists say is necessary for staving off climate disasters.

While 2017 was a banner year for plant-based eating, the U.S. Department of Agriculture predicts 2018 will be a year when Americans eat a record amount of meat. There's more to the story: the mix of meats in the U.S. diet has been shifting away from beef and toward chicken for decades.

Americans wasted about 6 million turkeys last Thanksgiving. Researcher Brian Lipinski explains how we can all do better while still enjoying the holiday meals we love.

In a world that expects to welcome another 3 billion people to the middle class in the new few decades, eating more sustainably will be key. Two simple rules of thumb: eat fewer animal-based foods and waste less.