Existing initiatives often treat all food waste uniformly, neglecting a critical factor: the outsized carbon footprint of discarded animal products. While fruits and vegetables account for a larger volume of waste in grocery stores, restaurants, and households, animal products emit more carbon and methane per pound than produce items when decomposing in composts and landfills.

In this post, we’ll take a closer look at the upstream and downstream emissions of animal and plant products, with actionable steps organizations can take to diminish their environmental impact––for both food that’s eaten and food that gets thrown away.

Did you know that the food on your plate could hold the key to combating climate change? In a world where the urgency of environmental sustainability has never been clearer, Greener by Default is on a mission to revolutionize the way we eat. According to the World Resources Institute, our current food choices could push us beyond the Paris Agreement's warming limit of 1.5 degrees. Join us as we explore innovative solutions to minimize your organization's carbon footprint, all while delighting diners with more delicious plant-based options. In this post, we'll share some of the tactics we employ, and explain how embracing plant-forward menus can make a world of difference.