Why and how organizations should promote plant-based food

In brief

• The global food system is one of the main drivers of global greenhouse gas (GHG) emissions. 
• Plant-based food emits less GHG emissions than animal-based food, helping reverse nature loss and enhance the health of individuals.

Innovation in plant-based food could be the key to promoting healthier food alternatives that also perpetuate sustainable environmental practices.

Our global food system is one of the major drivers of global GHG emissions. It accounts for approximately 27% of total global emissions annually, according to the WWF. Changes need to be made to this system to reduce our global carbon emissions and detain climate change. Increasing the share of plant-based food in our diets is one solution that can take us pretty far in reducing our GHG emissions.   

Plant-based food comes with multiple benefits. Firstly, it emits less GHG emissions compared to animal-based foods. For example, the emissions emitted by 100 grams of tofu are only 4% of the total GHG emissions produced by 100 grams of beef.

Secondly, choosing plant-based food helps to prevent biodiversity loss and halt deforestation. Plant-based food reduces the pressure on natural ecosystems as less land conversion is needed in the production process.  

According to the WWF, almost four species are expected to go extinct globally per year because of the rate at which food (dominantly animal-based) is produced globally to meet surging demands. A shift toward increased consumption of plant-based foods could significantly reduce global biodiversity loss.

Thirdly, increasing the consumption of plant-based food enhances the health of individuals. Including more plant-based food alternatives in the diet improves life expectancy whereas the consumption of animal-based foods, such as red meat, has been often linked to mortality and the growing risk of multiple chronic illnesses. 

Regulation that supports the move to net zero

There is a growing number of regulations and international carbon ambitions — including the Paris Agreement and the EU taxonomy for sustainable activities. The EU taxonomy strives to make Europe the first climate-neutral continent, and the European Commission has adopted a group of proposals to make EU policies fit for reducing net GHG emissions by at least 55%, by 2030. For organizations operating within the EU, stepping up climate ambitions and reducing environmental footprint is no longer optional, but a part of our license to operate.

Actions organizations take to decrease their environmental impact and align with internationally established climate ambitions should also be seen, to a large extent, as part of companies’ stakeholder expectation management. The latest edition of the EY Future Consumer Index shows that 43% of global consumers want to buy more from organizations that benefit society, even if this would mean that their products or services would be more expensive.

To meet more demanding regulations, internationally agreed-on climate ambitions and stakeholder expectations, the incorporation of plant-based food could be a desirable move.

How can organizations encourage employees to adopt plant-based food?

Here are a few practices that can be implemented to increase plant-based food consumption in the workplace:

• Set up a contract with a catering company that will support your organization’s efforts to promote sustainable, plant-based food.
• Collaborate with caterers to innovate on and increase the varieties of plant-based snacks provided in the office.
• Once a week, offer only plant-based options at office canteens.
• Run information campaigns about the benefits of plant-based food.
• Partner with a food supplier from whom employees can purchase local produce and seasonal vegetables, at a discounted rate.
• Consider making vegetarian meals the default option at company events.