FoodxClimate’s Post

🌱 Harnessing Nudge Theory for Sustainable Dietary Choices At the Center for Behavioral Decisions, we're passionate about leveraging behavioral science to foster sustainable practices. A recent application of nudge theory is showing promising results in reducing meat consumption in both educational and corporate settings. 🔍 Key Insights: - Reflective Nudges: A study at a German university revealed that while labeling alone didn't significantly change behavior, adding a reflective component—where participants considered the nudge or their preferences—reduced meat consumption by 5-7% (Vegconomist) (MDPI). - Default Options: Implementing plant-based meals as the default option led to substantial increases in their selection, evidenced by studies in US colleges and NYC hospitals (Vegconomist) (Oxford University Press). - Menu Placement & Naming: Strategies like placing sustainable options higher on menus and using appealing names for plant-based dishes have been effective in shifting consumer choices (Vegconomist). These findings highlight the potential of subtle environmental changes to drive meaningful behavior shifts, contributing to climate change mitigation. Let's continue to explore and implement such innovative strategies in our efforts to promote sustainability. #BehavioralScience #NudgeTheory #Sustainability #CBDResearch

🫸🏼 Hungry Planet's mission is to help reduce nudging friction through our wide range of great tasting and #sustainable meat from plants. 🌱 When #plantforward dishes are readily available and beautifully presented in cafeteria lines or at a conference, for instance, people tend to load up on the healthier dishes, thereby crowding out those that sabotage personal and planetary health. 💚 "Plant-based nudges appeal because they can change food habits without getting bogged down in culture-war debates or political polarization." - Jennifer Channin ✅ Many Nordic countries are nudging citizens to embrace #meatless meals to help slash emissions. ✅ Columbia University and New York Botanical Garden are working to adopt nudges to significantly reduce carbon emissions. ✅ New York's 11 public hospitals have had great success making #plantbased food the main option. ✅ Sodexo North America's pilot program saw an average 24% reduction in #emissions when plant-based dishes were the default, and conventional meat available only upon request. 📣 Our team is eager to assist with #foodservice nudges across the board, so please reach out to Janine Vandiver for more information, including #recipes and case studies. Our meats are a simple and #delicious 1:1 swap for animal meat in any recipe, all cuisines - and nobody even tastes the difference!

🌍 We are thrilled to announce that we’ve been shortlisted for the renowned 2024 Food Planet Prize, administered by the illustrious Curt Bergfors Foundation. This year, from 1000+ nominees, only 48 initiatives have been selected for their groundbreaking contributions to our global food system, and Kelp Blue is proudly among them. Our liquid seaweed extract: --increases crop yield --allows for the reduction of synthetic fertilisers --improves soil health --And works particularly well on crops where there is drought stress. 🌐 Why is it this news significant? The Food Planet Prize is not just an award; it's a testament to innovative and sustainable solutions addressing the challenges of our global food system. The Curt Bergfors Foundation, known for its meticulous approach to environmental sustainability, makes this recognition particularly noteworthy. Their commitment to transformative change in the food industry aligns perfectly with our mission at Kelp Blue. 🔍 Over the coming months, the Foundation's team will dive deeper into each longlisted initiative. This in-depth analysis is not just a process of selection but a journey of understanding the potential impact of these projects. By April, 8-10 finalists will be chosen. 🌱 At Kelp Blue, we are more than just participants in this prestigious competition; we are part of a global cohort pushing for a more sustainable future. Each nominee, including us, contributes to the much needed transformation in our food systems. https://lnkd.in/e3wtRiVj #FoodPlanetPrize2024 #Sustainability #Innovation #KelpBlue

Have you ever sat in a restaurant, gazing at your favorite meal, and suddenly wondered, "I wonder where these ingredients originated? Who cared for them? Who nurtured them? Who dedicated their time and effort to them? And how did they make their way here?" If your response is 'never,' don't worry! You're not alone. Rarely do we take the time to think about where our food comes from. We often get so caught up in satisfying our cravings or enjoying our preferred dishes that we overlook the consequences of consuming avocados, salmon, mushroom risotto, or eggplant parmesan throughout the year. But why does it matter? Well, unless you were taught about this early on, chances are you've never really thought about it. Our educational systems rarely touch upon this topic, and fast-food outlets seldom provide such information. Moreover, there are no laws requiring producers or supply chains to reveal such information. However, at NextGen Purpose, we strongly believe that knowing the origins of your food should be a common practice. It's something we shouldn't avoid, whether due to a lack of knowledge or fear of what we might discover. To us, eating is a basic human right, and everyone should have insight into the journey their food has taken. We should understand how it was cultivated, harvested, raised, and processed. This trail should be shorter and more open. By doing so, we could address the massive issue of 1.3 billion metric tons of annual food wastage and combat climate change. We're producing food on a vast scale, which is frankly unnecessary. If we placed more emphasis on local production and supporting farmers, we could significantly reduce this chain. This would mean more profits in the pockets of farmers rather than being shared with intermediaries. We would promote local biodiversity and tackle various health concerns by reverting to real, unprocessed, farm-to-table food. Just like the old days. We need to reestablish our connection with our origins and begin asking more questions like, "Where does this beef come from?" What are your thoughts? Let's kickstart this dialogue together! — Hi, I’m Justine Reichman,  your friendly neighborhood Founder and CEO of NextGen Purpose Host and Executive Producer of the Essential Ingredients Podcast  Our mission is to boost driven, forward-thinking folks & and initiatives in the regenerative food scene. Follow along for more. #FoodInnovation #RegenerativeFood #SustainableEats

🫸🏼 I'm a big believer in nudging to effect positive change. Hungry Planet's mission is to help reduce nudging friction through our wide range of great tasting and #sustainable meat from plants. 🌱 When #plantforward dishes are readily available and beautifully presented in cafeteria lines or at conferences, for instance, people tend to load up on the healthier dishes, thereby crowding out those that sabotage personal and planetary health. 💚 "Plant-based nudges appeal because they can change food habits without getting bogged down in culture-war debates or political polarization." - Jennifer Channin ✅ Many Nordic countries are nudging citizens to embrace #meatless meals to help slash emissions. ✅ Columbia University and New York Botanical Garden are working to adopt nudges to significantly reduce carbon emissions. ✅ New York's 11 public hospitals have had great success making #plantbased food the main option. ✅ Sodexo North America's pilot program saw an average 24% reduction in #emissions when plant-based dishes were the default, and conventional meat available only upon request. 📣 Our team is eager to assist with foodservice nudges across the board, so please reach out to Janine Vandiver for more information, including recipes and case studies. Our meats are a simple and delicious 1:1 swap for animal meat in any recipe, all cuisines - and nobody even tastes the difference!

🌍🌱Reflecting on an enlightening IFIAD Food Systems Governance Webinar This afternoon I had the privilege of attending a fascinating webinar hosted by IFIAD, featuring Jessica Duncan's insightful exploration of Food Systems Governance. As someone deeply intrigued by the dynamics of food systems, I found today's discussion particularly captivating. To be honest, the term "Food Systems Governance" was somewhat unfamiliar before this session. However, Jessica's expertise shed light on its importance and relevance in shaping our collective understanding of food systems and their potential transformation. One of the most interesting parts of the webinar was the discourse surrounding the shift from a narrower focus on food security, to a more holistic approach - food system transformation. But, as Jessica pointed out, this transformation idea unveils several profound questions, questioning the robustness of our understanding in this area. What are the normative goals of the transformation? What are the pathways to achieving these goals? Who benefits, and who is left behind? How do we ensure accountability and responsibility within our food systems? During the session, I posted a question to Jessica about the definition of a sustainable food system, a query that has been on my mind. Her response, while not definitive, raised important considerations. She emphasised the contextual nature of the definition, varying depending on the level of the food system being discussed – national, sub-national, or regional. Moreover, she highlighted the importance of questioning who holds the authority to define a sustainable food system, a point that really stood out to me. These inquiries prompted a critical reflection on the complexities involved in achieving sustainability within our food systems. At the end of the day, food is the foundation of life, so it cannot be overlooked! The need for clarity and consensus on the objectives of food system transformation became quite apparent, underscoring the perhaps needed urgency of collaborative action. Overall, the webinar left me with a renewed sense of purpose and heightened my commitment to contributing to the topic of sustainable food systems. I am eager to delve further into this vital field and explore avenues for meaningful engagement and impact. #IFIAD #foodsystems #sustainability #foodsystemsgovernance #climatechange #agriculture

📢Join us at the 5th Global Food Security Conference, happening from April 9-12 in Leuven, Belgium! 📅 This conference will focus on the theme: "Towards equitable, sustainable, and resilient food systems." 🔍 Key topics include: - The future of farms, farmers and farming 🌱 - Promoting healthier diets 🍋 - Enhancing food system resilience & sustainability 🌐 🚀 The need for sustainable and resilient food systems is more urgent than ever before. Building on the momentum from the UN Food System Summit and recognizing that the 2030 target year of the Sustainable Development Goals is on the horizon, this 5th Global Food Security Conference will bring together science, business and policy to address this need. Register now and be a part of the conversation: https://lnkd.in/e6vjBa7s #FoodSecurity #Sustainability #Resilience #FoodSystems

🍽️ Ready to dive into the future of food? Don't miss Freethink's latest Hard Reset video for an in-depth look at what we're cooking up at UPSIDE and the mission that drives us. Despite recent efforts to slow down our progress, let’s not forget all the reasons there are to be excited about cultivated meat. Join us on this journey to build a more sustainable, humane, and delicious future. Full episode linked in comment below! #UPSIDEFoods #CultivatedMeat #FoodInnovation

As an expert for product transparency within food supply chains, our co-founder Ana Selina Haberbosch recently participated in a roundtable discussion for the food service magazine gvpraxis. Together with leading experts Pascal Bieri from Planted, Christian Hamerle from the Food Innovation Lab by Dussmann, Deniz Ficicioglu from BettaFish, Niklas Oppenrieder from Physicians Association for Nutrition International, and Claudia Zilz and Christian Funk from gvpraxis, she discussed the relevance of plant-based meat and fish alternatives and the role they play for a more sustainable future. 🌱 Ana emphasized that "transparency is the key to fairer and more sustainable food supply chains and is only achievable through collaborative efforts among stakeholders, given the vast distance from origin to plate". 🍽️ In her opinion, complexity stands out as one of the biggest obstacles to achieving sustainability: "Of course it would be ideal to have an definite score indicating to consumers that 'This is a good product'. But where does sustainability start and where does it end? What is important for one consumer may differ for another — be it considerations like child labor, carbon footprints, animal welfare, social impact, regional sourcing, or health. There is no universal approach to it. This underscores the critical importance of the transparency we offer, enabling consumers to make informed decisions based on their individual priorities." In this conversation we found ourselves united with strong innovators and impact drivers. We are proud to be part of the progress and will continue to promote transparency in food supply chains. 💚 #Sustainable #SupplyChains #FoodForTheFuture #SupplyChainTransparency #FoodIndustry #FoodInnovation #Transparency #FoodServices #SeedtraceRevolution

The cultured food market is expanding rapidly! 🌟 In 2024, the global market size for cultured foods was estimated at around $30 billion, and it's projected to reach over $71.02 billion by 2033. This growth is driven by increasing consumer demand for sustainable and ethical food options. https://lnkd.in/dMFqysxZ Cultured foods, including lab-grown meat and dairy alternatives, are gaining traction for their ability to reduce environmental impact and improve animal welfare. Innovations in cellular agriculture and fermentation are making these products more accessible and affordable. Aleph Farms, BlueNalu, Finless Foods, Mission Barns, Mosa Meat, Perfect Day, Shiok Meats, SuperMeat, UPSIDE Foods, Wildtype With advancements in technology and rising awareness about the benefits, the cultured food sector is poised for transformative growth. The future of food is here, and it's exciting to see where this market will go! What are your thoughts on the potential of cultured foods? Share your insights! #CulturedFood #MarketSize #FoodInnovation #Sustainability #FoodTech #EthicalEating #FutureOfFood #GrowthTrends #IndustryInsights