Blog • Climate Action & Environmental Protection


Cluck, no! Why choosing chicken over beef won’t save us

Swapping factory-farmed hamburgers for chicken wings will fail to adequately address the climate catastrophe and would actually exacerbate many of the pressing environmental, health, and worker justice problems that are more urgent than ever in the time of COVID-19. Read More

Biden’s ambitious goals for climate and agriculture require bolder strategies

The need for change is urgent, and the benefits to farmer and worker livelihoods, our climate, natural resources, and public health is immense. Read More

Healthier school food is key to fighting COVID-19 and systemic racism

Congress should mitigate the racial health disparities that leave Black people so vulnerable to COVID-19 by ensuring every student has access to nutritious school meals. Read More

Three ways to support a resilient and just food system during the COVID-19 pandemic

As farmers face the new crisis of the pandemic, we must come together to demand that federal stimulus funding and future farm policies support small and mid-scale farmers across the country who are supporting resilient and regenerative local and regional food systems. Read More

California budget boosts healthy food for kids and markets for farmers

School food advocates cheered earlier this month when California Governor Gavin Newsom announced a major boost in state funding for California school food. Read More

Plant-forward food: A powerful step toward climate-friendly schools

th up to seven billion school meals served annually, small menu shifts that swap meat dishes for plant-based entrees can significantly reduce greenhouse gas emissions and other environmental harms. S Read More

Foodservice corporations should choose people over profits

Aramark, Sodexo, and Compass group often have exclusive contracts with “Big Food” corporations that systematically lock out smaller, more sustainable producers, fair trade companies, and local farmers, ranchers, and fishers—especially those who have been disenfranchised. Read More

Climate-friendly menus can take a big bite out of climate change

Livestock production accounts for about 15 percent of global GHG emissions — more than the tailpipe emissions from all the planes, trains, cars and trucks in the world combined! Read More

How Cities Can Meat the Climate Challenge

Cities and counties can address the food sector's significant impact on climate change by buying less meat and dairy and offering more plant-forward items on menus in large food venues operating on municipal property, like hospitals and airports. Read More

Less and Better Meat is Key for a Healthier Planet

We can go a long way in that direction by shifting public policy and institutional purchasing to help people shift to protein sources—from both plants and animals—that are better for our bodies and for the planet. Read More