Healthy, Climate-Friendly Food

Foodservice operations in schools, hospitals, universities, businesses and restaurants supply nearly half of all meals in the U.S. By redirecting their massive purchasing power, these food establishments have a huge opportunity to help us transition to a healthier, more sustainable, and equitable food system

What is climate-friendly foodservice? Healthy, climate-friendly foodservice achieves a lower carbon and water footprint than traditional foodservice by offering a wider array of healthy, plant-based and plant-forward foods. It also cuts emissions by reducing overall food and packaging waste, sourcing from farms that use carbon-enhancing, healthy soil practices and  implementing recycling and other energy and water saving measures.

Climate-friendly food also supports public health goals and has the potential to save lives and billions of dollars in healthcare costs. There is widespread consensus amongst public health organizations that eating less meat, especially processed and red meats, can reduce the risk of diet-related illnesses such as heart disease, cancer, and diabetes.


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Over-production and consumption of industrially produced animal foods is unhealthy and unsustainable for our planet. Animal products are the most carbon- and resource-intensive foods in our diet. A recent report forecast that if current consumption trends continue, the livestock sector will account for 81% of global GHGs by 2050, “making it virtually impossible to keep temperature increases below dangerous levels past 1.5˚ Celsius.” This is a threat with severe consequences and a clear solution: We must dramatically reduce production and consumption of meat and cheese in favor of regenerative agriculture and plant-based foods.

Building on our 2015 U.S. Dietary Guidelines campaign, the Healthy, Climate-Friendly Food Campaign focuses on leveraging public and higher education food policies and purchasing dollars to drive market shifts and consumption toward fewer and better animal products and healthier, plant-forward, sustainable food. Our work focuses on:


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Latest News See All
New Legislation Could Make Maryland the First State to Set GHG Reduction Target for its Food Purchases

Senator Clarence Lam (D-Howard County) and Delegate Jim Gilchrist (D-Montgomery County) introduced first-of-its-kind state legislation this week to set a target of reducing emissions from the food the state and its public universities procure by 25% by 2030.

Food justice activists hold rally & deliver over 100,000 petition signatures urging Aramark to transition to a more just and sustainable food supply model

Big Food corporations such as Aramark are complicit in many of our biggest problems: climate change, economic inequality, and racial injustice.

New scholarship program for school food and nutrition professionals announced

Plant-based food is an essential pillar in the environmental movement and Friends of the Earth is delighted to reach out to the educational food community to find worthy recipients of these generous scholarships...

Latest Blog Posts See All
Healthier school food is key to fighting COVID-19 and systemic racism
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.

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

Foodservice corporations should choose people over profits
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.

Resources See All
  • Scaling Up Healthy, Climate-Friendly School Food
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  • Meat of the Matter
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  • Shrinking the Carbon and Water Footprint of School Food
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