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PepsiCo, UT Austin, ISS, Healthcare Systems promise to serve “cold food” to save the planet


Today, the World Resources Institute announced that PepsiCo, the University of Texas at Austin Housing and Dining, ISS World Services A / S and health organizations Providence and Mount Sinai Health System have committed to providing cleaner foods through their Cool Food establishment – The movement of jobs, hotels, universities, hospitals and restaurants is growing in order to reduce greenhouse gas emissions from food by 25% by 2030.

“Agriculture accounts for at least a quarter of all greenhouse gas emissions. A recent IPCC report shows a terrible future without further action. To avoid the worst effects of climate change, people need to eat differently. It’s so simple, ”he said Edwin Hughes, Head of Cool Food at the World Resources Institute. “Groups signed to Cool Food show that sustainability efforts are being revived in restaurants. It’s incredibly exciting because the potential impact is huge. ”

Globally, the production of animal products accounts for two-thirds of greenhouse gas emissions from agriculture and more than three-quarters of agricultural land use, while plant products typically have less of an impact on the environment. Beef is used per gram of protein 20 times more land and generates 20 times more greenhouse gas emissions than beans, for example. People don’t need to go vegetarian to eat rationally. According to WRI studyThe average American could reduce the environmental impact of a diet by almost half by simply consuming fewer animal products and more plants.

“At PepsiCo, we are taking bold steps to help build a more sustainable food system. It starts with the actions we take in our daily lives at home and at work. In line with our goal of pep + – net zero emissions by 2040, we are excited to introduce Cool Food to our workplaces, highlight the relationship between food and climate and offer our partners more options for plant production, ”he said. Cesc Bordas, Senior Vice President, Sustainability and Global Brand Assignment at PepsiCo.

“Our challenge is to give students the opportunity to take part in tackling climate change,” he said Alejandro Marquez, Coordinator of Sustainable Development at the University of Texas at Austin. “Offering climate nutrition helps students and faculty to lead a climate lifestyle, which is one of the areas we are focused on.”

Evidence suggests that if current Cool Food Pledge signatories jointly achieved the 25% reduction target by 2030, it would reduce annual food-related emissions by 1,314,572 tonnes of CO2e – equivalent to removing about 285,000 cars from the road. cars in the US.

To achieve this ambitious goal, you do not need to invent a range of restaurants. WRI has released a tutorial on identification 23 best interventions based on the science of behavior, ranging from offering more plant-based dishes to using more appetizing dish names. In January, WRI released research found that simply adding environmental messages to the menu could double customers ’orders for low-carbon plant-based menu products.

“Our commitment to health extends to a healthy planet. By joining Cool Food, we are part of an exciting movement in the healthcare sector to take into account the well-being of our patients and staff even after they leave our hospital, ”he said. Christina McNeilis, MPH, CPH, Deputy Director for Corporate Sustainability, Environment and Security for the Mount Sinai Health System. “Just as we use advanced medicine, we are excited to use the most innovative behavioral science research to help our patients, staff and visitors.”

“As a comprehensive healthcare organization, we believe in health for a better world, and that includes caring for our planet. Today, this includes the supply of low-carbon and better-for-the-planet food, ”he said. Mark Dunn, executive director of nutrition and nutrition at Providence. “Over the coming months, we look forward to working closely with Cool Food to deploy the program on more of our sites so we can have a significant impact on the communities we serve and the planet we all hope for.”

“Our common ambition is to connect the points between climate, health and nature – an interconnected crisis for which we believe that food can provide a powerful solution,” he said. Hamish Cook, Head of Global Food Services, ISS World Services A / S. “That’s why in 2022 the focus will be on education, so all our chefs around the world are trained to provide more sustainable nutrition.”

Cool Food Pledge is part of WRI’s groundbreaking program Cool food an initiative to effectively address climate change by helping to scale climate change. Launched in 2019, Cool Food now has 60 member organizations, which together serve about 2 billion dishes each year. In addition to Cool Food Pledge, Cool Food has launched the “Cool Food Meals” icon. The icon, which first appeared on the Panera Bread menu in 2020, marks dishes with a lower carbon footprint to help consumers decide what to eat based on the climate’s impact, just like on a food quality label.

How the bet works

  • Pledge: The signatories commit to a collective goal of reducing diet-related greenhouse gas emissions associated with food they serve 25% by 2030 compared to 2015 – a level of ambition to keep global warming below 1.5 ° C. The Cool Food team advises subscribers on how to gather the necessary data and monitor progress.

  • Plan: The Cool Food team helps signatories and their catering companies develop plans to provide climate-friendly food while meeting other canteen-related targets (e.g., number of visitors, financial results, food). Cool Food Pledge also connects subscribers or their catering companies with a network of organizations that produce innovative products, solutions and training to achieve more sustainable diets. Cool Food subscribers can share their experiences and learn from others.

  • Advertise: The Cool Food team provides inspiring messages that subscribers can use to support existing sustainability campaigns. The collective results of the companies’ activities in the field of greenhouse gas production will be published annually.

Press release from WRI Resource Institute.

© 2022 Institute of World Resources



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