Behavioral Science: The Key to Low-Carbon Menus for Institutions & Beyond

​A sustainable food system is necessary to turn the tide of catastrophic climate change and large institutions, such as universities, corporations, and festival arenas play a crucial role in leading this charge.

​Learn how institutions and cultural centers can use simple behavioral science techniques to create measurable, positive change in our food system, all while protecting freedom of choice and boosting their bottom line.

​Frida Garza from Grist will lead a conversation with Miyoko Schinner (vegan chef, entrepreneur, and cookbook author), Samantha Derrick (Plant Futures), and Taylor Flores (Greener by Default) to discuss the power of nudges and education in influencing food choices and the business case for institutions and others to adopt plant-forward menu strategies.

​Learning outcomes:

• ​Explore key behavioral science techniques to gently nudge diners towards more sustainable, plant-based options

• ​Learn about the benefits of plant-forward menus, including reduced food costs, improved diner health, and increased inclusivity

• ​Understand the role of education in creating lasting behavior change that goes beyond institutional dining

• ​Delve into recent case studies illustrating the successful application of these strategies across institutions and cultural centers

​By registering for this event, you agree to share your registration information with the organizers of SF Climate Week and the speakers of this session.