Plant-Based by Default
Make Your Communal Food Practices Sustainable by Default
Join CJFE and Adamah for our Sustainable Dining Training. Open to Jewish community* representatives who want to make their collective food practices more sustainable - by default!
In this 1-hour virtual training you will learn the basics of why our food choices matter and how shifting default options makes it easier for community members to choose food that’s better for people, animals, and the planet.
What Does Plant-Based by Default Mean?
Benefits of Plant-Based Defaults
Plant-based defaults can help institutions achieve sustainability goals and create a more inclusive culture without draining resources or requiring an operational overhaul.
Better for the Environment:
Food production is responsible for 26% of global greenhouse gas emissions and the types of foods we buy and serve have a much more significant impact on our dietary carbon footprint than focusing on local sourcing, single-use plastic, and other greening tactics.
Research has shown that an events implementing a plant-based default strategy can save up to ⅔ in greenhouse gas emissions and water use, along with up to ¾ savings in food-related land use, when compared to a typical event.
Promote Inclusivity:
Plant-based meals work for more people, by default, while preserving individual choice. A default strategy creates an inclusive communal dining setting, ensuring that those with food allergies, intolerances, and cultural or religious dietary needs are respected and accommodated.
Plant-based options also resonate with shifting sociocultural values and can draw in a younger, more diverse crowd. A 2024 report shows that 68% of people worldwide want to eat more plant-based foods, especially those of younger generations like Gen Z and Millennials with young families.
Easy Lift, High Impact:
There are a variety of budget-friendly nudges that are effective for influencing consumption behaviors without requiring massive resource investment or operational overhauls.
Plant-forward menus and behavioral nudge interventions have been shown to improve diner satisfaction and help reduce food cost and waste. To set your institution up for long-term success, we help tailor a strategy to your community’s preferences and resources.