Turn Your Company Greener by Default
Your employees want delicious, healthy food, and your business wants to achieve its emission reductions.
Greener by Default addresses both of these needs simultaneously by making plant-based food the default and giving diners the choice to opt into meat/dairy. This simple strategy nudges diners towards sustainable, inclusive food, while preserving freedom of choice.
Greener by Default can be implemented in meetings, microkitchens, and cafeterias.
Benefits
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Sustainability
Be an environmental leader.
Greener by Default can more than double consumption of plant-based meals, reducing catering’s carbon footprint by 40% and water footprint by 24%, while receiving positive feedback from diners.
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Profitability
Benefit your triple bottom line.
Greener by Default can cut food costs, administrative overhead, and food waste, while improving employee health and productivity and attracting new talent.
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Inclusivity
Meet employee’s needs, by default.
Greener by Default is more inclusive of those with allergies and cultural or religious restrictions. It also meets the skyrocketing demand for plant-based foods from Millennials, Gen Z, and BIPOC.
“We’ve always incorporated plant-forward efforts into our program, but working with GBD allowed us to take it to the next level and make plant-based offerings front and center while still preserving freedom of choice.”
-Anna Bohbot, Global Food Program Manager at LinkedIn, as quoted in VegNews Magazine
Contact us today to put your best food forward
We will provide consultation, menus and recipes, marketing and educational materials, sourcing assistance, and impact calculations, all completely free of charge.
Steps to Success
Make it Easy
Make plant-based entrees the default option for catered meals.
If attendees RSVP for individually-plated meals, have an option to request a meat meal. If food is served family style, order plant-based entrees with meat/dairy add-ons available at the end of the line.
Make it Visible
Place plant-based entrees at the beginning of the menu or buffet.
Use appealing names that describe the flavors and provenance, rather than prominently labeling a dish “vegetarian” or “low-fat.”
Make it Plentiful
Offer at least two plant-based options for every meat option.
Ensure the plant-based options are flavorful and packed with protein. International cuisines that are naturally plant-forward are a great option.
