Environmental benefits of serving more plant-based meals

Consumers are increasingly making food choices based on environmental impact. Surveys show growing interest in sustainability, with younger consumers leading the way. By offering more plant-based menu items, institutions can align with these values and meet a rapidly expanding demand.

Greenhouse gases

Greenhouse gases (GHGs) are naturally occurring gases that trap heat in the atmosphere. In natural concentrations, they help regulate the planet’s temperature, but human activities— especially the burning of fossil fuels and certain agricultural practices—have greatly increased their levels. In the U.S., most meat, dairy and eggs are produced in concentrated animal feeding operations (CAFOs), which are significant sources of GHGs, particularly methane and nitrous oxide. Over a century, methane traps about 27–30 times more heat than CO₂. According to the EPA’s 2025 GHG Inventory, agriculture is the largest sectoral source of methane emissions in the U.S., with livestock digestion as the top single contributor. Additional emissions come from producing and transporting animal feed, processing products, deforestation and land degradation.

What do consumers think?

• 31% of Americans say environmental sustainability is a “very impactful” factor when deciding what to buy.
• In one national survey, nearly half of respondents believed plant-based alternatives are better for the environment than their animal-based counterparts.
• 87% of consumers say they are concerned about sustainably-produced food.

How your institution can make a difference

By working in the food service industry, you have a powerful opportunity to make a measurable and lasting impact on the environment, plate by plate. Large studies show that shifting menus toward plant-based proteins can:

• Cut diet-related greenhouse gas emissions by 30–50%.
• Reduce agricultural land use by up to 75%.
• Lower freshwater use by over 50%.