REPORT & TOOLKIT

In this 65-page report, you can access the proprietary framework of FCL’s 10 Best Practices for Food and Climate Communications with in-depth analysis, as well as the detailed landscape analysis—a review of current initiatives, messages, semiotics, and visuals related to food and climate issues from brands and NGOs—and findings from expert interviews with academics, members of the food and beverage and agriculture sectors, and professionals, from companies and NGOs.

WORKBOOK

As more menus shift from meat-centric to plant-centric, eaters are being introduced to new ingredients, new preparation methods, and new recipes. But, newness means that we have to be thoughtful about the ways we present these dishes on menus. This downloadable PDF workbook walks users through simple do’s and don’ts to guide plant-forward dish descriptions; provides worksheets to help users put these guidelines and best practices to immediate use; and offers additional resources to support the creation of alluring plant-forward dish descriptions, all with the aim of driving purchases of plant-forward menu items.

TRAINING & WORKBOOK

A self-guided, video-based training and downloadable workbook, shareable throughout your organization. In this DIY version of our live training, participants download two decks — an introductory presentation and a workbook — along with videos that walk users through the entire How to Talk about Food and Climate training experience. The workbook includes a brief review of FCL’s 10 Best Practices for Food and Climate Communications, and a step-by-step guide to editing a chosen piece of content, with the aim to make food and climate communications appeal to the masses.

REPORT

This 2022 Datassential Plant-Forward Opportunity report, in partnership with The Culinary Institute of America, Food for Climate League, and the Menus of Change University Research Collaborative, is a followup to similarly-focused reports in 2021 and 2020. In 2022 we take the pulse of consumers on the topic of plant-forward eating through the exploration of sentiments and behaviors concerning plant-based foods, plant-forward menus, sustainability, health, and more. This report includes insights to feed menu innovation and product development, as we dive deeper into plant-forward opportunities.

REPORT

How to change the way the world eats?! It's not easy! This is why Knorr created the Good Food Lab to engage with the next generation of food leaders as the future home cooks and food decision makers. Knorr, together with Food for Climate League have pulled together the insights from a two-part study with students who are passionate about food and studying at a Europe-based university that focuses on food, nutrition, and agriculture - namely Future Food Leaders.Findings from this work can help design programs that aim to make choosing and eating food that is good for people and the planet accessible, desirable, and cookable for all. While we don’t yet have all the answers, we hope that these findings will move the food industry one small step forward to shifting the masses to choose and eat good food. Take a look! Together we can change the world by changing what's on our plates.

REPORT

Sustainable behavior change has gained wider attention as climate change concerns grow. Scholars have identified specific principles that should be employed when attempting to drive sustainable behavior change. In this report, Food for Climate League synthesize the insights from this body of research into a collection of Best Practices for Sustainable Behavior Change.