Food Policy Reform: Embracing Plant-Forward Menus for Climate and Health Benefits
The Roosevelt Institute highlights the potential of plant-forward menus to reduce food-related emissions and improve public health. Shifting institutional meals toward plant-based proteins can cut emissions by up to 40% and lower rates of heart disease, diabetes, and obesity. The report emphasizes the need for public food procurement to prioritize sustainability and equity, aligning with climate goals and addressing health inequities. The institute calls for New York City to adopt plant-forward procurement as a cornerstone of its sustainability strategy. 
