Uniting for better food, better health, and a better planet 

The global food system is a major driver of climate and environmental pressures: it accounts for around 30% of greenhouse gas emissions, 40% of food waste, 70% of freshwater withdrawals, and 80% of deforestation.  

At the same time, consumers are increasingly interested in healthier and more sustainable diets, though affordability and taste remain primary influences on food choice.

Food service providers, in partnership with business and institutional procurers, can play a decisive role in transforming diets.  

Through the millions of meals they serve daily, they have the capacity to make sustainable eating mainstream, defined as tasty, healthy, mostly plant-based meals, with moderate amounts of sustainably sourced dairy, eggs, and meat.

We have the opportunity to nourish human and planetary health through widespread adoption of healthy and sustainable diets. Action is needed to make the food we eat better for ourselves and the planet:

• Healthy and sustainable diets must become the norm, not the exception.
• Food procurers must co-create solutions with providers, embedding accountability and measurable goals into contracts.
• By aligning commitments, contracting for impact, and guiding consumer choices, the food sector can deliver systemic, sector-wide transformation.

We have partnered with the WWF since 2010, working to improve our sustainable food offers and purchasing practices.