The Climate Toolkit

Food Service

The agriculture sector is one of the largest producers of greenhouse gases, including nitrous oxide, methane and carbon dioxide. In 2019, 10% of total greenhouse gas emissions resulted from agricultural activities. Synthetic fertilizers and pesticides, livestock management, enteric fermentation (livestock digestive process), manure management and other agricultural practices increase greenhouse gas emissions. Offering plant-based meal options allows your guests to try new foods and can encourage them to embrace a lifestyle that reduces methane and other greenhouse gases. The Climate Toolkit created food service goals to guide botanical gardens, zoos and museums to reduce their greenhouse gas emissions.

Click below to read more about each goal and read further resources. If you need more support, please email the Climate Toolkit at


Food Service Goals of the Climate Toolkit:

Institutions Pursuing Food Service Goals:

Select a CHECKBOX to filter ORGANIZATIONS that have achieved a particular goal.

Food Service

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