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 email@example.com.
Food Service Goals of the Climate Toolkit:
Purchasing food within a 100-mile radius reduces carbon dioxide emissions from transportation and refrigeration needed to preserve food coming from more distant sources. Plus, it supports the local food system, including farmers, the economy and the environment.