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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 climatetoolkit@phipps.conservatory.org.
Resources:
Institutions Pursuing Food Service Goals:
Alfarnate Botanical Garden
Bernheim Arboretum and Research Forest
Cincinnati Art Museum
Denver Botanic Gardens
Duke Farms
Gardens of Golden Gate Park
Hillwood Estate, Museum and Garden
Holden Forests and Gardens
Horniman Museum and Gardens
Inala Jurassic Garden
Jardim Botânico Araribá
Leach Botanical Garden
Longue Vue House & Gardens
Monterey Bay Aquarium
Montréal Botanical Gardens / Montréal Space for Life
Natural History Museum of Utah
New York Botanical Garden
Norfolk Botanical Garden
North Carolina Botanical Garden
Phipps Conservatory and Botanical Gardens
San Diego Botanic Garden
Santa Barbara Botanic Garden
Smithsonian American Art Museum
The Jerusalem Botanical Gardens
Virginia Aquarium & Marine Science Center
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