The Coolfood Resource Hub

Here, you’ll find research, success stories, and practical tools for building a more sustainable food future.

Green salad with watermelon, blueberries, shrimp and goat cheese

Drexel University Tests Simple Dining Hall Changes

A small change on the menu, a big win for the planet. See how Coolfood and Aramark’s partnership at Drexel University transformed campus dining by cutting food-related emissions—without sacrificing flavor.

Watch the video
Chef Jonathan Deutsch from Drexel Food Lab in the kitchen
  • News and Updates

Coolfood’s Alignment with Greenhouse Gas Protocol and Science Based Targets Initiative

An overview of the alignment between Coolfood; the draft Greenhouse Gas Protocol Land Sector and Removals Guidance (GHGP); and the Science Based Targets Initiative Forest, Land, and Agriculture Guidance (SBTi FLAG).
  • News and Updates

The Big Apple Takes a Bite Out of Climate Change

During Climate Week, Coolfood hosted an event in New York City to celebrate its members’ successes and bring awareness to the link between food-related emissions and the climate on a global stage.

Climate Week 2022 panel
  • News and Updates

Coolfood Pledge: 2021 Collective Member Progress Report

The Coolfood Pledge is a global initiative that helps dining facilities commit to and achieve a science-based target to reduce the climate impact of the food they serve. Coolfood publicly reports the group’s collective greenhouse gas (GHG) emissions annually against a target of reducing absolute GHG emissions by 25 percent by 2030. This update reports progress through 2021 toward the 2030 target.[1] Because COVID-19 affected total food purchases, this update also includes an estimate of the reduction in GHG emissions “per plate” through 2021.[2] Coolfood’s sub-target is a 38 percent reduction in emissions per plate by 2030.[3]
  • News and Updates

The Low-Carbon “Cool Food” Movement Brings Wins in Fight Against Climate Change

Early adopters of the Cool Food Pledge have reduced food-related greenhouse gas emissions per plate by 21% through 2021. This puts the cohort of food providers well ahead of the pace needed to achieve the Pledge’s targets.
  • Research

Environmental Messages Promote Plant-Based Food Choices: An Online Restaurant Menu Study

Food production accounts for a quarter of all greenhouse gases. This study finds that displaying thoughtfully framed environmental messages on restaurant menus can significantly increase customers’ uptake of lower carbon, plant-rich dishes.

open menu
  • News and Updates

Coolfood Pledge: 2020 Collective Member Progress Report

The Coolfood Pledge is a global initiative that helps dining facilities commit to and achieve a science-based target to reduce the climate impact of the food they serve. Coolfood publicly reports the group’s collective greenhouse gas (GHG) emissions annually against a target of reducing GHG emissions by 25% by 2030. This update compares the overall food-related GHG emissions in 2020 to the base year and the 2030 target. Because COVID-19 affected total food purchases, this update also includes an estimate of the reduction in GHG emissions “per plate” through 2020.
  • News and Updates

Coolfood Pledge: 2019 Collective Member Progress Report

The Coolfood Pledge is a global initiative that helps dining facilities commit to and achieve a science-based target to reduce the climate impact of the food they serve. Coolfood publicly reports the group’s collective greenhouse gas (GHG) emissions annually against a target of reducing GHG emissions by 25% by 2030. This update includes a comparison of 2019 annual data to the base year of 2015 and the 2030 target.

  • News and Updates

New “Cool Food Meals” Badge Hits Restaurant Menus Nationwide, Helping Consumers Act on Climate Change

The new “Cool Food Meals” badge identifies dishes with a lower carbon footprint, in line with what WRI research finds is needed by 2030 to meet the Paris Agreement on climate change. Now consumers can decide what to eat based on the climate impact of a dish.
  • News and Updates

Coolfood Collective Greenhouse Gas Emissions Baseline for 2030 Reduction Target

This paper establishes the baseline estimate for Coolfood members’ collective food-related GHG emissions and also reports the group’s 2030 reduction target.

technical note cover
  • News and Updates

23 Behavior Change Strategies to Get Diners Eating More Plant-Rich Food

For restaurants and food service businesses, one way to cut greenhouse gas emissions is to nudge diners to eat their vegetables. New research shows there’s a whole host of strategies the food service industry can borrow from behavioral science.