Food for Climate League

?? Last Call! Our webinar with Datassential is tomorrow! ?? March 6 | 12 PM CT Get the latest insights on sustainable dining + actionable strategies for food service operators to get ahead. ?? Attending Expo West? Can't make it live? Even if you are unable to attend the live event, your registration gives you access to the webinar recording and the report, so sign up today! ?? Sign up here: https://hubs.la/Q036611L0 See you there! ?? #FoodTrends #Sustainability #FutureOfDining #SustainableMenus #ClimateSmartDining #FutureOfFood

? Less Than One Week Away! Don’t miss our exclusive webinar on the future of sustainable dining with Datassential. ?? March 6 | 12 PM CT We're diving into: ?? What’s keeping foodservice from meeting eater demand for sustainable foods? ?? Key insights from our new study on climate-smart menu trends ?? Practical strategies for operators to stay ahead ??? Register below ?? ?? Attending Expo West? Can't make it live? Even if you are unable to attend the live event on March 6, your registration gives you access to the webinar recording AND the report, so sign up today! #FoodTrends #Sustainability #FutureOfDining #SustainableMenus #ClimateSmartDining #FutureOfFood

?? Imagine a future where Alaska kelp and oysters aren’t just niche ingredients, but everyday staples on grocery store shelves and restaurant menus. This isn’t just an idea, but a roadmap informed by real consumer insights, industry expertise, and market analysis. It’s a blueprint for transforming Alaska mariculture—growing the markets for delicious, nutritious, and regenerative Alaska kelp 50 times and oysters 7 times over the next decade—strengthening Alaska farmers, coastal communities, and producers at the same time. And it’s the result of FCL’s work with the Southeast Conference, turning research into concrete strategies for action. This is the future that FCL’s Director of Programs, Gesina Beckert, mapped out at the recent Alaska Mariculture Conference hosted by Alaska Sea Grant. ??“This is not me dreaming this up—this vision has been informed by research in your communities, by us talking to more than 1,400 eaters... following their thoughts. This is the reality. This is the possibility we can build upon.” What we found: ?? Consumers are curious—60-70% of visitors to Alaska haven't had the opportunity to try Alaska kelp or oysters, but are eager to. ?? Consumers generally have a positive perception of Alaska. Tapping into origin-based marketing and partnering with trusted voices like chefs, foods brands, and influencers can drive adoption across CPG and foodservice. ??? Framing matters! Alaska kelp and oysters are generally perceived as healthy, high quality, and sustainable—which aligns with current trends. Positioning them as premium products can further drive demand, as consumers show high willingness to pay. ?? Want to see more? Industry insights like these are often proprietary or behind paywalls, but these are free and open to all. Check out our actionable roadmap on the SEC website here: https://lnkd.in/ezKJQgU2

?? Foodservice operators: Are you keeping up with what eaters expect from climate-smart menus? New FCL research with Datassential reveals a mismatch between what foodservice operators think eaters want and what eaters actually want—with clear opportunities to bridge the gap. Join experts Eve Turow-Paul and Huy Do on March 6 at 12 PM CT for an exclusive webinar where they unveil key insights into: ? How consumer demand for sustainable dining is evolving ? Why operators may be underestimating interest in climate-smart foods ? Practical strategies to align menus with eater expectations ?? Secure your spot here: https://hubs.la/Q036611L0 ?? #FoodTrends #Sustainability #FutureOfDining #SustainableMenus #ClimateSmartDining #FutureOfFood

Foodservice operators: Are you hesitating to offer sustainable foods on the menu? New exclusive research from FCL and Datassential shows a missed opportunity—operators worry that eaters are skeptical of climate-smart foods, but in reality, eaters are eager for them. So what’s slowing progress? And how do we close the gap? Join our founder & executive director Eve Turow-Paul as she co-presents this timely, first-of-its-kind report—the start of a 3-year study—on the real and fixable disconnect between eaters and operators. These insights come at a critical moment—offering practical ways for foodservice leaders to move forward with confidence. ?? Join the conversation! Details in the post below. ?? #FoodService #Sustainability #ClimateSmartFood #BehavioralScience #Research #Webinar #restaurants #noncommercialfoodservice #sustainablefood

?? Calling All Campus & Corporate Dining Innovators! ??? Are you shaping the future of sustainable dining in universities or corporate cafeterias? We want YOUR expertise! ?? Be part of the next phase of the groundbreaking Serving Plants by Default project led by Food for Climate League that's already cut food-related greenhouse gas emissions by 23.6% in campus dining halls. Now, we're taking it to the next level. We're seeking: ? Executive Chefs / Culinary Directors ? Sous Chefs ? Line Cooks ? Servers Your insights could help inform tools to revolutionize how we implement plant-based options in institutional dining. What's in it for you?? ? Shape the future of sustainable foodservice? ? Access cutting-edge plant-forward strategies? ? Contribute to a toolkit that could transform campus dining nationwide ? Compensation available for eligible participants Ready to make a difference? Fill out our quick intake form to learn more and potentially participate in this exciting project: https://bit.ly/4dWI7eq Know someone who'd be perfect for this? Tag them in the comments, or share this post. Let's grow our sustainable dining community! #SustainableDining #PlantBased #FoodService #CampusDining #CorporateCafeteria #Sustainability

We are thrilled to see more and more evidence of the connection between ?? food and ?? climate entering the mainstream. We saw the engagement at our panel discussion about ?? plant-based defaults, moderated by former Food and Wine Editor-in-Chief Dana Cowin during Food Day at Climate Week, hosted by Tilt Collective. And we are excited to see Tilt Collective's CEO Sarah Lake continue the momentum, bringing the conversation about shifting to a plant-rich food system to the attention of even broader audiences on the TED stage. ?? Well done! TED Conferences #foodandclimate #TedTalks #climateweeknyc #plantforward #defaults

?? Kicking off #ClimateWeekNYC, we are energized to see food become a growing part of the climate conversation. Having more people recognize the crucial connection between food and climate is an important part of making meaningful change. Food for Climate League is contributing to the discourse on Tuesday, Sept. 24 with the panel discussion, "Leveraging Defaults and Narrative Change for Climate & Health," as part of #FoodDay at Climate Week NYC, hosted by Tilt Collective in partnership with the Children's Investment Fund Foundation (CIFF), World Health Organization, and Bezos Earth Fund. The conversation will feature real-world insights from our co-hosts at Good Eating Company (US), the NYC Mayor's Office for Food Policy, and Greener by Default as well as Food for Climate League—and it will be moderated by an innovator in media, food, and sustainability, the brilliant Dana Cowin, former Editor-in-Chief of Food & Wine and founder of Progressive Hedonist. The goal: to illustrate how small changes can have an outsized impact on eater health and sustainability. We look forward to an inspiring discussion and a productive Climate Week in New York. #FoodandClimate #sustainablefood #climatehealth #foodandwine Rachel Atcheson, Eve Turow-Paul, Katie Cantrell, Kate Shearer, Sodexo

? Have you visited Alaska? Or do you know someone who has? ? Within the last 5 years? If so, we want to hear from you! ?? ?? FCL is conducting a research study to understand how #Alaskavisitors perceive Alaskan kelp and oysters, what types of products and foods featuring kelp and oysters resonate, and the best way to talk about these ingredients. Your input will support FCL's narrative research and help the state's businesses boost interest in Alaskan food, culture, and travel. If an Alaska trip was in your recent travel itinerary ??, please complete our survey. Or if you know someone, please pass the link along ?? https://lnkd.in/eVKMJwTP The first 250 people who complete the survey will receive a $10 gift card for their time (must be 18+ and a U.S. resident). #AlaskaTravel #ExploreAlaska #AlaskaFood #DiscoverAlaska

?? We're #hiring a new Director of Operations in the Greater Chicago Area. Our ideal candidate is a strategic leader with nonprofit experience and expertise in finance, process improvement, legal compliance, and operational efficiency. If this describes you, or if you know just the candidate, we want to hear from you. Apply today or share this post with your network. ?? #NonprofitJobs #Hiring