Greener by Default

Great opportunity from our partners at Dalhousie University! Don't miss their?free, interactive webinar series with the authors of the?Routledge Handbook on Sustainable Diets—including Dalhousie's own Kathleen Kevany—as they explore their broad range of cutting-edge research on how we might feed ourselves more sustainably. Be sure to tune into their first webinar on March 10th @ 12-1pm ADT, which will explore the role of governance and anti-oppressive frameworks in creating #sustainable and just food systems. ?? Register and learn more:?https://lnkd.in/eQ8xeFht

Our talented team continues to grow! We're so excited to welcome Kenjin Chang as GBD's new Research Director ?? Kenjin is a behavioral scientist whose research focuses on?the design of sustainable dining solutions, aimed at improving the availability and selection of plant-forward menu offerings. At Greener by Default, Kenjin works collaboratively alongside GBD’s network of research partners to examine how the application of these techniques contributes to organizational- and dietary-change processes. In addition to his role at Greener by Default, Kenjin also chairs the Research and Education Working Group of the Menus of Change University Research Collaborative. He holds a Master of Science in Public Health from Johns Hopkins University and expects to complete his Doctor of Philosophy in Human Behavior and Design from Cornell University in the summer of 2025.

"We like to think that we make these very reasoned, logical decisions based on our beliefs, but oftentimes what happens is we make our decisions about our behavior based on what’s easy, what we’re familiar with, what people around us are doing, what’s visible to us." GBD CEO Katie Cantrell stopped by Stanford University Graduate School of Business' If/Then podcast to chat about how simple, subtle shifts in choice architecture can have an outsized impact on consumer behavior. ?? TUNE IN: https://lnkd.in/egvuvzs8

We're thrilled to welcome Thomas Manandhar-Richardson, PhD—a.k.a. "Richie"—to the GBD team as our new Director of Data and AI! ?? Richie has dedicated his career to using data and AI to build a better food system. At Greener By Default, he manages data strategy, conducts data analysis for clients, builds automations and educates the GBD team in the latest AI tools and techniques. Alongside his work with Greener by Default, he is a data scientist and researcher at Bryant Research, a food-system think tank that works to accelerate the transition to alternative proteins. He specializes in economic modeling of food system changes and food security. Before this, he was an AI consultant for several years, working with clients in fashion, recruitment, cybersecurity and industrial chemical manufacture. He has a PhD in Evolutionary Psychology.

A fantastic (and timely!) example of how simple, plant-based switches can help institutions prioritize health and craft dishes that deliver on taste—all while cutting costs and building menus that are more adaptive and resilient to market disruptions:

?? Encouraging more diners to try #sustainable, #plantbased dishes can be as simple as leveling up your language game: "Adopting a plant-rich diet is considered?healthy and can be budget-friendly. Using language that appeals to consumers, instead of unfamiliar terms that may have negative associations for many people, can help encourage these dietary choices among a broader group of consumers."

Proud to partner with ClimateCAP to help them deliver healthy, sustainable, inclusive plant-forward menus to Summit attendees! Can't wait to hear tomorrow's business leaders talk climate action. ??

We had the BEST time connecting with so many business leaders at #GreenBiz25! ???? Greener by Default was thrilled to once again partner with Trellis Group to help their team provide attendees with delicious, healthy, sustainable, and inclusive plant-forward menus—all while maintaining freedom of choice. The simple shifts implemented at this year’s event have the potential for major impact: on average, GBD’s strategies increase uptake of plant-based options by up to 60% and reduce carbon emissions by 40%. Huge thanks to Morganne Sigismonti and Jessica Coons for their collaboration on yet another fantastic event, and for their commitment to putting health, sustainability, and inclusivity front and center. We can’t wait to see what GreenBiz 26 has in store!

Planning a #conference? Going Greener by Default is a simple way to: ?? Help you meet your carbon reduction targets ?? Make your menus more inclusive ?? Walk the walk on your commitment to #sustainability ?? Attract more attendees ?? ...all while protecting your bottom line and preserving freedom of choice. Get more details and work with us on your next event: https://lnkd.in/erVtfJZw

MUST READ: This fantastic piece about changing hospital food culture to incorporate plant-based foods, featured in this month's issue of Today's Dietitian Magazine and co-authored by GBD Healthcare Director Heidi Fritz! "While not all patients and staff will adopt a [plant-based diet], including some plant-based meals over the course of a hospital stay or workweek still confers health and environmental benefits, and these options can become a normalized part of health care menus as a synergistic component of treatment plans and workplace well-being." Read more: https://lnkd.in/dDYhTinx