Project Description
The aim of this project is to direct food choices to more plant-rich dishes on Griffith University Campuses, thereby reducing the environmental footprint of food outlets. The goals are two-fold: making climate-friendlier dishes more visible/available and shifting behaviours so that more customers pick those options. The program uses pre-and-post consumer satisfaction surveys, choice architecture and messaging to direct food choices towards plant-rich dishes. The aim is to encourage customers to choose more sustainable, plant-rich options that are healthy for individuals and the planet alike.
Project Personnel and Beneficiaries
The project benefits staff and students at Griffith University by supporting healthy food choices, along with raising awareness on the environmental impact of food. This project also aims to establish a case study and assess whether incorporating more plant-rich dishes, alongside nudging consumers to such dishes will effectively increase the profit margin of vendors, while maintaining customer satisfaction. On a broader scale, the university as a whole is involved in benefitting from a project that seeks to move staff and students to more sustainable consumption patterns.
Outcomes to Date
The project is in its early stages. Thus far, discussions are ongoing with various stakeholders (e.g., vendor relationship manager, restaurant managers) to decide on the specifics of the project.
Project Significance
Food production is a significant contributor to climate change, accounting for a quarter of global greenhouse gas (GHG) emissions. Some foods generate more GHG emissions than others. Food that comes from animals make up two-thirds of all agricultural GHG emissions and use more than three-quarters of agricultural land. Related issues associated with animal agriculture include biodiversity loss, soil degradation and air and waterway pollution. Foods rich in vegetables generally have a much lower environmental impact, and are generally a lot healthier for individual well-being. Simple changes to diets and enjoying more plant-rich foods can make a substantial difference for the climate. Food outlets at University campuses offer an excellent opportunity for engaging with a large, diverse audience that may not be familiar with sustainability issues and can generate pro-environmental public relations messaging to a broad audience at relatively low cost.
This project therefore directly contributes to achieving SDG goals 3 (Good health and well-being), 11 (Sustainable cities and communities, 12 (Responsible consumption and production) and 13 (Climate action).