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Plant-Powered Carbon Challenge

New York City, USA

Thematic area

Availability, Marketing and Regulation, Desirability, Norms and Preferences

Policy scope

Local

Target audience

Citizens/Consumers, Businesses, Public Sector

Status

Ongoing

Aim and method

The program seeks to reduce food-based carbon emissions by 25% by 2030 through the promotion of plant-based diets. Participants commit to tracking their food procurement practices, creating action plans, and implementing plant-forward food sourcing in cafeterias, venues, and institutions.

Background

The initiative was launched during Earth Week 2023 as part of NYC’s integrated greenhouse gas inventory report, which identified food production as the third-largest contributor to the city's carbon footprint. It builds on the success of NYC’s public hospital and school plant-powered programs

Monitoring and ownership

The Mayor’s Office of Food Policy oversees the program. Participants submit annual progress reports, tracking their carbon emissions.

Implementation and Results

Participants develop plant-forward procurement strategies, set both short- and long-term milestones, and adjust operations to reduce emissions. In just a few months of implementation, some participants have reduced emissions by up to 12%, specifically from beef, which is a remarkable step in the journey toward a 25% reduction by 2030.