The US foodservice industry is facing a period of major transformation and it is set to impact every sector player. Key to this upheaval is the rise of consumers becoming more cognizant of the environmental and ethical impacts of their diets. As such, they are demanding more plant-based and sustainable options, which need to be fulfilled by foodservice companies.

Demonstrably, the foodservice industry is already increasingly incorporating meat and dairy-free options into their menus. However, the sector needs to be prepared for ongoing dietary shifts and growing trends.

A new white paper from the Good Food Institute (GFI) offers a comprehensive overview of the future of foodservice and identifies at least five key trends that are set to irreversibly alter the industry:

Plant-based eating will continue to rise

Plant-based foods are becoming increasingly popular, as consumers seek out healthier and more sustainable options. According to GFI, the plant-based food market is expected to reach $1 trillion by 2030. This ties in with an increasing number of consumers adopting flexitarian, vegan, and plant-based diets.

Overall, global consumers are expected to significantly reduce their meat and dairy intake. This is being encouraged by climate experts, who have previously stated that a shift away from animal agriculture is one of, if not the most significant steps that we can take to reduce climate damage.

Animal agriculture is thought to contribute 18% of all greenhouse gas emissions, more than all forms of transportation combined. Breaking this down further, it has been found that meat and dairy account for 57% of all food production emissions. Conversely, plant-based food production is responsible for 29% of all food-related emissions.

Consumers are increasingly aware of how their food choices directly impact the environment, their own health and the wellbeing of animals. This is why all three have been cited as major motivations for people choosing to ditch meat and dairy or at least reduce their intake significantly.

GFI specifically reports that 2022 was a high-performance year and marked a noticeable shift back to pre-pandemic popularity levels for plant-based meats. “U.S. broadline distributor sales of plant-based proteins reached $304 million in 2022, growing 8% from pre-pandemic levels in 2019. Meanwhile, unit sales declined very slightly by 1% over the same period, in line with animal-based meat sales declines,” the report reads.

Growth of fast casual dining will be tangible

Fast casual restaurants offer a more convenient and affordable alternative to traditional sit-down restaurants. They are a valid choice when consumers are pressed for time and they have been shown to be more likely to offer plant-based options than their conventional counterparts.

This presents chains–including QSR giants–with an opportunity to tap into the burgeoning popularity of their dining genre while also catering to a growing market. It is likely that fast casual dining spots will begin to roll out more choices for meat-free eaters and that those who spotlight such consumers will benefit from an increased customer base.

This has already been witnessed as McDonald’s and Burger King vyed to tempt plant-based consumers with their meat-free menu additions in recent years. Where McDonald’s chose to debut the McPlant, and later the Double McPlant, Burger King went further and developed a range of plant-based options including ‘chicken’ sandwiches, nuggets, and signature burgers. As a result, Burger King is deemed the more popular chain and its food, better received.

It’s not just burgers that need to be prioritized though, as GFI confirmed,

“In 2022, products including plant-based chicken, plant-based pork, and plant-based seafood emerged as small but mighty segments, demonstrating that operators are leaning into new product offerings beyond the traditional plant-based burger. Analog products made up 53% of pound sales in plant-based proteins in 2022, up from 39% in 2019,” findings revealed.

Delivery and takeout services will need to step up

As consumers become more time-pressed, home-delivery and takeaway food services are continuing to see a boom in popularity. This is therefore creating new opportunities for plant-based foodservice businesses.

One thing to be aware of, however, is the rising cost of plan-based ingredients. The average price per pound of plant-based proteins grew 9% from 2019 to 2022. While this appears concerning, it is vital to note that animal meat prices increased by 26%. As foodservice companies attempt to protect their margins, these increases will necessarily be passed onto consumers, potentially supporting a further shift away from animal protein.

Delivery and takeout services stand to benefit from loyal consumer bases by offering more plant-based choices, guarantees of no cross-contamination in kitchens that are not exclusively meat-free, and showcasing the better value of animal-free menu items. Carbon neutral delivery options will also likely sway purchasers.

The demand for transparency

Consumers are increasingly demanding transparency about the food they eat. This is driving demand for plant-based foods that are made with high-quality ingredients and with traceable footprints.

This has seen some food manufacturers taking steps to print their carbon footprints on their product packaging while foodservice providers have been experimenting with displaying environmental impact information on menus. There’s no denying that this will incur additional costs, at least in the short-term, but conscious consumers are a valuable customer base.

GFI claims that plant-based meat fans make around 30 more trips to foodservice locations every year than their animal protein counterparts. The result is an average extra spend of $400 annually, demonstrating the commercial viability of catering to this specific consumer genre.

As more individuals experiment with plant-based foods and manufacturers produce increasingly indistinguishable meat analogs, foodservice businesses are on the precipice of being able to capitalize on high-value shoppers, while also catering to their dietary and ethical preferences.

The focus on sustainability

The environmental impact of food choices is becoming a driving factor for consumers when choosing between meat and plant-based protein packed foods. GFI estimates that around 10% of all US consumers bought plant-based meat products at a foodservice location in 2022.  However, most only did so just once.

If foodservice companies can marry consumer curiosity with sustainability concerns, through informed marketing and clear labeling, the plant-based meat category would be well positioned to gain a greater foothold within the foodservice sector. It would not be a stretch to assume that consumers would return more than once, creating greater consumer loyalty to brands and outlets.

These five trends are–according to GFI–shaping the future of foodservice. The main takeaway has to be that as the industry continues to evolve, plant-based foods are likely to play an increasingly critical role.

In addition to these main observations the white paper also discusses other factors that are impacting the future of foodservice. These include the rise of food allergies and intolerances, the increasing popularity of ethnic cuisine, and the growing demand for personalized dining experiences. All of these can also be tied to an intrinsic need for greater plant-based provisions across the global–not just US–foodservice sector.

If you are interested in learning more about the future of foodservice, you can find the original white paper here: https://gfi.org/wp-content/uploads/2023/08/foodservice-whitepaper.pdf.

Research shows that plant-based popularity will continue to rise through 2030 and beyond. To stay ahead of the curve, companies need to consider how they can up their game and the benefits of embracing, not resisting, the call for less meat and dairy.

Continued demand for plant-based foods

It’s no secret that consumers have been increasingly adopting flexitarian and vegan dietary habits. In the majority of cases, these are attributed to a growing environmental awareness or a vested interest in personal health. However, the scale of the plant-based sector’s growth appears to be somewhat underplayed.

Data from Mintel Global New Products Database reveals that growth has not only been consistent but also vast. The research found that, in line with a shift in consumer demand, new meat-free products launched with a clear plant-based message increased by 302% between 2018 and 2022. Moreover, this expansion is predicted to push through to 2030 to make the industry a multi-billion dollar sector.

Alongside environmental and wellbeing motivations, consumers also appear to be swayed by the increasing quality of meat and dairy analogues. In recent years, plant-based meat companies in particular have focussed their efforts on creating the most realistic animal protein mimics possible. Such endeavors have resulted in hyper-realistic whole-cut products launching in mainstream grocery stores around the world, thereby granting consumers easy and affordable access to cutting edge developments. This is a far cry from the days of soy-based meat-like products that bore little resemblance to their animal-based counterparts.

Demand for sustainable food options is demonstrably not in decline. This places the onus of accessibility firmly on foodservice operations, across an array of supply niches. These will include QSR outlets, catering companies that supply businesses, the education sector, and health services, and more.

How foodservice companies can step up to the plate

The foodservice sector needs to find a way to satisfy a range of consumers. It isn’t practical to expect sector leaders to ditch meat and dairy altogether, but likewise, they can’t afford to ignore the call for more options that don’t feature them. As such, there are small but meaningful steps that can be taken.

Offer a variety of plant-based options

Developing and serving more plant-based options will allow consumers to recognize that companies are aware and willing to embrace a shift in dietary demands. While it would be a challenging move to immediately provide equal numbers of meat and meat-free options, slowly tipping the balance is achievable.

Global catering giant Sodexo is doing exactly this. Currently, its plant-based menu options make up 36% of its educational supply chain. By 2025, there will be an even 50-50 split between meat and vegan meals.

In the QSR sector, Burger King appears to be leading by example. While competitor McDonald’s stalls with a limited number of plant-based menu items, Burger King has gone so far as to launch fully vegan restaurants and a much larger meat-free menu. Like Sodexo, the fast-food chain aims to be 50% plant-based, but by 2030.

Up the visibility and accessibility of meat-free dishes

Foodservice companies not only need to offer plant-based options, they actively need to promote them. By reinforcing that they are not a specialist alternative but a readily available alternative to conventional menu items, the novelty factor can be negated.

A key step will be labeling foods as vegan or plant-based on menus and highlighting the environmental benefits of them. This has been shown to increase the uptick of such options, even with traditionally meat-eating diners. In addition, meat-free dishes will also need to be included in promotions–such as meal deals– and special events. Tapping into consumers’ desires to be sustainable but not fiscally penalized for being as such is key.

Partner with popular and prolific plant-based food brands

Piggybacking on the success and popularity of an existing plant-based brand is a commercially astute way to garner new customers and meet the growing demand for meat-free foods.

In recent years, there have been a number of key collaborations that have allowed companies to put their best plant-based foot forward. Though McDonald’s has been slower to develop meat-free options, it chose to work with one of the most popular meat mimic companies, Beyond Meat. Likewise, Burger King works with the Vegetarian Butcher to create its meat analogues, which have been deemed indistinguishable from their meat items.

By identifying which brands have garnered their own loyal followings, foodservice outfits can benefit from a readymade consumer base and cross-promotion activities.

Benefits of jumping on the plant-based shift

The upsides of embracing the demand for plant-based foods arguably outweigh any cost needed to do so.

Alongside attracting legions of new customers, businesses can also benefit from positioning themselves as sustainability champion. This issue will only become more important as the climate catastrophe continues to evolve. Additionally, consumers will be impressed and feel ‘seen’ by companies willing to adapt their menus. But it’s not just customer perceptions that stand to improve.

By incorporating more plant-based foods–and subsequently reducing meat and dairy options–foodservice companies can positively alter their operational impact. As pressure grows for the companies to start aligning with net zero ambitions, those that take the leap and actively slash their carbon emissions by reducing the amount of meat and dairy in their supply chain will get a head start.

It would be churlish to ignore the fact that gearing up for a plant-based shift will likely be a costly endeavor for foodservice companies. From training staff to cook with new ingredients to marketing fresh options, there will be significant outlay necessary but the potential benefits are clear to see: more customers and better environmental credentials.

The demand for plant-based foods is growing and as menu items become more sophisticated and satisfying, this will likely only increase. Those companies that can acknowledge and accommodate the major dietary shift that is in progress will be well-positioned for success. Conversely, those who cling to archaic menu development themes will struggle to stay in business.

The plant-based upward trend has filtered through to the foodservice sector, resulting in not only more exclusively plant-based restaurants than ever before but also major chains–such as McDonald’s–seeking to embrace the glut of new plant-based eaters. Naturally, nobody wants to lose out on the burgeoning sustainable food spending trend, meaning the hunt for cost-effective and multi-functional ingredients has become a priority. This rings true for catering providers, as well as established restaurants.

Thanks to the soaring interest and positive reception of plant-based menu items, 60% of foodservice operators now identify plant-based meat as a continuing trend, with many revealing that they plan to significantly increase the number of dishes that feature it. However, meat mimics are not the only ingredient to be gaining traction.

Cost-effective and health-conscious plant-based ingredients

While animal protein dupes are popular, some consumers remain concerned about their impact on health. This is frequently attributed to ingredients such as coconut oil being used generously, to create dairy alternatives or ‘juicy’ meat mimics, alongside high levels of sodium for flavor. While arguably still better than animal meat, such products remain highly processed and therefore do not appeal to consumers who are keen to prioritize their health.

For foodservice providers, plant-based meat can also be a costly investment, especially when compared to versatile alternatives such as tofu, jackfruit, falafel mix, and textured vegetable protein (TVP). Due to none of these ingredients seeking to faithfully recreate the look, taste, or feel of meat, their production is significantly cheaper and vastly more sustainable than animal rearing. They also allow chefs to flex their creativity, as most provide a very neutral but protein-packed base for a myriad of different applications.

Plant-based creativity in the kitchen

Plant-based ingredients that aren’t a 1:1 substitution for meat and dairy products have faced skepticism. Tofu is a prime example.

A multi-use and soy-based product, tofu has endured vilification by some Western consumers. Criticism of the protein-rich ingredient often stems from a lack of familiarity with its preparation and while it is a staple in many Asian cuisines, perceptions of blandness prevail in non-Asian countries. However, as awareness grows about tofu’s adaptability and positive environmental impact–when compared to animal protein sources–perceptions are gradually shifting.

Foodservice chefs now have an opportunity to lead the reimagining of tofu and its fellow understated ingredients. Perhaps most excitingly, the increase in demand for plant-based dishes within major educational establishments lays the foundation for a generational shift that will see whole food ingredients no longer being eyed with uncertainty. In years to come, consumers may naturally reach for tofu, jackfruit et al, as they are accustomed to how they taste and what can be done with them.

But just how versatile are they really?

Practical applications of tofu

Soybean curd comes in a variety of firmnesses, allowing it to be used in a range of dishes. From breakfast scrambles to stir-fries, breaded slices and even desserts, tofu can be transformed in almost endless ways. Plus, thanks to its neutral taste, it lends itself to a range of seasoning and cooking styles. For a deeper flavor, pieces can be marinated and for added texture, pressing tofu blocks will result in a ‘meatier’ bite.

Named as one of the 20 cheapest sources of protein, delivering around 17 grams per 100-gram serving of firm product, tofu is an excellent option for foodservice companies looking to reduce their environmental impact without losing profitability.

Jackfruit in place of meat

Jackfruit has found popularity in the foodservice industry as a versatile and sustainable alternative to traditional meat. Its fibrous and meat-like texture makes it a good choice for multiple dishes, including pulled ‘pork’ sandwiches, tacos, curries, and stews. Like tofu, jackfruit’s neutral taste allows it to absorb flavors easily, making it a great option for spicier or more flavor-packed menu items.

Costing around $2 to $3 per pound, jackfruit provides an economical option for businesses looking to increase plant-based options without plumping for processed meat mimics. It does not pack a huge protein punch, bringing around 3 grams per 100-gram serving, but it is a filling ingredient.

Falafel mix as a multi-purpose base

Falafel mix is something of a foodservice staple, particularly for companies seeking to increase their plant-based options. A blend of ground chickpeas, herbs, and spices, the mix offers a versatile foundation for an array of dishes including traditional falafel patties to creative interpretations like falafel bowls, wraps, and salads.

Falafel mix is a low-cost high-protein ingredient commonly containing 12-15 grams of protein per 100-gram serving, making it a satisfying and nutritious choice for those seeking meat alternatives.

TVP as a foodservice MVP

Derived from soybeans, TVP is a dried product that is supplied as chunks or in a minced style. It is traditionally used to replace things such as chicken pieces in stir fry and ground beef in meatballs and chili but has many more applications. Owing to its tasteless profile, it can even be ground into a fine powder and added to things such as oatmeal, to up the protein levels and satiety.

Boasting a long shelf-life and being low cost, TVP is a plant-based powerhouse for the foodservice sector. Most impressively, TVP is 50% protein, meaning that it delivers a huge nutritional benefit to diners for a fraction of the cost of traditional meat.

Freedom to address dietary restrictions

While the cost and sustainability benefits of using versatile whole food plant-based ingredients are clear, there’s another upside that is easy to overlook. Plant-based ingredients, like tofu, offer a thoughtful and inclusive approach for the foodservice industry to accommodate consumers with food allergies.

Heavily processed meat mimics may contain allergens–including gluten– whereas minimally processed plant-based options provide more choice for those with dietary restrictions. Though it should be noted that soy is a common allergen, thereby underscoring the importance of embracing a number of whole-food ingredients, to cater to all consumers.

With interest in plant-based eating increasing every year, chefs within the foodservice sector are taking the lead in developing nutritious meals that don’t rely on meat mimics and can turn a profit. It will be interesting to see if the burgeoning rise of new ingredients that focus on healthy protein delivery without mimicking meat, such as UK-founded Vegbloc, will find popularity in the industry. If they do, it will be indicative of a consumer shift away from substituting animal products to simply replacing them with healthier and more sustainable options.

The Plant Based Universities campaign was launched in 2021 with the objective of transitioning university catering to a fully plant-based menu. Several active campaigns in UK universities, including Cambridge, Stirling and University College London, have all been highly successful.

In the academic year 2021-2022, it was recorded that there were 2.2 million university students across more than 160 universities in the UK alone. According to The Eating Better Alliance, environmental issues are one of the most significant challenges we face today. Two-thirds of teenagers in the UK would agree with this claim, according to the Alliance, and a significant number of them have gone plant-based as a result. University students, then, are the prime target for capitalizing on this issue.

This makes the potential for growth in this food market sector huge, which would naturally benefit plant-based food businesses and suppliers significantly because of the large number of new potential customers. So, it is in their best interest to back to the campaign.

How  Does The Plant Based Universities Campaign Work?

Plant Based Universities campaign groups host outreach stalls in universities to educate students about climate issues, animal rights and health. They lobby their universities to change and put the vote out to the students of their institutions demanding a shift to plant-based menus.

In addition to this, they offer a summer camp for those interested in representing the campaign in their own university. In a democratic process, this vote is put to students to see if they want their university to make the switch to plant-based catering. Although, naturally, this motion is met with some resistance, in many cases most students have voted for this positive change.

Here are some of the key successes of the campaign to date in the UK:

• Beef and Lamb have been removed from menus at The University of Cambridge, along with the Darwin Ball being a completely plant-based event in May this year.
• There is now a plant-based café in Kings College London.
• The Student Union at Stirling University passed a motion to become 100% plant-based by 2025.
• The University of Birmingham voted in favor of a complete transition to plant-based catering. It will start with 60% plant-based menus, increasing by 10% each academic year until they are completely animal free.
• Plant-based milks are offered as the default option across all campus outlets at the University College London.

Campaign Progress

Plant Based Universities state on their website that: “we have also recently seen the Academy Awards and Berkeley City Council adopt policies to have fully plant-based establishments in response to climate breakdown. If we can make universities adopt fully plant-based menus, it can drive a culture shift and set an example to the government and other institutions on how to genuinely act on the climate, ecological, and cost of living crises.”

This cultural shift is precisely what is needed for the plant-based market to receive accelerated growth. One study suggests that, 38% of young people in the 18-24-year-old age group are very concerned about environmental issues, specifically those related to the animal agricultural industry. By comparison, only 20% of over 55s worry about this issue at all. Naturally, it is only logical to target those already with concerns in such a campaign.

Indeed, more and more young people making the shift to a plant-based diet, which is precisely the demographic the campaign targets because they are the ones most receptive to making the switch, so sales of plant-based products will naturally increase. This is an increase that can be capitalized on and improved if the campaign continues to succeed.

How Businesses Can Support The Plant Based Universities Campaign?

This is a campaign that plant-based businesses should actively promote and champion because the possibility of growth in the food sector is huge. But how can they do so? Businesses can publicly offer support and share posts on social media. They can also offer products samples to university catering teams to show how fantastic they are. Donations would also be welcome to allow the campaign to grow. All in all, businesses need to back the efforts of the students because they could benefit greatly if a university chose them as a supplier. Statistically speaking, the amount of revenue this would generate is rather large.

Plant Based Universities also state that “universities have significant cultural capital, and their actions have a great influence over the broader society’s ethical views and sustainable practices.” Resultingly, this cultural capital would have significant ramifications for society at large. This is not just about the students at the university, but it is also about affecting greater change. Universities can set a positive example for the rest of society to follow, which would grow this market even further.

Iain Green, director at Animal Aid, commented that “Animal agriculture is one of the most destructive industries; not only does it cause immense animal suffering, it is also a leading driver of the climate crisis. As such, it is vital that universities and other influential institutions are at the forefront of addressing this.”

Indeed, the success of this campaign could lead to a huge shift in society’s viewpoints and would accelerate the growth of the plant-based food market substantially. So let us all get behind it and do what we can to back the Plant Based Universities campaign.

The global student body has spoken and asked for easy access to increased plant-based catering options. The demand appears to be underpinned mainly by climate change concerns and the changing dietary habits of younger generations.

While moving towards less meat-centric campuses is a positive move, it has to be asked: who in the corporate world is making similar sustainable inroads, and when will global businesses en masse take a similarly responsible tack?

As of 2022, it was estimated that animal agriculture created 18% of all global greenhouse gasses. This translates to a larger share than all forms of transport the world over, combined. Accordingly, plant-based diets are heralded as a potential way to reduce the food system’s impact on the environment. Moreover, if adopted on a global scale, animal-free diets are said to have the power to reduce food-related greenhouse gas emissions by up to 70%, by 2025.

Armed with robust statistics such as these, the education sector’s open-minded approach to menu transitioning is not just laudable, but essential for planetary survival, but how has it gotten to this point?

U.S. Campus Caterers Prioritize Plant-Based Dishes

Educational catering, worldwide, is making tangible progress towards plant-based as either the default or an easy-to-locate option. This is largely due to a combination of students asking for such moves and catering companies being open to the idea in a bid to lessen their own operational footprints.

The U.S. is a prime example of the latter in action. Sodexo–one of the largest food service operations globally–confirmed earlier this year that it will convert 50% of all its college catering to plant-based dishes, by 2025. The pledge followed a slightly less ambitious promise in 2022, which saw the caterer aim to make 42% of menus meat-free.

The initial reduction target was announced following in-house research into Sodexo’s carbon footprint, whereby auditors discovered that around 70% of the 2020 supply chain impact was attributed to animal-based food products, such as meat and dairy. With a desire to reduce carbon emissions by 34% by 2025, Sodexo identified plant-based menus as a fast route to more sustainable credentials.

Fellow large food service provider Aramak has also committed to increasing the plant-based options served on US college campuses and, like Sodexo, is working closely with the Humane Society of the United States to ensure a smooth transition to more meat-free menus.

Europe Says Yes to Meat-Free Menus

It is not just the U.S. making meaningful progress in moving away from animal-based catering as the default.. Further education facilities across Europe are also shifting gears and embracing more plant-based dining options, with Germany–in particular–shirking off meat-heavy stereotypes.

Since 2021, Berlin students have enjoyed less meat and more animal-free ingredients in their school sustenance. Following demands from learners to take meat off the menu, for sustainability reasons, four separate universities have transformed a total of 34 catering outlets to prioritize plant-based options. The menus across all of the cafeterias are confirmed as 68% ‘vegan’, 28% vegetarian, and just 2% fish-focused. Just one meat-based dish is offered and only four days a week.

Throughout wider Germany, canteen menus are thought to be around 30-50% vegetarian, in line with shifting dietary preferences of diners.

Arguably, the UK is leading the charge for plant-based university catering. Major breakthroughs include the University of Cambridge making all student union cafes fully animal product-free, while simultaneously removing beef and lamb from some of its other outlets. This, alongside actively promoting plant-based alternatives.

London’s Metropolitan University has–seemingly–taken a leaf out of New York City’s book and instigated meat-free Mondays across its canteens. NYC’s predominantly plant-based mayor, Eric Adams, brought in a mandate for public schools to serve meat-free food as the default option on Fridays, with the rule applying across the state.

Elsewhere in the UK, numerous universities have made plant milk the default choice in coffee shops and cafes, promised price parity for plant-based dairy with conventional food products, removed red meat from menus, and voted to significantly increase animal-free menus to make them the majority option.

Students Celebrate Progress But Want More Done

Worldwide, students are already seeing more plant-based options on their campuses, and many want even more to be done, with the U.K’s learners taking the most significant stand.

Last year it was confirmed that students from 20 U.K universities–including King’s College London and the University of Leeds–are calling on administration leaders to convert their entire campuses to fully plant-based catering. Impassioned protests, supported by activist Animal Rising, have been carried out at said universities, with students accusing management figures of complicating climate change by refusing to take meat and dairy out of their canteens.

“Universities claim to be preparing us for the future, whilst also threatening it by selling environmentally harmful animal products. More plant-based options will not alleviate universities’ direct involvement in the climate crisis,” Vaania Kapoor Achuthan, a University College London student, commented last year.

“We will continue campaigning until our universities display actual progress towards 100% just and sustainable plant-based catering.”

The Corporate World Must Follow The Education Sector’s Lead

As universities consider converting to entirely meat and dairy-free menus, corporate work locations must surely also be considering the move.

There are a number of influential organizations that have already taken steps, such as Google prioritizing plant-based meals with higher menu listings, following an unsuccessful stint with Meatless Mondays. Meta (formerly Facebook), Alibaba, and General Motors also seek to cater to their meat-free employees, however, one company took things a step further, creating significant media buzz with its anti-meat agenda.

Coworking behemoth WeWork shocked the professional world when, in 2019, it decided to remove all red meat, pork, and poultry from its events and announced that it would no longer reimburse staff for meat-filled meals that were formerly allowed expenses.

WeWork initiated its effective ‘meat ban’ for environmental reasons and estimated that the move would save 202 million kilograms of carbon dioxide emissions, plus more than 15 million animal lives by the end of 2023. This, with a team of 6,000 staff all complying.

If Walmart, thought to be the biggest company in the word right now, were to follow WeWork’s lead, it would equate to around 2,100,000 people ditching emissions-heavy meat and dairy products during their work hours. Food for thought for the corporate world.