Learn from Friends of the Earth, Oakland Unified School District, and Emory University on how to promote institutional procurement of sustainable, healthy, and climate-friendly food. See the bottom line benefits of better health, reduced greenhouse gas emissions, and cost savings by shifting food procurement towards plant-forward menus, using the cost-savings as an opportunity to invest in more sustainably produced food.

This dynamic SPLC webinar will present compelling real life examples and specific methods attendees can consider in their own work, especially for cities, counties, businesses, and educational institutions’ procurement officers, food service directors and staff, sustainability directors, parents, and students.

Join this webinar to:

1. Learn about the quadruple benefits (health, economic, community well-being, environmental impact) of shifting food procurement to more plant-based proteins and fewer animal-based foods.
2. Understand methods for tracking and reporting on climate and water benefits of food procurement shifts.
3. Share best practices and real life examples from schools and municipalities across the U.S. that are adopting sustainable, healthy, and climate-friendly food procurement policies and practices.

Presenters

• Chloë Waterman, Senior Food Campaigner, Friends of the Earth
• Julian Kraus-Polk, Program Consultant, Friends of the Earth
• Taylor Spicer, Office of Sustainability Initiatives, Emory University