Planetary Health on the Menu: Shifting Norms and Applying EAT-Lancet 2.0 in Institutional Foodservice

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As global institutions from healthcare to education and corporate dining all work to reduce emissions and build sustainable food systems, dietitians and culinary leaders are instrumental in translating science into action. The 2025 Eat-Lancet 2.0 report underscores the urgency of aligning diets with both human and planetary health, providing updated nutrition and sustainability targets, while research continues to clarify the necessity of global dietary shifts.

This session connects global dietary guidance with real-world foodservice innovation. Drawing on behavioral science, implementation research, and case studies, presenters will demonstrate how "Plant-Rich by Default" menu designs can lower greenhouse gas emissions, reduce cost and food waste, while sustaining high standards of nutrition, taste, and cultural relevance. Case studies from hospitals and other institutions will highlight how integrating sustainable proteins with culturally diverse flavor profiles can meet the needs of patients, staff and visitors alike.

Participants will explore and discuss practical operational, culinary, and behavioral strategies to implement and evaluate impact, system-level change, equipping registered dietitians (RDs) to advocate for and lead menu transformation. Join us to leverage foodservice menuing as a therapeutic tool for both human and planetary health.

Product Publish Details

CPEU: 1.50 (Valid Until September 15, 2029)

Learning Objectives

Analyze how EAT-Lancet 2.0 guidance can be translated into measurable institutional nutrition and sustainability standards, distinguishing key opportunities and constraints across multiple foodservice settings.
Evaluate effectiveness of behavioral "nudge" and "Plant-Rich by Default" models by examining real-world implementation data on greenhouse gas reduction, food waste, satisfaction, and cultural relevance.
Design collaborative, cross-disciplinary approaches that engage foodservice teams, clinicians, and sustainability leaders to implement inclusive, nutritious plant-forward menus, measuring impact on human and planetary health.

Performance Indicators

13.4.3 Makes recommendations to conserve water and energy and choose sustainable, and healthy food and water systems while reducing impact on people, wildlife, and the environment.
14.2.5 Participates in ongoing evaluation of menu items, quality of products, costs, nutritional values and client needs.
3.3.3 Identifies opportunities for mutually beneficial partnerships with individuals or organizations with shared visions.

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