Leveraging the Benefits of Plant-Based Proteins for Municipal Climate Action

March 27, 2024 12:00 pm — 1:00 pm
Webinar Only

An ELI Public Webinar

Efforts to reduce greenhouse gas emissions have long focused on the burning of fossil fuels for energy generation and transportation. Today there is increasing recognition of the climate impacts of food production, transportation, handling, and disposal. With food accounting for an estimated 25 percent of urban household consumption emissions, municipalities across the United States stand to make progress on climate change by reducing emissions from food.

Protein foods are an essential part of a healthy diet, but some are more carbon-friendly than others. Due to their relatively low carbon footprint, plant-based proteins have significant potential to reduce emissions from the food we eat. By increasing the availability of plant-based proteins and engaging the public on their benefits, municipalities can achieve climate, environmental, public health, and other benefits while also expanding the range of food choices available to their municipal employees, residents, and visitors.

What options do municipalities have for incorporating plant-based proteins into their climate action plans and sustainability initiatives? What challenges might they face? What resources do they have at their disposal? The Environmental Law Institute’s new Toolkit for Incorporating Plant-Based Protein Measures in Climate Action Plans offers answers to some of these questions. Join ELI and leading experts in the field to explore the growing importance of plant-based proteins as a means of climate mitigation and resilience and to discuss the new Toolkit.


  • Linda Breggin, Senior Attorney and Director of the Center for State and Local Environmental Programs, Environmental Law Institute, Moderator 
  • Sarah Backer, Research Associate, Environmental Law Institute
  • Celía Burke, Equity Practice Manager, Urban Sustainability Directors Network
  • Sierra Hollowell, Policy Analyst, New York City's Mayor's Office of Food Policy (MOFP)
  • Katrina Wyman, Director, Environmental and Energy Law LLM Program, New York University School of Law

Materials will be posted as they are received.
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