What’s for Dinner? Achieving Municipal Climate Mitigation Targets through Alternative Proteins

October 23, 2020 12:00 pm — 1:30 pm
Webinar Only

An ELI Member Webinar

Meat production is the primary source of methane gas, a greenhouse gas (GHG) 86 times more heat trapping than carbon dioxide over a 20-year span. Beef cattle accounts for 70% of these methane emissions, and according to a 2018 report in the journal Nature, Western countries need to reduce beef consumption 90% in order to meet climate targets.

In light of these challenges as well as health concerns and economic opportunities, innovators are developing alternative proteins. Alternative proteins include foods such as plant-based and cultivated meats, which have smaller carbon footprints than their animal-based counterparts. Municipalities can play a central role in encouraging the consumption of low-carbon foods as part of their efforts to reduce their carbon footprints by implementing measures such as climate-friendly health guidelines, food-purchasing policies, among others. While major cities including New York City, Los Angeles, and Portland have announced efforts to incorporate climate-friendly food policies, less than five percent of municipalities have established climate-friendly health guidelines and fewer have implemented food-purchasing policies.

What are the barriers municipalities face when implementing climate-friendly food policies? What best practices can municipalities follow to encourage low-carbon foods and agriculture? What are the challenges and opportunities faced by alternative proteins? Join the Environmental Law Institute, The Good Food Institute, and expert panelists to explore these questions and more by diving into efforts to leverage alternative proteins to achieve municipal climate goals.

Linda Breggin
, Director of the Center for State, Tribal, and Local Environmental Programs, and Senior Attorney, Environmental Law Institute, Moderator
Angie Fyfe, Executive Director, Local Governments for Sustainability
Emily Hennessee, Policy Coordinator, Good Food Institute
Brian P. Sylvester, Special Counsel, Covington & Burling LLP
Dana Wagner, Chief Legal Officer, Impossible Foods

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