Stacy Blondin's scientific contributions
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Publications (4)
Cool Food is a global initiative that aims to help food providers sell dishes with smaller climate footprints. This technical note outlines the methods used by World Resources Institute (WRI) to identify a set of Cool Food Meals on a food provider’s menu. Drawing on the calculation methods established under the Cool Food Pledge, Cool Food Meals mus...
Food production accounts for a quarter of all greenhouse gases, making shifting people’s diets toward lower carbon foods a critical strategy for reducing emissions. This study finds that displaying thoughtfully framed environmental messages on restaurant menus can significantly increase customers' uptake of lower carbon, plant-rich dishes. WRI find...
This working paper summarizes the methodology and results from two original randomized controlled trials that reached more than 40 million consumers in order to assess the impact of social norms messaging on consumers’ knowledge, attitudes, beliefs, and behaviors around food waste. It finds that making food waste socially unacceptable through the r...
Cool Food is a global initiative that aims to help food providers sell dishes with smaller climate footprints. This technical note outlines the methods used by World Resources Institute (WRI) to identify a set of Cool Food Meals on a food provider’s menu. Drawing on the calculation methods established under the Cool Food Pledge, Cool Food Meals mus...
Citations
... Examples of RPM reduction and replacement policies include: i) updating national FBDGs to align with RPM targets; ii) reducing RPM products served in public institutions that align with revised school meal standards for children; iii) taxing RPM products and redirecting red meat subsidies to increase the production of fruits and vegetables, legumes, nuts and healthy alternative protein products; and iv) implementing media campaigns that promote healthy and sustainable diets (Wilde et al., 2019; WHO Regional Office for Europe, 2021a). Many current strategies used in different settings include reducing portions to standard serving sizes of sustainably produced meats, redesigning menus and recipes with plant-rich, alternative proteins, menu labelling and point-of-sale prompting to communicate the benefits of plant-rich products (Bianchi et al., 2018;Blondin et al., 2022;Stiles, Collins and Beck, 2022). ...
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