Decarbonising Australia's Foodservice Industry with Sustainable Foods (2026-2029)
Abstract
The food system generates 34% of all greenhouse gas emissions. Promoting sustainable foods can halve these emissions. Together with the world¿s largest foodservice provider, Australia¿s leading alternative protein manufacturer and a key advocacy body for alternative proteins, this project aims to understand how consumers make food choices in different contexts (e.g., mining sites, office canteens), co-design theory-informed behaviour change interventions, and test their impact on immediate and subsequent food choices in field experiments. Expected outcomes include xperimentally proven interventions, a dashboard showing the economic and environmental benefits of these interventions, and an education package for foodservice providers.