New York City Mayor Eric Adams today announced a partnership with several leading national and New York City-based institutions to reduce food-related carbon emissions. The city’s integrated greenhouse gas inventory found that 20 percent of New York City’s overall emissions comes from the production and consumption of food. As the city has committed to reduce its emissions by a third by 2030, the Adams administration’s Plant-Powered Carbon Challenge is a leadership initiative for New York City’s private sector to join this mission by reducing food-related carbon emissions by 25 percent by 2030. To reach this ambitious climate target, Plant-Powered Carbon Challenge partners are committing to procuring and serving more plant-based foods, which have a significantly lower carbon footprint than animal-sourced foods. The commitments made by Plant-Powered Carbon Challenge partners have the potential to reduce emissions by nearly 40,000 tons of carbon dioxide per year — the equivalent of removing approximately 100 million car miles from New York City streets or planting 45 thousand acres of forest. The Mayor’s Office of Food Policy (MOFP), in partnership with nonprofit Greener by Default will assist partners in tracking emissions and sharing best practices on shifting towards plant-forward menus. New York City is the only city with a cross-sector initiative of this size focused on greenhouse gas reduction.
“In order to tackle the climate crisis, we need to take control of our plates,” said Mayor Adams. “We’re committed to doing our part as a city, but we can’t do it alone. Our Plant-Powered Carbon Challenge partners are stepping up to cut down on their food-related emissions, create a more sustainable food system, deliver nutritional equity and food justice for all, and make New York City healthier and greener. New York City is leading the way in reimagining our food system, and we’re grateful to our partners for taking a leading role in building a more sustainable future.”
“The Adams administration has put forth bold commitments to reducing its greenhouse gas emissions from the food we serve,” said Deputy Mayor for Strategic Initiatives Ana J. Almanzar. “By serving more plant-based foods in our agencies, we have made remarkable progress in reducing our carbon footprint. I’m proud to recognize our first year’s signatories to the Plant-Powered Carbon Challenge. Having the private sector working alongside the city in serving plant-powered meals that are good for New Yorkers, as well as good for our environment, is a strategic win for everyone.”
“With the Plant-Powered Carbon Challenge and New York City’s new, consumption-based emissions inventory, which shows the impact of food consumption on greenhouse gas emissions, the Adams administration is leading the globe in effective climate partnerships,” said New York City Chief Climate Officer and New York City Department of Environmental Protection Commissioner Rohit T. Aggarwala. “Our city’s private sector has long been a catalyst of climate action, and we look forward to our successful collaboration with the Plant-Powered participants.”
“Our consumption-based greenhouse gas inventory, which incorporates emissions from producing and consuming food, shows food is the third highest source of emissions after buildings and transportation,” said Mayor’s Office of Climate & Environmental Justice Executive Director Elijah Hutchinson. “This public-private partnership helps incentivize participants to reduce meat and dairy and works in tandem with our PlaNYC goal to reduce emissions from city agency food purchases 33 percent by 2030.”
“Last Earth Day, when we launched the Plant-Powered Carbon Challenge, we could not imagine all the creative ways that institutions would work plant-powered foods into their menus and programming,” said Mayor's Office of Food Policy Executive Director Kate MacKenzie. “It is so inspiring to see this inaugural team of signatories. We applaud them for taking the leap and helping us reduce greenhouse gas emissions by offering more plant-powered foods.”
The Plant-Powered Carbon Challenge harnesses the power of the private sector to reduce the city’s overall emissions and set the bar for plant-powered climate action. In December, Columbia University became the first official signatory of the Plant-Powered Carbon Challenge. Students participating in a capstone project in the undergraduate Sustainable Development Program found that ruminant meat products, while just 13 percent by weight of a dining hall’s procurement, accounted for 72 percent of its carbon footprint. Since signing on to the challenge, Columbia Dining has already begun to incorporate changes to its operations, like offering plant-based menus at the main action station two to three times a week, rather than restricting them to the vegan station. Recent menu highlights include mushroom bolognese pasta, shitake mushroom and roasted sweet potato quesadillas, and red bean curry served over rice. For the first time in the school’s history, Columbia showcased an entirely plant-based menu at the “Battle of the Dining Halls,” a spring competition between the five student dining halls to produce the tastiest signature dish judged by students and celebrity chefs.
The following organizations have signed on to the Plant-Powered Carbon Challenge:
- Aramark
- Columbia University
- Fordham University
- Great Performances
- Harvest
- Morrison Healthcare
- The Good Eating Company
- The New York Botanical Garden
- The Rockefeller Foundation
- The Rockefeller University
- Thomas Preti Events to Savor
- Wildlife Conservation Society/ Bronx Zoo
Under Mayor Adams’ leadership, the city has made significant investments and enacted policies to become a global leader in combatting climate change. The city has made tremendous progress in reducing its carbon footprint through serving more plant-based foods. Between Fiscal Year 2019 and Fiscal Year 2022, the total greenhouse gas emissions from food served in city agencies decreased by 26.7 percent, ahead of schedule to reduce emissions by 33 percent by 2030. Mayor Adams joined New York City Health + Hospitals to announce culturally diverse, sustainable, and plant-based meals at multiple hospitals. New training for culinary professionals at the New York City Department of Correction and the New York City Administration of Children’s Services, made possible through a grant with Carbon Neutral Cities’ Alliance, also contribute to the city’s efforts to reduce food-related emissions.
“Aramark is committed to reducing emissions across our business through the foods we serve, the suppliers we engage, the vehicles we drive, and the kitchens and facilities we operate,” said Alan Horowitz, vice president of sustainability, Aramark. “We’re proud to join Mayor Adams and the Plant-Powered Carbon Challenge as an extension of our existing Coolfood Pledge and a continuation of our journey to reduce our food emissions through expanded plant-forward consumer choice, procurement, and culinary innovation.”
“Columbia University is proud to be the first institution to sign on to New York City’s Plant-Powered Carbon Challenge,” said Cas Holloway, chief operating officer, Columbia University. “We know that scope 3 emissions, including food procurement, have a critical role to play in achieving our Plan 2030 goals. The Plant-Powered Carbon Challenge provides a framework to accelerate the work already underway to create more sustainable dining options on campus. We are excited to join the mayor's office and our fellow partners in setting a new standard for climate-smart food service in New York City."
“The Plant-Powered Carbon Challenge is a great example of how cities can promote a more sustainable food future,” said Edwina Hughes, head of Coolfood, World Resources Institute (WRI). “We at WRI are excited to continue working with the Mayor’s Office of Food Policy though Coolfood to collaborate on tools and expertise to guide organizations in the city.”
“At the Wildlife Conservation Society’s Bronx Zoo café, we are focused on offering menu choices that benefit our local community and our planet,” said John Calvelli, executive vice president of public affairs, Wildlife Conservation Society. “We offer sustainable choices, buy local when we can, and educate our visitors about sustainable food systems and the carbon footprint of various menu items. We are proud to be a Certified Green Restaurant by the Green Restaurant Association and to join Mayor Adams and his administration to incorporate more plant-based items into our offerings and cut our food-based carbon footprint by 25 percent by 2030.”
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