It will not be possible to stabilise Earth’s climate without changing what we eat.

Oxford University researchers found food is responsible for 25-30% of global greenhouse gas emissions, and in Europe, 83% of food emissions are from animal produce (inc. meat, eggs, dairy, fish, poultry etc.). However many environmental campaigns focus on much smaller impacts such as food miles – which account for only 6% of food emissions. It’s critical we focus on the 83%.

In addition, animal produce requires 20 times as much land per calorie than plant-based foods. This astonishing use of land is driving deforestation and biodiversity collapse. A global shift to plant-based diets would reduce agricultural land-use by an incredible 75%. This would enable the restoration of natural habitats on an enormous scale, reversing biodiversity loss, whilst allowing vast amounts of carbon to be drawn down.

Furthermore, researchers have found plant-based diets were 22-34% cheaper.

By implementing 100% plant-based catering at all their internal events, Bath & North East Somerset Council would not only be reducing its own carbon footprint, but also encouraging healthier dietary choices amongst its staff and visitors. In doing so, it sends out an important message to encourage other organisations to follow suit.

In signing this petition, we urge Bath & North East Somerset Council to take this crucial step towards a sustainable and healthier future by:

1. Ensuring food and drink provided at all internal meetings & events are 100% plant-based, prioritising seasonal British produce to support our farmers.
2. Implementing a Plant-Based Action Plan to promote and prioritise plant-based eating wherever the council has influence.
3. Calling on national government to support the transition towards a plant-based food system.

Sources:

• “Reducing food's environmental impacts through producers and consumers” - Poore & Nemecek (2018)
• “The role of trade in the greenhouse gas footprints of EU diets” – Sandstrom, Valin et al (2018)
• "The carbon opportunity cost of animal-sourced food production on land" - Hayek, Harwatt et al (2020)
• “The global and regional costs of healthy and sustainable dietary patterns: a modelling study” - Springmann, Clark et al (2021)