Are you ready to discover how what’s on your plate could change the future of our planet? In this episode of Climate Diet's "Climate and Cuisine" podcast, Executive Director Jane DeMarines sits down with Megan Jones from Friends of the Earth to unpack the surprising connections between school food, climate change, and the power of plant-based eating! 🌍🥗

What you’ll learn in this episode:

* How a childhood documentary sparked Megan’s journey to veganism and climate advocacy * The shocking truth about what’s really in our school lunches and why plant-based options are so rare * Hidden policies behind why schools serve so much cow’s milk—and what needs to change * The incredible climate and health impact of shifting just a few school meals per week to plant-based * Real-life stories and case studies showing how schools save money and the planet by reducing meat and dairy * Exciting new bills and policies that could revolutionize what kids eat across America * The cultural side of food: how plant-based meals can honor diverse backgrounds, promote inclusion, and introduce kids to global flavors

👉 Did you know? If every American skipped meat just one day a week, it would be like taking 25 million cars off the road! 🍔➡️🌱 And schools serving plant-based meals can save tens of thousands of dollars, all while helping the planet.

Join the movement! Whether you’re a parent, student, educator, activist, or just curious about how your food choices matter, this episode is packed with facts, inspiration, and ways to get involved. Learn about the Plant Powered School Meals Coalition and how you can make a difference at your local, state, or national level.

Don’t miss out on:

* Cost-saving secrets of plant-based school meals * Myths and facts: Is plant-based eating really more expensive? * The policies shaping your child’s lunch tray

Join us on Climate and Cuisine, the podcast for Climate Diet, as Executive Director Jane DeMarines sits down with Dr. Sydney Pryor, a postdoctoral research associate and lecturer at George Washington University's Milken Institute School of Public Health.

In this eye-opening episode, we delve into the critical link between the US agri-food system, human health, and our planet. Dr. Pryor shares her groundbreaking research on how high rates of red and processed meat consumption drive both climate change and diet-related chronic diseases.

Discover why focusing on reducing beef consumption offers a "win-win potential" for climate and health, especially in the US. We explore the challenges and motivations behind dietary changes, discussing how different demographics, particularly young people, are driven by the climate impact of their food choices.

Learn about the shift from a "loss framing" to an "asset framing" when it comes to plant-based diets, highlighting their immense benefits rather than focusing on what's being taken away. We also address common barriers to plant-based eating—cost, taste, and availability—and challenge persistent myths.

Hear inspiring stories like New York City Mayor Eric Adams' journey to health through plant-based eating and its impact on public hospitals. Plus, get insights into the crucial role of motivated leaders and policymakers in recognizing food as a powerful climate action.

Dr. Pryor discusses promising trends, including the recent Rutgers survey revealing that nearly half of respondents plan to reduce meat consumption, and the forward steps taken by the USDA's dietary guidelines in classifying plant proteins. We also touch upon the increased accessibility of climate change information through social media and news, making its impact more real for everyone.

The main takeaway? The majority of people care about climate change, but many don't know the powerful connection between food and climate. This episode is a call to action: let's talk about it, learn about it, and build a sense of community around climate action through food.

Don't miss this essential conversation on sustainable eating and a healthier planet!

🎙️ In this powerful episode of Climate and Cuisine, host Jane DeMarinas welcomes back Dr. Janet O’Shea, UCLA professor and co-author of the groundbreaking Newsweek op-ed, "Even One Person's Food Choices Affect the Whole Planet." They dive deep into how our everyday food decisions—from what's on our plate to what's in our grocery carts—directly impact climate change. 🥦🌍 With timely discussions around Passover, Easter, and the climate crisis, Dr. O'Shea debunks myths about the food system, exposes flaws in anti-vegan arguments, and highlights the urgent need to rethink meat consumption, food waste, and agricultural policy. 💥 They explore hopeful global trends—from Denmark’s menu redesigns to youth-led change in the U.S.—proving that behavior change and policy reform go hand in hand. Plus, discover how students, chefs, and activists are transforming institutions one plant-based meal at a time. Don't miss this passionate, fact-packed conversation about building a better, tastier, and more sustainable world—one bite at a time! 🌱✨