Learn how serving more plants and fewer animal products can make your school nutrition program a powerful player in the climate movement.

We’ll define terms like “plant-based,” “vegan,” “vegetarian” and “flexitarian” will be defined - all of which include dietary swaps that can cut your cafeteria’s carbon footprint, reduce cost, boost student health and increase equity and belonging.

Alongside our discussion, we're offering an interactive cooking demonstration. Learn about plant-based options and swaps tailored for schools and discover "student-approved" menu items that also contribute to a healthier plan.