Colleges and universities serve thousands of meals daily, making dining one of the highest-impact opportunities on campus to cut emissions and model sustainable choices. While food systems represent a major lever for reducing Scope 3 emissions and improving AASHE STARS scores, implementing menu changes is often perceived as culturally and operationally complex. This Learning Lab demonstrates how simple, behavioral science-backed nudges can transform dining environments cost-effectively while preserving diners' freedom of choice.

Better Food Foundation (BFF) and Greener by Default (GBD) present this interactive workshop to equip participants with the knowledge, tools, and confidence to advocate for sustainability transformations across their institutions. Grounded in building a sustainable food system, this session applies behavioral science to campus dining. Presenters will demonstrate how "choice architecture"—designing environments to make the sustainable choice the easiest choice—can drive 55–85% of diners toward plant-forward options while fostering an inclusive dining experience. Presenters will also share the new Plant-Based Nudge Calculator to show meals shifted and carbon emissions saved.

Key Learning Objectives:

Simple Framework: Gain a foundational behavioral science framework to normalize plant-forward dining. We will review case studies from Vanderbilt University, Sodexo pilots, and student-led work at Howard, Emory, Hunter College, UCLA, and Berkeley to demonstrate how strategic nudges create measurable impact. Presenters will walk through the core principles of the top nudges implemented at hundreds of campuses.

Menu Redesign Activity: Participate in an interactive redesign of sample university menus. Apply the top nudges to make sustainable options delicious and appealing, and learn how to use the Plant-Based Nudge Calculator.

Achieving Buy-In: Engage in a facilitated peer discussion on taking these tools from pilot to campus-wide implementation, followed by an open Q&A allowing attendees to bring campus-specific challenges to presenters.

By integrating behavioral science with AASHE’s commitment to sustainability leadership, this session draws on nearly a decade of work by BFF and GBD. Attendees will leave with specific skills and actionable strategies to audit campus menus and advocate for data-driven, behavioral science-based solutions in their food systems.