Most people don’t associate healthcare companies with climate action. And even fewer expect that action to begin in the cafeteria.

But Carelon Global Solutions, formerly known as Legato, is changing that. In April 2025, this multinational healthcare services provider launched “Plant-Powered Days” in partnership with the Green Tuesday Initiative, introducing fully plant-based meals in its office cafeterias once a month.

It’s a shift rooted in science, care, and urgency—and it’s just the beginning.

Extending Care from People to the Planet

Carelon’s climate action wasn’t limited to a menu change. It came alive through a series of hands-on, face-to-face interactions across its offices in Hyderabad, Bengaluru, and Gurugram.

In June, representatives from the Green Tuesday Initiative visited Carelon’s offices in Hyderabad, Gurugram, and Bengaluru to engage employees directly. Bhavya Vatrapu, Vasundhara Pandey, and Sowndarya Ganesan led floor-by-floor conversations that turned everyday workspaces into learning spaces.

Through interactive games and quick quizzes, the team sparked curiosity about how our food choices impact the environment, sharing eye-opening facts about land use, water waste, and emissions tied to animal agriculture.

Many of them were surprised by the fact that producing 1 litre of milk requires approximately 600 litres of water. One of the employees shared, “Earlier, I thought switching to plant-based food was only about ethics or health. But today’s session helped me understand its impact on the planet as well.”

The Impact of a Single Meal Shift

This shift isn’t symbolic, it’s measurable.

With just one fully plant-based meal service per month, Carelon is projected to reduce 1,46,880 kilograms of animal products, prevent 1.5 million kilograms of carbon dioxide equivalent emissions, and save over 221 million litres of water each year. 

“The conversations we had with Carelon employees were thoughtful, curious, and full of energy. When companies make sustainability engaging and relatable, like Carelon has, real culture change becomes possible.” 

— Sowndarya Ganesan, Senior Campaign Specialist, India & Vietnam, Green Tuesday Initiative 

A Model for Meaningful Change

Carelon’s decision to rethink what gets served in its cafeterias shows that climate action doesn’t have to be distant, complicated, or disruptive. It can start with something as familiar and unassuming as a lunch tray.

With plans to increase the frequency of Plant-Powered Days and host more in-office engagement events, Carelon is demonstrating how corporate spaces can lead the way in normalizing climate-friendly food choices.

And as more companies begin to connect the dots between food, health, and the environment, one thing is clear—caring for the planet starts with what we put on our plates.

Interested in bringing the Green Tuesday Initiative to your campus or company? Contact us to get started.

The post From Healthcare to Planet Care: Carelon Rethinks Food for a Healthier Planet appeared first on Green Tuesday.

Despite mounting scientific evidence, animal agriculture remains the elephant in the sustainability room, largely ignored in corporate sustainability plans, ESG disclosures, and environmental policy conversations. This silence comes at a cost. Our food system is one of the largest contributors to greenhouse gas emissions, freshwater use, and biodiversity loss. And yet, it’s rarely on the menu when sustainability solutions are discussed.

The Story of Change

While policymakers remain hesitant to address the environmental impact of carbon-intensive foods derived from animal agriculture, institutions across India and Vietnam are quietly leading the way. Their tool? A simple, science-backed intervention: replace carbon-intensive foods with plant-based options, just one day a week.

In 2024, Green Tuesday partner institutions removed over 1.39 million pounds of animal products, including meat, eggs, and dairy, from their menus. This change helped prevent the suffering of animals while delivering measurable environmental benefits: an estimated 51.6 million pounds of CO₂e emissions avoided and 69.8 billion gallons of water saved. With nearly 84,000 employees and students reached, the impact shows that even one weekly shift to plant-based meals can help institutions align food policy with sustainability goals, without costly overhauls. 

These aren’t hypothetical savings. They’re the result of real people – students, chefs, employees, and CSR teams – making a small but consistent shift in what’s being served.

Institutions That Are Breaking the Silence

While most sustainability plans focus on energy or waste, some institutions are pushing the conversation further, toward food. And when food becomes part of a sustainability strategy, the results speak for themselves.

Caption: Institutions are starting to talk about food and climate, and they’re already seeing the benefits. #LetsTalkAboutIt

At Tech Mahindra, plant-based Tuesdays have become a way to cut their food-related carbon footprint and spark awareness among employees. At SRM Institute of Hotel Management, culinary education is evolving to meet the growing demand for sustainable and health-conscious dining. And at FPT Software, Green Tuesday is integrated into a broader goal to create long-lasting value for employees, clients, and the planet.

These institutions aren’t waiting for food to become a standard ESG metric. They’re treating it as a powerful, practical lever for change.

So why is it still missing from most sustainability strategies?

Ready to Lead? Let’s Talk About It

If food systems contribute this much to the climate crisis, and if institutions are already seeing results from simple shifts, then the next question is: What’s stopping the rest of us?

The Green Tuesday Initiative offers a clear, practical way to align your food policy with your sustainability goals. No complex rollouts. No disruptive changes. Just one weekly shift that adds up to a measurable impact.

This World Environment Month, we’re inviting institutional leaders, CSR teams, ESG teams, and sustainability professionals to explore what’s possible, starting with our 2024 Impact Report.

📄 Read the Green Tuesday Initiative 2024 Annual Impact Report

📅 Want to talk about how your organization can lead the change?

→ Click here to schedule a quick call with our team

Because the most powerful sustainability solutions might already be on your plate.

#LetsTalkAboutIt

The post The Elephant in the Sustainability Room: Our Food Choices appeared first on Green Tuesday.

A total of 160 students from SRM IHM, Ekkatuthangal Campus, successfully prepared 2,025 plant-powered multigrain kathi rolls in record time—a world first. Building on this momentum, SRM is now expanding its partnership with the Green Tuesday Initiative by introducing weekly plant-based meals in the Kattankulathur campus hostels. This shift aims to reduce the campus’s environmental footprint while promoting healthier and more sustainable food choices for students.

SRM IHM first partnered with the Green Tuesday Initiative in April 2024 to reduce the use of high-carbon-footprint foods on campus. Since then, the institute has already made measurable progress. With the expansion of the plant-based menu to the Kattankulathur campus hostels, SRM is projected to reduce 12,63,740 kilograms of greenhouse gas emissions, conserve 16.5 crore litres of water, and spare more than 19,000 animal lives annually. This is equivalent to driving around the Earth 259 times and the water consumption of the entire population of Salem, Tamil Nadu, for a day.

The event was inaugurated by Dr. D. Antony Ashok Kumar, Director of SRM IHM, and Mr. R. A. Nadesan, Director of SRM Group. Key contributors included Assistant Professors of Food Production Mr. Gopinath and Mr. Nithyanandan; Dr. Geetha Priya, Head of Department at the Vadapalani Campus; Ms. Bhuvaneswari; and Ms. J. Lalitha Shri, Vice Principal of SRM IHM, Kattankulathur Campus.

“Building on our commitment to vegan culinary education, we’re proud to take the next step with the Green Tuesday Initiative by serving plant-based meals every Tuesday in our hostels,” said Dr. Antony Ashok Kumar, Director of SRM IHM. “This extension brings our values from the classroom to the dining hall—allowing students to experience firsthand how plant-based eating supports both personal health and planetary well-being.”

SRM Institute of Hotel Management has also integrated plant-based culinary education into its curriculum. Over the past year, more than 900 hospitality students have been trained in sustainable cooking techniques, learning to work with plant-based proteins, legumes, grains, and dairy alternatives.

Bhavya Vatrapu, Senior Campaign Manager, Asia-Pacific at Vegan Outreach, added, “SRM Institute of Hotel Management has shown that hospitality education can be both industry-relevant and sustainability-focused. By extending the Green Tuesday Initiative to their hostels, they’re ensuring that students don’t just learn about sustainable food systems, they live them. This move strengthens their leadership in the shift toward climate-friendly campuses.”

More than 11,500 students at SRM University now have access to healthier and more sustainable plant-based meals in their hostel cafeterias. The Green Tuesday Initiative helps institutions reduce their environmental impact through simple dietary shifts, without any additional spending or operational burden.

Leading universities such as Lovely Professional University, Pondicherry University, ICE Institute of Hotel Management, and DY Patil University have also joined the initiative as part of the University Grants Commission’s ‘Green Campus’ movement.

To learn more or request a free consultation, visit www.greentuesday.org. 

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The signing of the Memorandum of Understanding (MoU) took place on Earth Day at BSR Tech Park, symbolizing a shared commitment to building a healthier future for people and the planet.

The Green Tuesday Initiative partners with corporations and institutions to help reduce their environmental footprint through simple changes in food choices. By introducing more plant-based options even one day a week, companies can create meaningful positive impacts for the planet and public health. So far, the initiative has helped partner organizations collectively reduce over 7 million kilograms of high-carbon-footprint food and conserve more than 13 billion liters of freshwater every year.

Through this partnership, Stellantis Digital Hub is projected to significantly reduce its environmental footprint by encouraging employees to choose more plant-based meals once a week. This shift is expected to lower 60,477  kilograms of carbon emissions annually, the equivalent of driving a Jeep from Kanyakumari to Leh about 68 times. It is also projected to conserve around 8,262,800 liters of freshwater each year, enough to provide bucket baths for the entire population of Mangalore. This measurable impact reflects Stellantis Digital Hub’s commitment to advancing sustainability and promoting healthier choices in the workplace.

“Stellantis is shaping the future of mobility with innovative and sustainable solutions. But our goals go beyond mobility — we have ambitious decarbonization strategies, and we are happy to support the Green Tuesday Initiative implemented by BSR Tech Park to serve sustainable, plant-based food on our campus,” said a spokesperson for Stellantis Digital Hub.

“When companies take even small steps toward sustainability, the ripple effect can be enormous. We are excited to partner with Stellantis Digital Hub to make sustainable eating part of everyday life for their employees. Together, we are showing how corporate leadership can extend beyond business to protecting our planet and building healthier communities,” said Bhavya Vatrapu, Senior Campaign Manager, Green Tuesday Initiative.

In addition to the environmental benefits, the initiative also focuses on employee health and well-being. Plant-powered meals have been linked to significant health benefits, including lower blood pressure, reduced risk of type-2 diabetes, and improved cholesterol levels. This initiative aims to foster healthier lifestyles and create an environment where employees feel supported in making better food choices, both in and out of the workplace.

By introducing more plant-based options through the Green Tuesday Initiative, Stellantis Digital Hub is supporting practical steps toward improving employee health and reducing environmental impact. The initiative reflects a broader shift toward sustainability-focused workplace practices that benefit both people and the planet.

If you’re a corporate leader or institution looking to reduce your environmental footprint and support employee well-being, we’d love to partner with you. Contact us to learn how the Green Tuesday Initiative can help you take practical, impactful steps toward sustainability.

The post Stellantis Digital Hub, Behind Brands Like Jeep and Maserati, Champions Plant-Based Eating for a Healthier Planet appeared first on Green Tuesday.

Companies across the globe are making employee wellbeing and environmental responsibility are part of everyday workplace culture. This change reflects a smart shift in a growing wave of CSR-driven initiatives that recognize the role food plays in an organization’s environmental footprint. By shifting just one day a week to plant-powered menus, BSR Tech Park will significantly reduce its carbon emissions and water usage setting a new benchmark for India’s booming IT sector.

“Joining the Green Tuesday Initiative aligns with our strong focus on sustainability,” said Prem Reddy, Operations Lead at Vamsiram Group Tech Park. “We’re excited to implement this at BSR Tech Park as a pilot and eventually roll it out at Sohini and Jyoti Tech Parks.”

Why Sustainable Food Matters in CSR

For many working professionals, food is one of the few decisions they make at work that directly affects their long-term health. While tech parks often focus their sustainability efforts on energy and infrastructure, food is also emerging as a crucial area for climate action. The production of high-carbon-footprint, animal-based foods contributes disproportionately to global greenhouse gas emissions and water scarcity.

By incorporating sustainable food choices into workplace operations, BSR Tech Park is reducing its overall environmental footprint, and doing so in a way that’s practical and measurable.

“Vamsiram BSR Tech Park is taking a game-changing step by embracing the Green Tuesday Initiative,” said Bhavya Vatrapu, Senior Campaign Manager, Green Tuesday Initiative. “Simple swaps can dramatically reduce carbon emissions and water use.”

Studies have shown that switching to plant-based foods can reduce food-related greenhouse gas emissions by up to 73% and water usage by up to 70%.

Healthier Teams, Smarter Workplaces

Beyond individual health, Green Tuesday contributes to a workplace culture that values care, care for one’s body, one’s colleagues, and the planet. For employers, this shift offers more than good intentions. When teams eat well, they feel better, think more clearly, and show up more consistently.

Additionally, plant-powered meals have been linked to significant health benefits, including lower blood pressure ², reduced risk of type-2 diabetes ³, and improved cholesterol levels ⁴. 

This approach of incorporating health together with sustainability into the corporate ethos  is especially relevant in modern corporate environments where wellbeing is becoming a key part of retention, engagement, and productivity. Offering sustainable meals once a week is a way to start, not by dictating personal choices, but by giving people the opportunity to experience something better, together.

A Measurable Step Toward Sustainability

Alongside health benefits, the environmental impact of plant-based eating is well-documented. Producing food from plant sources uses fewer resources and generates far fewer greenhouse gas emissions compared to meals made from animal products. With thousands of meals being served each week, the shift at BSR Tech Park will meaningfully reduce the tech park’s food-related carbon and water footprint.

By encouraging employees to opt for plant-forward meals on Tuesdays, the park is expected to reduce approximately 15,70,685 kilograms of carbon emissions annually. That’s approximately 1,187 return flights from Thiruvananthapuram to Punjab. (Calculated using average domestic flight emissions from Our World in Data.) 

As the Green Tuesday Initiative expands across India and Vietnam, its growing presence in workplaces reflects a broader shift in how companies approach food, wellbeing, and climate impact. Vamsiram BSR Tech Park joins this movement not as a bold outlier, but as a forward-looking organization that recognizes the value of small, structured steps that benefit both people and the planet.

Want to bring Green Tuesday to your company or institution? Get in touch with us! 

The post Sustainable Eating Comes to Hyderabad’s IT Park with Green Tuesday Initiative appeared first on Green Tuesday.

Chef Q leads an engaging awareness session as Sourcebynet receives a sustainability accreditation.

A Two-Part Awareness Drive

The journey began with two engaging awareness sessions tailored to their diverse workforce. The first session catered to English-speaking employees from Vietnam, Singapore, Malaysia, and the UK. The second session was conducted exclusively for their Chinese-speaking audience from China.

Joining us for these events was the incredible Chef Q, who shared practical insights on creating balanced, plant-based meals. From demystifying plant-based protein sources to offering nutrition tips, Chef Q’s session inspired participants to explore sustainable food choices without compromising taste or health.

From Knowledge to Practice: Plant-Based Potlucks and Veg Days

Employees come together to celebrate creativity and sustainability with a plant-based potluck, showcasing colorful dishes and innovative recipes.

Inspired by the sessions, Sourcebynet didn’t stop at raising awareness—they put it into practice. Employees across Vietnam, Singapore, Malaysia, United Kingdom, Denmark, Netherlands, and China organized plant-based potlucks, celebrating plant-based meals as a team. From colorful salads to innovative plant-based desserts, these potlucks showcased the creativity and enthusiasm of the participants.

Moreover, the company launched dedicated Veg Days, where cafeterias in multiple offices offered plant-based options, making it easier for employees to choose sustainable meals. These initiatives already demonstrate measurable impact, reducing approximately 28,800 kilograms of CO₂ emissions and saving 86,73,600 liters of water annually. This is powerful proof that small steps can lead to significant environmental benefits.

“Collaborating with Sourcebynet has been inspiring. Their commitment to implementing plant-based practices across their global workforce shows how businesses can champion sustainability in meaningful ways. These small yet impactful changes pave the way for a better future.”

— Bhavya Vatrapu, Senior Campaign Manager, India and Vietnam (Green Tuesday Initiative)

A Lasting Impact

Sourcebynet’s efforts go beyond their employees, setting an example for other companies to integrate sustainability into their culture. Their journey shows how businesses can align with Sustainable Development Goals while promoting healthier and more ethical choices for their teams.

“Our employees truly enjoyed the sessions, especially our Chinese team, who appreciated the opportunity to interact with Chef Q and learn about the health benefits of plant-based eating. The potlucks were a fantastic experience, and it was surprising to discover how many of our traditional local dishes are naturally plant-based.” 

— Benjamin Peadon, Product Sustainability Manager, Sourcebynet

The Green Tuesday Initiative collaborates with organizations to minimize the consumption of high-impact foods like meat, dairy, and eggs, promoting plant-based alternatives as part of their sustainability journey. Sourcebynet’s efforts reflect a growing commitment among forward-thinking companies to address climate change while fostering healthier, more compassionate choices for their teams.

To learn how the Green Tuesday Initiative can support your organization’s sustainability goals, visit GreenTuesday.org.

The post Building a Sustainable Workplace: Sourcebynet’s Plant-Based Transformation appeared first on Green Tuesday.

MoU signing ceremony between Lingaya’s Vidyapeeth University and the Green Tuesday Initiative

Faridabad, Haryana, November 27, 2024—Lingaya’s Vidyapeeth, one of the finest universities in India for technical education, has joined the Green Tuesday Initiative, committing to reduce its environmental impact through conscious food choices. As part of the campaign, the institution will reduce its weekly servings of animal products like eggs and chicken to once a month.

The collaboration between Lingaya’s Vidyapeeth and the Green Tuesday Initiative stems from strong leadership and a shared vision for sustainability. Pro Vice-Chancellor Dr. Chinnaiyan Ramaswamy recognized the urgency of reducing the environmental impact of high-carbon-footprint foods. He passionately advocated for the initiative, rallying key decision-makers at the institution to support this vital change. On September 23rd, the Green Tuesday Initiative team met with the university’s leadership team at the Nacholi campus to craft an actionable, campus-wide implementation plan. This partnership culminated in the signing of a Memorandum of Understanding (MoU) by Registrar Mr. Prem Kumar Salwan, officially launching the program and paving the way for long-term campus sustainability goals.

Through this impactful commitment, Lingaya’s Vidyapeeth will annually reduce the consumption of 3,150 kg (6,945 lbs) of chicken, 210,000 eggs, and 63,000 liters of milk. These reductions will contribute significantly to lowering the institution’s carbon footprint by 402,872 lbs and saving 85,700,192 liters of water, aligning with the United Nations’ recommendations for mitigating climate change by promoting plant-based meals.

“Lingaya’s Vidyapeeth is proud to sign the MoU with the Green Tuesday Initiative to promote sustainability and plant-based living on campus,” stated Dr. Chinnaiyan Ramaswamy. “We believe this initiative aligns with the UN’s climate recommendations and focuses on reducing our carbon footprint. I am confident this initiative will inspire our students to embrace positive change, and I look forward to witnessing its impact on our campus and beyond.”

The Green Tuesday Initiative also plans to organize quarterly webinars and student engagement activities to raise awareness about the benefits of plant-based diets and environmental conservation.

“We’re thrilled to welcome Lingaya’s Vidyapeeth to the Green Tuesday Initiative,” said Richa Mehta, Director of the Asia-Pacific Programs at Vegan Outreach. “Their proactive steps demonstrate a forward-thinking approach to sustainability, health, and campus responsibility. These changes will not only reduce the institute’s environmental impact but also inspire students to think critically about their food choices and the planet.”

The Green Tuesday Initiative encourages institutions to reduce the consumption of high-carbon-footprint foods like meat, dairy, and eggs in favor of plant-based alternatives. Lingaya’s Vidyapeeth joins a growing movement of educational institutions committed to taking actionable steps to support climate change mitigation and student well-being.

For more information about the Green Tuesday Initiative and how your organization can participate, visit GreenTuesday.org.

About Green Tuesday Initiative

Green Tuesday Initiative is a prolific campaign by Vegan Outreach (501c3 nonprofit in the USA) to help corporations and educational institutions reduce their environmental footprint by making small changes in the food they serve. Visit us at www.greentuesday.org

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During the workshop, Chef Q (Instagram: @chefq_vegan), a plant-based chef and nutritionist from Vietnam, provided valuable insights on incorporating plant-based meals into daily routines. Her expertise, grounded in certifications from Cornell University and culinary training from Le Cordon Bleu, allowed her to demonstrate practical cooking techniques and share recipes highlighting the flavors and benefits of plant-based ingredients. By addressing common concerns and misconceptions about plant-based eating, she helped attendees see how adopting a more sustainable diet can be both achievable and rewarding. Chef Q is a member of the advisory panel of experts at Green Tuesday Initiative.

Why Green Tuesday in Vietnam?

Agriculture plays a crucial role in Vietnam’s economy but is also a significant contributor to greenhouse gas emissions. As global efforts to mitigate climate change intensify, shifting dietary habits towards plant-based foods offers an impactful solution. By promoting plant-based diets, the Green Tuesday Initiative in Vietnam is taking the lead in reducing environmental strain, one plate at a time. The Green Tuesday Initiative collaborates with 58 partners across India and Vietnam, including major corporations and institutions such as FPT Software, Tech Mahindra Ltd., and Pondicherry University. Through its recent partnership with FPT Software, the initiative has successfully reduced carbon emissions by 452,628 kilograms and saves 110 million liters of water each year.

The partnership is pivotal, aligning with Vietnam’s growing movement toward addressing environmental concerns, especially food consumption-related concerns. With its agricultural roots and increasing need for sustainable practices, Vietnam stands to benefit immensely from adopting plant-based diets, both in terms of public health and environmental preservation.

What Employees Asked?

The recent awareness session at the Sonta Foundation brought forward several questions from employees, many of which reflect concerns and common myths about plant-based diets shared by the wider population in Vietnam. Below, we address these concerns and provide insight into the importance of plant-based diets. We received more than 20 questions from participants of the workshop and for efficiency, we are adding the top 6!

Green Tuesday Initiative’s Awareness Session with Sonta Foundation.

1. If I don’t get enough protein, especially if I exercise, won’t I lose muscle? How can I get strength from plant-based sources?

A common misconception is that plant-based diets lack adequate protein for physically active people. However, plenty of plant-based sources—such as lentils, chickpeas, tofu, quinoa, and even green peas—are rich in protein. By diversifying your meals with a range of these foods, you can meet your protein needs, build muscle, and maintain strength. Read more about plant-based nutrition here.

It’s worth noting that eating meat is often marketed as essential for building muscle, particularly for men. However, studies suggest that the overconsumption of meat, especially red meat, carries risks. Research among Seventh-day Adventist vegetarians found that male vegetarians had a 37% lower risk of ischemic heart disease compared to meat-eaters, likely due to the high intake of beef among the latter.

2. Is a plant-based diet suitable for people who are ill?

Yes, plant-based diets can be incredibly beneficial for those suffering from chronic illnesses such as diabetes or heart disease. Because of their rich nutrients, many people have been managing chronic diseases like type-2 diabetes and heart disease with plant-based diets. 

A plant-based diet can provide many health benefits, including:

• 3/4–1/2 lower rates of high blood pressure 
• 15–20% lower risk of cancer 
• Significantly lower cholesterol levels 
• 2/3 lower risk of type-2 diabetes

3. When I eat a plant-based diet, I feel hungry very easily. How can I plan a filling, plant-based diet?

If you find yourself getting hungry shortly after eating plant-based meals, it may be due to a lack of fiber or protein. By incorporating more legumes, whole grains, nuts, seeds, and vegetables into your meals, you’ll stay full longer. Together, these foods are packed with fiber and protein, providing lasting energy. Healthy fats like avocados, nuts, and olive oil can also contribute to feeling more satiated.

4. Plant-based foods are good for the environment, but are they too expensive? Can students follow this lifestyle?

Contrary to popular belief, plant-based diets can be very budget-friendly. Staples like rice, lentils, beans, and seasonal vegetables are often more affordable than meat and dairy products. Students and others on a tight budget can easily adopt a plant-based lifestyle by focusing on local, in-season produce and buying in bulk.

5. How does Vietnam’s agriculture impact the environment compared to other global countries?

Vietnam is one of the top 5 vulnerable countries to climate change due to its susceptibility to rising sea levels and extreme weather patterns. Its agricultural sector, while a vital part of its economy, has considerable environmental consequences, including water overuse, deforestation, and greenhouse gas emissions from livestock farming. On the global stage, Vietnam is still catching up with more sustainable farming practices. However, initiatives like the Green Tuesday Initiative are helping the country make strides toward reducing its environmental footprint through climate-friendly food choices. Additionally, the country has committed to reducing methane emissions under the Global Methane Pledge, which further underscores the need for sustainable solutions in agriculture.

6. How much impact can I create as an individual by opting for more plant-based food?

The impact of adopting a plant-based diet cannot be understated. Each person who reduces their meat and dairy consumption helps cut greenhouse gas emissions, conserve water, and slow deforestation. Even dedicating just one day a week to plant-based eating, like the Green Tuesday Initiative does, can significantly lower your personal carbon footprint. For example, replacing 1 kilogram of chicken breast with 1 kilogram of tofu saves 8.25 kilograms of greenhouse gas emissions and 532.74 liters of water. Similarly replacing 1 kilogram of cow’s milk with oatmilk reduces 3.25 kilograms of greenhouse gas emissions and 295.28 liters of water. (source: https://ourworldindata.org/environmental-impacts-of-food)

Final Thoughts

While the challenges of changing diets are real, the benefits—both personal and global—are clear. Whether it’s reducing your risk of chronic disease, saving on grocery bills, or helping to protect Vietnam’s natural resources, small changes in what we eat can lead to big results. With the Green Tuesday Initiative, the journey toward a greener future becomes easier for everyone.

For more information about the Green Tuesday Initiative and how your organization can participate, visit GreenTuesday.org.

About Green Tuesday Initiative:
Green Tuesday Initiative is a prolific campaign by Vegan Outreach (501c3 nonprofit in the USA) to help corporations and educational institutions reduce their environmental footprint by making small changes in the food they serve. Visit us at www.greentuesday.org 

The post Sonta Foundation Partners with Green Tuesday Initiative: Plant-Based FAQ! appeared first on Green Tuesday.

As one of the leading hotel management institutes in India, ICE College of Hotel Management is known for its innovative approach to hospitality education. By integrating plant-based cooking into its curriculum and implementing plant-based days on campus, ICE College of Hotel Management is preparing its students to lead the charge toward a more sustainable and compassionate future.

But why is this shift important, and what does it mean for the future of culinary arts?

The Role of Culinary Education in Sustainability

Traditionally, culinary training focuses on techniques centered around ingredients with high carbon footprint like meat and dairy, largely reflecting the historical dominance of these ingredients in global cuisine. However, the environmental impact of such ingredients—high carbon footprints, excessive water usage, and a significant role in deforestation—has raised concerns about their sustainability. With climate change becoming an increasingly pressing issue, culinary institutions like ICE College of Hotel Management are recognizing the need to teach plant-based culinary techniques as part of a modern chef’s repertoire.

Shifting to plant-based cooking is not a fad or trend to be taken lightly; it’s about ensuring that future chefs are equipped with the skills needed to cater to an evolving market. According to numerous studies, the demand for plant-based foods is growing exponentially. Consumers are more aware of the health benefits of plant-based diets and the positive environmental impact these foods have.

By teaching plant-based techniques, ICE College of Hotel Management is positioning itself as a leader in progressive culinary education. The training sessions and plant-based days implemented by the institution will enable students to master innovative recipes, experiment with alternative ingredients, and hone their creativity—skills that are becoming essential in the ever-changing world of food service.

Why Does Plant-Based Cooking Matter?

The importance of plant-based cooking goes beyond catering to the growing population of vegans and vegetarians. It also addresses broader issues like food sustainability and accessibility. Plant-based ingredients generally have a much smaller carbon footprint compared to their high-carbon-footprint food counterparts. For example, producing one kilogram of Chicken requires about 660 liters of water and produces nearly 9.87 kilograms of carbon emissions, while producing the same amount of lentils only requires about 14 liters of water and produces 2.54 kilograms of carbon emissions. This dramatic difference highlights the potential of plant-based diets in conserving resources and reducing greenhouse gas emissions.

For culinary students, learning to cook plant-based meals provides them with an edge in an increasingly eco-conscious industry. Restaurants and hotels are under pressure to reduce their environmental impact, and being able to offer sustainable menu options is becoming a key differentiator. In this context, ICE College of Hotel Management’s decision to introduce plant-based cooking skills into its curriculum ensures that its graduates are prepared for a future where sustainability will be critical to success in the culinary world.

Additionally, this transition will improve the institution’s efforts towards sustainability with 25,588 kgs of CO2 reduction and saving 98,13,171 liters of water annually. 

Mastering Plant-Based Techniques

Teaching plant-based cooking isn’t just about swapping high-carbon-footprint ingredients with low-carbon-footprint ingredients—it involves mastering a variety of techniques to ensure flavor, texture, and nutrition are on par with traditional meals. From creating rich and creamy sauces without dairy to mimicking the texture of meat using ingredients like mushrooms, jackfruit, or legumes, plant-based culinary arts push the boundaries of creativity and innovation.

At ICE College of Hotel Management, students will have the opportunity to work with a wide range of plant-based ingredients. They’ll learn to create gourmet dishes that are not only delicious but also sustainable and healthy. For example, mastering the art of making a creamy cashew-based sauce can replace heavy cream in pasta dishes, while using aquafaba (the liquid from cooked chickpeas) can replicate the function of egg whites in baking. These are just a few examples of the versatile techniques that will become part of the curriculum at ICE College of Hotel Management.

Furthermore, plant-based cooking often encourages a broader understanding of international cuisines. Many cultures around the world—especially in Asia, Africa, and the Mediterranean—have long-standing traditions of plant-forward diets. By exploring these cuisines, students can draw inspiration from a variety of culinary traditions, further expanding their skills and knowledge.

The Future of Hospitality is Plant-Based

As the hospitality industry continues to evolve, the demand for plant-based dishes is only expected to grow. Hotels, restaurants, and catering services are increasingly adding plant-based options to their menus to cater to both environmentally-conscious consumers and those with dietary restrictions. ICE College of Hotel Management’s involvement with the Green Tuesday Initiative reflects this shift and demonstrates its commitment to educating future hospitality leaders about the importance of sustainability.

The institute’s decision to implement plant-based days on campus and provide specialized training ensures their graduates will be well-versed in sustainable cooking practices. This makes them more competitive in an industry that is increasingly moving toward environmentally friendly and healthy dining.

As the hospitality industry grapples with the challenges of sustainability, the ability to offer plant-based alternatives is no longer just a bonus—it’s becoming a necessity. For students, this shift opens up new avenues for creativity, sustainability, and career opportunities. By mastering plant-based culinary techniques, they will not only contribute to a healthier planet but also meet the demands of a rapidly changing food industry. 

ICE College of Hotel Management is paving the way for a new generation of chefs—chefs who understand that the future of food is plant-based. In the past, SRM Institute of Hotel and Catering Management and DY Patil University School of Hospitality and Tourism Studies signed similar pledges with the Green Tuesday Initiative to contribute to the growing momentum towards inculcating plant-based culinary education in their courses. 

Reach out to Sowndarya Ganesan, Campaign Specialist at Green Tuesday Initiative, to learn how your institution can implement plant-based days, integrate sustainable culinary techniques into your curriculum, and reduce your environmental footprint. Together, we can make a lasting impact on the planet and the future of hospitality.

Email: Sowndarya@GreenTuesday.org
Phone: +91 87781 49743

Join us in creating a sustainable future, one meal at a time.

About Green Tuesday Initiative:

Green Tuesday Initiative is a prolific campaign by Vegan Outreach (501c3 nonprofit in the USA) to help corporations and educational institutions reduce their environmental footprint by making small changes in the food they serve. Visit us at www.greentuesday.org 

The post The Future of Hospitality is Plant-Based: ICE College of Hotel Management Embraces the Green Tuesday Initiative appeared first on Green Tuesday.

Timeline of Tech Mahindra Ltd’s Green Tuesday Implementation milestones since the start of the collaboration in 2021.

2021: The Beginning

August 15, 2021 – Tech Mahindra Hitech City Hyderabad Adopts Green Tuesday Initiative

Our journey with Tech Mahindra commenced in April 2021, with extensive discussions and planning. By August, our collaborative efforts bore fruit. On August 15th, 2021, Mr. C P Gurnani, Former CEO and MD of Tech Mahindra, launched the Green Tuesday Initiative at their Hitech City campus in Hyderabad. This event marked the beginning of a significant shift towards including plant-based options on “Vegetarian Tuesdays” and reducing high carbon footprint food in their cafeterias by 20%.

Launch of Green Tuesday Initiative Booklet

During the accreditation event on 15th August 2021 at the Hitech City campus, the Green Tuesday Initiative Booklet was officially launched, outlining the program’s objectives and expected outcomes.

September 28, 2021 – Expansion to North Zone Campuses

Following the successful launch in Hyderabad, the Green Tuesday Initiative quickly expanded. On September 28, representatives from Tech Mahindra’s Noida, Gurgaon, Kolkata, and Chandigarh campuses gathered for a virtual accreditation ceremony, furthering the initiative’s reach. By the end of 2021, 13 campuses adopted this sustainable practice, significantly minimizing their food-related carbon footprint.

2022: Widening the Impact

Tech Mahindra Noida Campuses Join the Green Tuesday Initiative

In 2022, the Green Tuesday Initiative saw substantial growth. The 14th campus of Tech Mahindra in Noida adopted the Green Tuesday Initiative, showcasing its commitment to sustainability. The National Capital Region campuses were soon joined by the Pune and Bahadurpally campuses, collectively amplifying the impact of our efforts.

2023: Sustained Growth

Tech Mahindra Pune Sharda Campus Comes Onboard

The momentum continued into 2023 with the addition of the Tech Mahindra Pune Sharda Campus. This campus was pivotal in promoting plant-based food options among employees and reducing the overall consumption of high-carbon-footprint food by inviting the Green Tuesday Initiative to conduct awareness sessions to streamline the implementation process. 

2024: Reaching New Heights

Commitment Renewed for the 4th Consequent Year and Tech Mahindra Pune Hingewadi Campus Becomes 20th Campus to Come Aboard!

Our collaboration reached new heights in 2024 after the tech giant renewed its commitment to implement the Green Tuesday Initiative for another year. The Tech Mahindra Pune Hingewadi Campus became the newest campus to adopt the initiative. Now, our joint efforts extend to 20 campuses across seven locations, significantly reducing the consumption of high-carbon-footprint food.

Food-Related Footprint Reduction:

• CO2 Reduction: 8,995,400 kg
• Nitrogen Reduction: 183,998 kg
• Water Reduction: 2,843,250,400 liters

*Calculated using the Harvard Foodprint Calculator

Events 

Reducing the food-related carbon footprint is crucial, as food production directly impacts climate change through greenhouse gas emissions, affects public health, and endangers biodiversity. Producing high-carbon-footprint food is resource-intensive, consuming significant water and land resources while contributing to deforestation and habitat loss.

Awareness activities are essential as they help disseminate critical information about climate change, health, and sustainability, enabling individuals to take actionable steps toward a healthier lifestyle. By raising awareness, we empower employees to make informed decisions that create a positive impact on the environment and their well-being.

“Reducing our food-related carbon footprint is essential for mitigating climate change and preserving biodiversity. Studies show that high carbon footprint food production is responsible for significant greenhouse gas emissions. Additionally, research from the University of Oxford highlights that shifting towards more sustainable diets can reduce food’s environmental impacts by up to 73%. By adopting sustainable food policies, we can take meaningful steps towards a healthier planet and population,” said Bhavya Vatrapu, Senior Campaign Manager, India, and Vietnam.

Tech Mahindra facilitated the following Green Tuesday Initiative events to raise awareness among employees: 

“Food Planet Health” Workshop

We organized a virtual workshop titled “Food Planet Health” in September 2021 for facility teams from Hyderabad, Noida, Gurgaon, Kolkata, and Chandigarh. This workshop addressed the interconnected issues of food, planetary health, and human well-being, promoting discussions on sustainable food systems.

Health Talk Session

Dr. Zeeshan Ali from the Physicians Committee for Responsible Medicine conducted a talk session on “Leading a Disease-Free, Healthy Life and Reversing Lifestyle Diseases through Diet” for employees at the Hitech City campus in March 2023, emphasizing the health benefits of plant-based diets.

Green Tuesday Implementation Discussions

In June 2023, we organized interaction sessions with the Pune Sharda campus facility head to streamline the Green Tuesday Implementation and address operational challenges. 

Why Green Tuesday Initiative: A Refresher

We organize refresher sessions to ensure smooth implementation even with staff change. In July 2024, we organized a second refresher session with the center and facilities heads to update the new staff.  

Speaking about the collaboration, C V N Varma, Vice President of Corporate Services at Tech Mahindra (2021) said: 

“Tech Mahindra is always at the forefront of taking sustainability and environment-related initiatives. From hosting plastic-free events to organizing the most extensive plantation drives, Tech Mahindra has always encouraged and inspired us to make an impact and keep doing more. By implementing vegetarian Tuesdays, we are taking one step forward in reducing our food-related carbon footprint and creating awareness about the food choices of employees. Next year, we will work with Vegan Outreach to implement this initiative on more campuses in other cities. Our team is also working to create a soulful, delicious alternative menu on Tuesdays.” 

Our collaboration with Tech Mahindra is a testament to what we can achieve when organizations commit to sustainable practices. The milestones from 2021 to 2024 have set a benchmark for other corporations to follow. As we continue to work towards a greener, more sustainable future, we look forward to achieving even greater milestones in the years to come.

Also read: Tech Mahindra Serves Plant-based Food on Tuesdays to Reduce Their Food-related Carbon Footprint

For more information about the Green Tuesday Initiative and how your organization can make a positive impact on sustainability, please contact Bhavya Vatrapu, Senior Campaign Manager, India and Vietnam.

Email: BhavyaV@GreenTuesday.org
Phone: +91 82910 43901

Join us in creating a sustainable future, one meal at a time.

About Green Tuesday Initiative:

Green Tuesday Initiative is a prolific campaign by Vegan Outreach (501c3 nonprofit in the USA) to help corporations and educational institutions reduce their environmental footprint by making small changes in the food they serve. Visit us at www.greentuesday.org 

The post The Evolution of Our Partnership with Tech Mahindra: A Journey Towards Sustainability (2021-2024) appeared first on Green Tuesday.