Food and agriculture contribute as much as 25% of greenhouse gases and so rethinking what and how we eat must be part of the response to climate change. NRDC’s work includes efforts to promote “less and better” meat production. For example, we have been behind successful campaigns to get antibiotics out of our chicken supply and are now building on the success we've seen in the chicken industry with beef and pork. In addition, NRDC is focused on reducing food waste. Up to 40% of food in the United States is wasted, contributing to extensive environmental, economic, and societal impacts. Solutions to the enormous challenge of food waste can create equally extensive benefits, particularly at the local level.

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