The Los Angeles Post

Board Directs Changes to Food Purchasing to Reduce GHG Emissions

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LOS ANGELES, CA – Today, the Los Angeles County Board of Supervisors approved Supervisors Lindsey P. Horvath and Hilda L. Solis’ motion to reduce greenhouse gas emissions (GHG) through its food purchasing practices. The motion directs departments to develop a protocol to amend existing food contracts following updated Department of Public Health (DPH) nutrition standards, prioritizing plant-based foods and to develop food-based emissions reduction targets for the next decade.

“The food we consume plays a critical role in both our personal wellbeing and the health of our planet. In passing our motion, Los Angeles County will enhance both by making fresh fruits, vegetables, and beans available to those we serve in our hospitals and County facilities,” said Supervisor Lindsey P. Horvath. “Expanding our food procurement program is a key step in achieving our emissions reduction goals—vital to urgently addressing the climate crisis.”

This action follows the Supervisors’ February 2024 motion to begin this process. DPH updated their Nutritional Standards for Prepared Foods, Snacks and Beverages with evidence-based practices to require more plant-forward food options. They also issued a detailed report about the County’s existing food procurement practices with recommendations on promoting more plant-based food options through the County’s contract selection process and providing educational materials to departments on ways to meet food-emission targets. With that information and this motion, the County will implement changes to the County’s approach to food procurement and use data to better understand our carbon footprint to set target reduction goals.

“With ever-growing concerns about nutrition and the environment, we must emphasize sustainability and prioritize local growers, especially our small businesses, that bring nutritious produce to local farmers’ markets in our County,” said Chair Pro Tem Hilda L. Solis. “Together, we can decrease the County’s greenhouse gas contributions and negative impact on our environment while increasing healthy options for everyone in our neighborhoods to enjoy.”

Addressing the climate crisis requires changes in every sector. Plant-based foods, such as fruits, vegetables, and beans generally use less energy, land, and water, and have lower greenhouse gas intensities compared to animal-based foods. Animal-products have been linked to higher risk of chronic diseases such as cardiovascular diseases and diabetes. Climate experts and scientists agree that the ‘food systems’ approach should provide preference to plant-based products over animal-based products due to their health benefits and low GHG emissions.

The following actions are included in the motion:

  • Develop a protocol for amending existing contracts to integrate DPH’s updated Standards for Prepared Foods, Snacks, and Beverages and develop evaluation criteria for use in food service RFPs to encourage plant-based food options.
  • Provide an annual report on the total amount of meat, poultry, fish, dairy and egg products, and the total amount of plant-based food products for all County departments that purchase, serve, or distribute food, including County vendors to highlight annual changes and the status of contracts.
  • Establish a baseline level of GHG emissions and, when feasible, identify additional environmental and social impacts related to County food products.
  • Create food-based emissions and impact reduction targets for the next decade with consideration to align targets with the World Resources Institute’s “Coolfood Pledge” and adding the targets as part of the OurCounty Sustainability Plan update.
  • Using the annual purchasing report, generate an annual climate impact report and post it publicly to track progress towards reduction targets.