The Los Angeles County Board of Supervisors has just approved a motion to increase the procurement of plant-based foods across county departments, aiming to reduce greenhouse gas emissions and promote public health. The unanimous decision builds on legislation enacted in 2023 and introduces specific targets and measures for food programs at county facilities.
Under the updated guidelines, county food services are encouraged to adopt a 2-to-1 ratio of plant-based to animal-based entrees. Additionally, all county food programs are required to provide a daily vegan meal option and plant-based dairy alternatives. Local sourcing will also be prioritized to support regional growers and reduce supply chain emissions.
“As our region’s largest employer, we have a responsibility to ensure county facilities have a positive environmental impact,” said Supervisor Lindsey Horvath, as reported by LAist.
Current practices and necessary changes
Data from the Los Angeles County Department of Public Health (DPH) revealed the scale of current food procurement practices. For instance, LA General Medical Center annually purchases 234,000 pounds of meat and poultry, compared to just 7,822 pounds of plant-based meat.
Similarly, the County procures over 43,000 gallons of cow’s milk but only 5,000 gallons of plant-based alternatives. These figures underscore the significant adjustments required to meet the new standards.
The Department of Public Health has identified several obstacles to implementing these changes, including higher costs for plant-based options, taste preferences, cultural considerations, and resistance to dietary shifts. Existing vendor contracts add another layer of complexity. Despite these challenges, the County sees potential solutions in working with local growers and vendors to offer affordable and culturally appropriate plant-based meals.
The global food system is responsible for more than 30% of human-induced greenhouse gas emissions, with animal-based foods contributing disproportionately. Research indicates that plant-based foods generate half the emissions of their animal-based counterparts and are linked to reduced risks of chronic illnesses such as heart disease and diabetes. By shifting food procurement practices, LA County aims to address both environmental and public health priorities.
Broader context
LA County’s initiative aligns with similar efforts in other cities. Washington, D.C., for example, has pledged to cut food-related emissions by 25% by 2030. On an international level, programs like the World Resources Institute’s “Coolfood Pledge” provide tools to help institutions reduce the environmental impact of their food procurement.
The County will publish annual reports to monitor progress, detailing the procurement of plant-based versus animal-based products and measuring reductions in emissions. Educational campaigns will also be launched to raise awareness about the environmental and social implications of food choices.
View the full updated guidelines here.
