Menu Changes Under NYC’s Revised Food Standards Were Associated With A Reduction In Greenhouse Gas Emissions

Local policy makers increasingly have implemented nutrition standards for municipal programs to advance population health and climate change goals. Yet little is known about the impact of these policies. In 2008, New York City established nutrition standards for food purchased and served by city agencies, and in 2022, it revised the standards to limit meat and increase plant-based options. Using menu data from four agencies serving 77 percent of all city meals, we examined changes in their entrée offerings, as well as greenhouse gas and nutrition content associated with their total menu offerings, from fiscal year 2019 through fiscal year 2024. All agencies reduced the frequency of beef entrées offered on menus and increased the frequency of vegetarian entrées. Changes in total menu offerings were associated with an estimated reduction of 0.64 kilograms of carbon dioxide equivalent in greenhouse gas emissions per portion across all agencies and programs, while the nutrition content generally remained consistent. These findings suggest that municipal food standards can support greenhouse gas reductions without compromising nutrition, and they offer a model for other jurisdictions seeking to advance both population and environmental health goals.