The business organization, which includes restaurants where we dine, is a large contributor to climate change emissions, and our diet has a significant impact on climate change. In the following paragraphs, I will examine how meat, dairy, seafood, produce, and food waste contribute to climate change emissions, and how Kotter’s change model is the most effective way to effect positive change.

Working in Tim Hortons has shown me that people consume far too much pork, beef, lamb, and other dairy products. Meat and dairy products, notably those from cows, have a disproportionately large impact, accounting for roughly 14.5 percent of global greenhouse gas emissions each year. That’s about the same as the emissions from all of the world’s vehicles, trucks, planes, and ships combined today. Beef and lamb have the highest climate impact per gram of protein, and producing a pound of animal protein requires more land, energy, and water. Additionally, dairy products such as milk have a minor impact on climate change. Cheddar or mozzarella can have a significantly bigger footprint than chicken or pork, since it typically takes about 10 pounds of milk to make one pound of cheese. Wild shrimp and lobster, on the other hand, may have a greater impact than chicken or pork because bringing them in necessitates additional fuel for fishing boats. Kotter’s change model can be utilized in our restaurant to put an end to these practices or to replace them with new sustainable ones. To begin, a sense of urgency must be established by informing senior management of the need for change as well as how eating too much meat and some dairy products has a negative influence on our ecosystem. Second, a clear strategic vision should be developed, and steps should be implemented to reduce the use of these products through alternate means. Third, the goal to make the world a better place by eliminating climate emissions should be effectively conveyed throughout the organisation, allowing for adjustments to be taken at the source of the problem.

Furthermore, people in our society should be educated on the need of first determining whether a product is certified as sustainable. Another option is to consume fewer meat and dairy products and more protein-rich vegetables such as beans, legumes, nuts, and grains. To make a difference, we don’t have to give up meat entirely. Even minor changes, such as eating less meat and more vegetables or moving from beef to chicken, can help to lessen our carbon footprint.

References:

Moskin, J., Plumer, B., Lieberman, R., Weingart, E., & Popovich, N. (2019, April 30). Your questions about food and climate change answered. The New York Times. Retrieved April 11, 2022, from https://www.nytimes.com/interactive/2019/04/30/dining/climate-change-food-eating-habits.html