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BITE: Building Impact Through Eaters

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You’re in the right place! Food for Climate League is now BITE: Building Impact Through Eaters. We work to make climate-smart food choices the norm.

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After six years of work at the intersection of food, climate, and human behavior, we’re stepping into our next chapter.

Food for Climate League is now BITE: Building Impact Through Eaters.

This new name reflects how our work has evolved. What began as research into why people eat the way they do has grown into real-world solutions that help partners shift menus, mindsets, and norms at scale. Today, we’re focused on applying what we’ve learned—working alongside chefs, operators, institutions, and creators to turn insight into action.

Our mission remains the same: making climate-smart eating the norm—by meeting eaters where they are and designing solutions that work in the real world.

This new name reflects who we are today—and the impact we’re here to build. Read more about our new identity at the link in bio. by @biteimpact

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9 months ago

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a day ago

Everyone’s talking about protein. We’d like to add a few more options to the conversation.

Clams. Mussels. Oysters. Scallops.

Bivalves are a sustainable, protein-rich, nutrient-dense option that can bring something different to the plate—and they’re still surprisingly uncommon on U.S. menus.

For chefs and foodservice teams looking for ways to meet the moment, there’s plenty to work with: swap mussels into pasta, add clams to a familiar soup or stir-fry, or use tinned bivalves in everything from pizza to salads and sandwiches.

Our Bivalves for Foodservice Toolkit has research-backed guidance, menu ideas, communication tips, and practical inspiration for getting more clams and mussels onto menus.

Ready to give bivalves a bigger place on the plate? Check the link in bio for the Toolkit.

#NationalSeafoodMonth #MoreThanFishInTheSea #AquaticFoods #Foodservice #Bivalves by @biteimpact

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2 days ago

Chefs & home cooks, steal this raw bar special 🦪

I served these at a private dinner for 40 and they were a crowd favorite. No cooking, just a sauce you whisk together. To scale it for passed apps or a raw bar, thaw frozen half-shell scallops in the fridge, pat dry, salt, and hold them on ice. Whisk up a big batch of sauce, keep it cold, and spoon it over right before serving.

🐚 SCALLOPS
12 sashimi-grade scallops on the half shell (frozen half-shell scallops work great, thawed in the fridge)
Salt, to taste

💙 BLUE COCONUT CITRUS SAUCE
(Makes about 1¼ cups, enough for 12 to 16 scallops)
1 cup full-fat coconut milk
Zest and juice of 1 lemon
Zest and juice of 1 lime
1 tbsp miso paste
1 tsp fish sauce
1 tsp honey
½-inch piece fresh ginger, finely grated (about 1 tsp)
1 tsp yuzu kosho
⅛ to ¼ tsp blue spirulina powder

🌿 GARNISH
2 tbsp finely chopped cilantro (leaves and tender stems) or a small handful of microgreens
Orange roe, about ½ tsp per scallop (optional, but it adds great color and a pop of brine)

👩‍🍳 STEPS
1️⃣ Thaw scallops in the fridge if frozen, then pat dry, season lightly with salt, and keep them cold on a plate of ice.
2️⃣ Whisk the sauce ingredients together. Add the spirulina a little at a time until the sauce is as vibrant a blue as you like.
3️⃣ Spoon 1 to 1½ tbsp of sauce over each scallop, top with herbs and roe, and serve right away. Optional: chill in the fridge for 5 to 10 minutes first for a slightly firmer texture.

There’s more in the water than what’s usually on the menu. Put this one on yours.

#MoreThanFishInTheSea #NationalSeafoodMonth #AquaticFoods by @biteimpact

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3 days ago

"Mussel Pasta" and "Pomodoro Seafood Pasta" are the same dish.

One of them will likely do better on a menu.

Our research found that leading a dish title with something familiar—a format, an origin, or another familiar ingredient—and naming the unfamiliar one in the description can increase guest interest. More than a quarter of the Millennial and Gen Z eaters we surveyed said "I always eat the same familiar foods that I know and trust."

Free foodservice toolkit at the link in bio 🐚

#MoreThanFishInTheSea, #NationalSeafoodMonth, #AquaticFoods by @biteimpact

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11 days ago

It’s National Seafood Month 🦪 🌿

This October, we’re exploring more of what the water has to offer.

Mussels and clams. Oysters and kelp. Sea vegetables bringing salinity, umami, and texture to dishes in ways you may not have tried before.

All month, we’ll be sharing dishes, recipes, ideas from chefs and partners, and simple ways to cook with a wider range of aquatic foods.

Maybe that means trying an ingredient for the first time. Maybe it’s swapping something new into a familiar dish. Either way, there’s plenty more to explore.

What aquatic food do you think deserves more room on the plate?

#NationalSeafoodMonth #MoreThanFishInTheSea #AquaticFoods #Seafood by @biteimpact

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15 days ago

What if one of the biggest barriers to plant-forward progress isn’t the food itself, but what people think “plant-forward” means?

In seven of eight peer roundtables, foodservice professionals described plant-forward menus as potentially conflicting with cost management and guest and client satisfaction.

But another pattern kept surfacing: many participants were interpreting “plant-forward” as only “plant-based”, a much narrower definition than intended.

That matters. How we define plant-forward shapes how teams think about guest demand, sourcing, storage, labor, and what’s possible on the menu.

Our new report, Unlocking Change: Driving Plant-Forward Progress in Contract Foodservice, shares insights from 112 foodservice professionals across 8 peer roundtables and 4 industry segments.

It also looks at what can help increase the appeal of plant-forward menu options: building the business case, putting operators at the center of solutions, and making plant-forward food easier to execute in real-world operations.

Developed with Aramark and Sodexo, with support from Greener by Default.

Check the link in our bio to read Unlocking Change and explore the full findings and paths forward! by @biteimpact

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22 days ago

Seaweed has range.

Silky in soup. Crisp on rice. Salty over fries. Savory folded into noodles.

October is National Seafood Month, and we’re getting ready to look beyond the usual suspects.

There’s more than fish in the sea.

#Seaweed #AquaticFoods #SeafoodMonth #ChefInspiration #BITE by @biteimpact

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23 days ago

The chili didn’t change. The name did.

Same recipe, same price, same dining hall.

At one university dining hall, “Veggie Chili” became “Wild Harvest Chili.”

Average daily servings increased from six to seven, a 16.7% increase.

The words guests encounter can shape what sounds appealing, too.

What plant-forward dish on your menu could sound as delicious as it tastes?

#Foodservice #MenuDesign #CampusDining #BITE by @biteimpact

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a month ago

We shared a few lines from our founder’s @foodandwine piece recently—now here’s the “why” behind it.

Turns out the “meat is back” narrative doesn’t hold up against the data. And the bigger point: What we think is normal shapes what we actually do. Think everyone’s eating a burger? You’re more likely to order one too.

So it’s important to know, if you’re the person out here with dal for lunch or tofu scramble for breakfast, you’re not off-trend. You’re right on it.

Full article linked in bio. by @biteimpact

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3 months ago

If you’ve spent any time online lately, you’ve probably absorbed the vibe: meat is back, plant-based is over, and everyone’s cousin who used to be vegan is now doing carnivore breakfasts on TikTok. It’s a compelling story. It’s also, according to the data, mostly wrong. Our founder and Executive Director, Eve Turow-Paul, dug into this exact perception gap in a new piece for Food & Wine, "Is Plant-Based Dead?" — and the findings are exactly the kind of nuance we love to sit inside at BITE.

🔗 Check out the link in bio by @biteimpact

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3 months ago

Soil in the morning, soba in the afternoon. 🌱

At the end of May, we took our annual team retreat, this time to Glynwood Farm (@glynwoodorg) and the Culinary Institute of America (@theculinaryinstituteofamerica). We learned about #regenerativefarming from people doing it right, then roll up our sleeves for a 3-hour cooking marathon where we cooked up risotto, tabbouleh, pakoras, and more: plant-rich, globally inspired, and absolutely delicious.

We’re grateful to the folks at Glynwood and the CIA who shared their expertise with us. We are back at the work with fuller bellies, muddier boots, and sharper conviction.

🌍 #ClimateSmartEating #FoodForClimate #TeamRetreat #plantrich by @biteimpact

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4 months ago