Ask anyone what’s causing climate change, and the usual culprits come to mind — coal smokestacks, gridlocked traffic, and more. But six years ago, New York City issued a challenge: we need to start thinking about what’s on our plates, too. We made it clear: reduce meat consumption or risk losing the battle against the climate crisis. We called on cities and the private sector to step up and confront the urgent need for change. Now, as the world has its gaze on New York City for Climate Week, we’re proud to say that we not only accepted this challenge — we are leading the charge. So, how did we do it? The Office of Food and Nutrition Services (OFNS) took Meatless Mondays, which started as a pilot in 15 schools, and expanded it citywide. Then, in 2022, we rolled out Plant-Powered Fridays, where scratch-cooked plant-forward meals are served every Friday. But sustainable meals are only as impactful as they are delicious. That’s why OFNS introduced “Chefs in the Schools,” enlisting a Chefs Council led by Rachael Ray to develop more than 100 plant-forward recipes, eight of which made it onto the menu after student taste-testing. And, to ensure these meals are a hit every time, they’re providing culinary training for all school cooks. In 2022, New York City Health + Hospitals (H+H) took this vision to all 11 public hospitals, launching a plant-based default program that made the daily “Chef’s Special” a plant-based option for lunch — and soon expanded it to dinner, too. But we knew we could do more. In 2022, the Department of Health updated the New York City Food Standards, evidence-based nutrition criteria for all foods purchased with city dollars. These new guidelines require every agency to serve at least one plant-based protein per week for each meal type and phase out processed meats by 2025. These initiatives are delivering exactly as intended: our food emissions are steadily declining. Between 2019 and 2023, the city slashed its purchases of animal products by nearly 15%, with ruminant meats (predominantly beef) dropping by more than 60%. This reduction translated into a 29.2% decrease in our food-related emissions overall — or 43.7% less per 1,000 calories. Within the first year of the plant-based default program, H+H achieved a remarkable 36% reduction in their emissions. With this momentum, New York City is on track to meet its climate commitments. Last year, we pledged to reduce the city’s food-related emissions by 33% by 2030, a key initiative in our strategic climate plan. In doing so, we’re also mitigating other environmental impacts of animal agriculture, which stands as the leading cause of deforestation, pollution, and biodiversity loss. We’re not alone in these efforts. Since 2019, 16 cities — including New York City, London, Paris, Tokyo, and Milan — committed to the C40 Good Food Cities Accelerator. Already, seven of these cities have collectively cut their meat purchases by 19% and increased their purchases of plant-based proteins by 44%. But, as we emphasized six years ago, cities cannot drive this change alone. That’s why New York City launched the Plant-Powered Carbon Challenge, calling on the private sector to draw down their food-related emissions by 25% by 2030. In just one year, we’ve secured commitments from 18 major players, including Aramark, Restaurant Associates at JPMorgan Chase, Columbia University, and the Rockefeller Foundation. And plant-forward meals aren’t just a win for the environment — they’re a smart financial move. In hospitals, the default program led to an initial cost savings of 59 cents per tray, translating to $500,000 in savings in the first year. Beyond immediate cost benefits, these meals promise long-term savings. Plant-predominant diets are linked to lower risks of chronic diseases, like heart disease, cancer, type 2 diabetes, obesity, and hypertension — conditions that, for decades, have been the leading causes of death and disability among New Yorkers. The financial toll of treating these diseases is staggering, costing the U.S. health care system billions each year. So, investing in plant-forward meals is not merely a cost-saving measure today — it promises greater, long-term health and financial benefits. Six years ago, we understood the stakes: the climate crisis demands action, not just words. During Climate Week and all year, New York City is delivering on that promise by simply changing what’s on our plates. The world is watching, and there’s never been a more critical time to build on this momentum and show that meaningful change isn’t just a distant goal — it’s happening right here and now in New York City. MacKenzie is the executive director of the New York City Mayor’s Office of Food Policy.