5 Menu Swaps for Lower Emissions and Higher Fiber (LA Climate Week 2026)

LA Climate Week is a time to spotlight actionable ways to address the climate crisis, and the food we serve in schools is one of the most overlooked tools we have. Every meal is an opportunity to lower greenhouse gas emissions and promote healthier choices for students.

These five simple school menu swaps show how small changes in what we serve can add up to big environmental impact, all while increasing fiber and staying within typical procurement systems. 

Beef Burger → Black Bean Burger or Lentil Sloppy Joe

Does anyone else remember burger day at school? I can still picture that lukewarm patty in the lunch line, wrapped in foil and slightly soggy by the time I put it on my tray. Back then, I never imagined I’d actually prefer a black bean burger. But now, it’s one of my favorites.

Not only are black bean burgers tasty, high in fiber and protein, but replacing beef with legumes significantly lowers the carbon footprint and increases fiber. Depending on the production system, beef can generate anywhere from 20 to 60 kilograms of greenhouse gas emissions per kilogram of meat (Avery, A. & Avery, D.), far more than legumes or other plant-based proteins. Swapping in a black bean patty or lentil mix can dramatically cut emissions while delivering at least 8 grams of protein and 6 to 8 grams of fiber per serving. 

Real World Use Case

Beef Tacos or Nachos → Bean and Veggie Taco Bowl with Brown Rice

Rice bowls are one of my favorite meals because of all the possibilities. In college, they have become my go-to “clean out the fridge” dinner. I throw rice in a bowl, add whatever beans I have, toss in peppers or corn, and sprinkle on some of that suspicious-looking sauce I forgot was in my fridge. A rice bowl is always colorful and filling, but it’s also great for the environment. 

Imagine black or pinto beans, sautéed peppers and corn, and brown rice. This swap reduces resource use by replacing beef, which requires over ten times more water and nearly twenty times more land per kilogram of protein compared to kidney beans (Sranacharoenpong et al.). It also adds about 5 to 7 grams of fiber from beans and whole grains. Offer a Build Your Own Fiesta Bowl so students can choose toppings like salsa and lettuce. 

Pepperoni or Cheese-Heavy Pizza → Veggie Pizza on Whole Grain Crust with Non-Dairy Cheese

As a kid, I used to sneer at the veggies on my pizza. Now I pile the fruit and veggies on. And yes, that includes pineapple. I said what I said. Turns out, growing up also means realizing pizza can be made healthier and better for the planet. Reduce processed meat and swap in a moderate amount of non-dairy cheese on a whole grain crust. Plant-based cheeses produce up to 80% fewer greenhouse gas emissions and require just 3% of the water used for dairy cheese (Carlsson et al.), making this a perfect substitution. Add bell peppers, spinach, tomatoes, mushrooms, or any other veggies, and expect an additional 3 to 4 grams of fiber from the crust and vegetables. 

Chicken Nuggets and Fries → Baked Falafel or Chickpea Bites with Roasted Vegetables and Whole Grain Pita

My mom always said falafels were dry. For years, I believed her. Then I realized the problem wasn’t falafel. It was the lack of sauce. Add a good tahini drizzle or a scoop of hummus and suddenly they’re crispy, flavorful, and anything but boring.

That same rethink works for school menus. Swapping breaded poultry and fries for baked falafel or chickpea bites keeps the handheld, dip-friendly appeal students already love and is a huge win for the environment. Chickpeas offer a fiber boost (about 4 to 6 grams per serving) and eliminate the need for poultry production, which is linked to emissions of methane, nitrous oxide, and ammonia, as well as air and water pollution from waste (Gržinić et al.). It's a climate-friendly option advocates can champion for school menus.

Hot Dog on White Bun → Three Bean Chili over Brown Rice

Chili has always been a cozy staple in my family. It was the perfect kind of meal to have on cold nights, filling the kitchen with that unmistakable tomato-and-spice smell. What I did not realize then was that it was also packed with beans that kept us full long after dinner.

That same comfort can translate to school menus. Swapping out processed red meat for a fiber-rich three-bean chili is a great move for the climate and for student health. Beans provide 7 to 9 grams of fiber per serving when paired with brown rice and skip the environmental toll of beef. According to recent research, livestock production, particularly red meat like beef, is a major driver of greenhouse gas emissions, water pollution, and resource depletion (González et al.). Offer it as a Hearty Three Bean Chili Bowl or as a chili dog with a whole grain bun, depending on what resonates with students.

FAQ

What is LA Climate Week? 

LA Climate Week is a region-wide series of community-led climate events held across Los Angeles. During the week, neighborhoods host film screenings, street festivals, art builds, food justice bike tours, policy panels, youth workshops, and cultural gatherings. It brings together students, artists, organizers, faith leaders, and local officials to spotlight climate challenges and local solutions.

When is LA Climate Week? 

LA Climate Week 2026 takes place April 8–15, 2026. 

What is the purpose of LA Climate Week? 

The purpose of LA Climate Week is to connect climate action with everyday life in Los Angeles. It creates space for conversations about extreme heat, clean air, food access, transportation, and environmental justice. It ultimately helps residents influence local policy decisions and push for climate solutions.

Balanced is Here to Help

If you’re looking to turn these swaps into real change where you live, Balanced can help. We are a nonprofit nutrition security and public health advocacy organization working to “put health back on the menu” by partnering with communities and institutions to improve menus and food environments in schools, hospitals, universities, offices, and more.

Our programs include free, community-led advocacy training and tools, hands-on institutional menu support, and policy initiatives like the national Focus on Fiber campaign to close the fiber gap in K–12 meals.

Sources cited: 

Avery A, Avery D. Beef production and greenhouse gas emissions. Environ Health Perspect. 2008 Sep;116(9):A374-5; author reply A375-6. doi: 10.1289/ehp.11716. PMID: 18795125; PMCID: PMC2535638.

Carlsson Kanyama, A., Hedin, B., & Katzeff, C. (2021). Differences in Environmental Impact between Plant-Based Alternatives to Dairy and Dairy Products: A Systematic Literature Review. Sustainability, 13(22), 12599. https://doi.org/10.3390/su132212599

Gržinić G, Piotrowicz-Cieślak A, Klimkowicz-Pawlas A, Górny RL, Ławniczek-Wałczyk A, Piechowicz L, Olkowska E, Potrykus M, Tankiewicz M, Krupka M, Siebielec G, Wolska L. Intensive poultry farming: A review of the impact on the environment and human health. Sci Total Environ. 2023 Feb 1;858(Pt 3):160014. doi: 10.1016/j.scitotenv.2022.160014. Epub 2022 Nov 9. PMID: 36368402.

González N, Marquès M, Nadal M, Domingo JL. Meat consumption: Which are the current global risks? A review of recent (2010-2020) evidences. Food Res Int. 2020 Nov;137:109341. doi: 10.1016/j.foodres.2020.109341. Epub 2020 May 29. Erratum in: Food Res Int. 2020 Nov;137:109620. doi: 10.1016/j.foodres.2020.109620. PMID: 33233049; PMCID: PMC7256495.

Sranacharoenpong K, Soret S, Harwatt H, Wien M, Sabaté J. The environmental cost of protein food choices. Public Health Nutr. 2015 Aug;18(11):2067-73. doi: 10.1017/S1368980014002377. Epub 2014 Nov 6. Erratum in: Public Health Nutr. 2015 Aug;18(11):2096. doi: 10.1017/S1368980014003176. PMID: 25374332; PMCID: PMC10271869.