Fact-checked sources ready for any friendly Thanksgiving conversation:

Source: Tim Searchinger et al., “Creating a Sustainable Food Future: A Menu of Solutions to Feed Nearly 10 Billion People by 2050,” World Resources Institute (WRI), July 19, 2019, https://www.wri.org/research/creating-sustainable-food-future; Janet Ranganathan et al., “How to Sustainably Feed 10 Billion People by 2050, in 21 Charts,” WRI, December 5, 2018, https://www.wri.org/insights/how-sustainably-feed-10-billion-people-2050-21-charts.

Source: Sophie Attwood et al., “Playbook for Guiding Diners Toward Plant-Rich Dishes in Food Service,” WRI, January 7, 2020, https://www.wri.org/research/playbook-guiding-diners-toward-plant-rich-dishes-food-service. 

Source: Prof Walter Willett et al., “Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems,” The Lancet, February 2, 2019, https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(18)31788-4/fulltext#seccestitle440. 

Supporting Stat: Philip J Tuso MD, et al., “Nutritional Update for Physicians: Plant-Based Diets,” The Permanente Journal, NCBI, 2013, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3662288/. 

Supporting Data: V. Masson-Delmotte et al., “Summary for Policymakers. In: Global Warming of 1.5°C. An IPCC Special Report on the impacts of global warming of 1.5°C above pre-industrial levels and related global greenhouse gas emission pathways, in the context of strengthening the global response to the threat of climate change, sustainable development, and efforts to eradicate poverty for Policymakers,” IPCC, Cambridge University Press, Cambridge, UK and New York, NY, USA, pp. 3-24. https://doi.org/10.1017/9781009157940.001 [NK|FP1].

Supporting Data: Mark Stevens, “Increasing Demand: Plant-Based Foods and Menu Items Are on the Rise,” SIAL, November 9, 2021, https://sialamerica.com/blog/increasing-demand-plant-based-foods-and-menu-items-are-on-the-rise/.