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Recognizing that forty-nine percent of American meals—or about a half-billion per day— are produced in commercial kitchens, sustainable food service provider Bon Appétit Management Company isn’t leaving the responsibility up to individual consumers. The company’s 400 chefs, including Matt Auck at Case Western, are taking an active role in showing diners how small changes made by individual eaters can have a big impact on the health of the planet.

On Earth Day, April 22nd, the company’s second annual Low Carbon Diet Day, diners at all 400 Bon Appétit cafés in colleges, universities, corporations, and specialty venues will dine on dishes specially created to illustrate what low carbon eating tastes like. Cheeseburgers are out, because cows produce methane, a dangerous greenhouse gas. Expect instead creations like turkey burgers with molé sauce and roasted vegetable sandwiches livened up with vibrant herb pestos and flavorful bean spreads. At Case Western, diners will feast on Honey Glazed Sock Eye Salmon with Herb Mushroom Orzo Pasta.