Reducing climate change in your home city doesn't have to be a gargantuan effort; it can start by choosing a plant-based menu item at a favorite local eatery. A monthlong initiative in Austin called Eat for Impact aims to improve accessibility to plant-based foods at local businesses and restaurants — starting this April.

The program was created by nonprofit Planted Society in 2022, after founder and Austinite Britty Mann decided to expand her efforts to create a more sustainable food system through local means. To date, more than 600,000 individuals have participated in past initiatives to create more awareness for climate change in local communities.

Starting April 1, guests at participating restaurants can try "pro-climate" dishes that feature plant-based ingredients that will help reduce the city's overall "environmental footprint" for the month. Each restaurant will add two or more dishes to its menu.

Restaurants that will be participating in "Eat for Impact" include:

• Bamboo Bistro
• Four Brothers
• Hillside Farmacy
• Honey Moon Spirit Lounge
• Komé
• Madam Mam's
• Mexta
• Sa-Tén
• TenTen
• The Brewtorium
• The Well
• Uroko

Planted Society will also publish a comprehensive report at the end of April that details the impacts of greenhouse gas savings across all participants, including restaurant sales, plus additional food-related efforts from additional "Eat for Impact" partners including climate organizations, community events, and local businesses.

Since the initiative's conception, the nonprofit has worked with more than 330 restaurants and saved about 70,000 pounds of greenhouse gases and one million gallons of water on average. A release also says 13 prior "Eat for Impact" initiatives have each generated more than $76,000 on average in sales from plant-based restaurant specials.

"Austin is setting the standard for climate-forward food in the South, and Eat for Impact turns that vision into action," Mann said. "Now in its third year, the initiative is helping bring the bold new Austin-Travis County Food Plan to life, and we can’t wait to see the results of these collective efforts."