THRYVE™, IFFCO’s plant-based initiative is introducing a low foodprint menu at COP28, as it spearheads a paradigm shift away from conventional food systems and consumerism towards sustainable and healthy solutions. Responding to the critical need to address climate change and its impact on our ecosystems, THRYVE™ has crafted the menu within sustainable limits for both carbon and water intensity, showcasing that climate-friendly dining can be not only delectable but also budget-friendly. THRYVE™ will be providing participants and visitors of both the Blue and Green zone at COP28 with the opportunity to taste their products.