The 12 strategies are:

Make sustainable food appealing

• Use carbon taxes to encourage food producers to reformulate their products, e.g. by minimising content of higher-carbon ingredients.
• Market plant-based foods as enjoyable and aspirational, rather than as healthy or abstemious. 
• Use games and promotions in food stores and apps.
• Build campaigns around positivity rather than guilt or negativity.
• Use high-profile influencers to share messages (e.g. TV chefs).

Make sustainable food normal

• Lead by example in public catering, e.g. by offering more plant-based options in hospitals, schools, and government canteens.
• Rebrand plant-based foods with a mainstream identify, e.g. by avoiding associating them only with femininity.
• Show plant-based options with meat options on menus and in supermarket aisles.

Make sustainable food easy

• Use eco-labels and supermarket ratings to nudge both customers and retailers towards greater environmental sustainability.
• Promote “rules of thumb” and other easy tips and recipes, to make changing diets more easy.
• Suggest changes to more sustainable options at key moments, such as one-click substitutions at online grocery checkouts.
• Make sustainable options more prevalent, more prominent, and the default choice. 

Read the full report, A Menu for Change: Using behavioural science to promote sustainable diets around the world, here. See also the Foodsource resource What interventions could potentially shift our eating patterns in sustainable directions?