Goal
- a 30% increase in sales of plant-based alternatives to meat and dairy to public entities
- a 50% increase of plant-based alternatives to meat and dairy used in public kitchens – leading to a 20-35 % CO2 reduction per meal
- 6-12 plant-based alternatives developed or adapted to the needs of public kitchens
- 80 public kitchen professionals trained in using plant-based alternatives
Plan
- We will conduct in-depth studies and tests in various public kitchens across seven cities to uncover the needs of public kitchen professionals.
- Through co-creation, we aim to bridge the gap between public procurers, kitchen personnel, schools and producers of plant-based alternatives to meat and dairy products, using these insights as the foundation for:
- Developing and adapting plant-based food alternatives for the public sector
- Updating criteria and specifications for plant-based alternatives in public tenders
- Designing a training course and supporting tools for kitchen professionals
Expected results
- Identified barriers and opportunities for plant-based alternatives in public kitchens
- Adapted plant-based products meeting the needs of public kitchens
- Developed and tested competency training course and supporting tools for kitchen professionals
- Developed product specifications for plant-based alternatives
- ‘Go to public market’-strategies for producers
- Shared and communicated results
