4P
Plant Powered Public Plates
PROJECT INFO:
| DURATION: 2025-2027 |
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| FUNDING: The Mission Partnership |
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PARTNERS: |
CHALLENGE
Low uptake of plant‑based alternatives in public food systems
TECHNOLOGY
Co‑creation of plant‑based products, procurement criteria and training
POTENTIAL
Increases adoption and reduces emissions in public meals
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
PARTNERS:
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The project is part of the Mission Partnership, and the funding is provided by Innovation Fund Denmark.
We continuously open new calls and programmes that support innovation within food and bioresources.
Mette Kallestrup Spring
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