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4P

Plant Powered Public Plates

PROJECT INFO:

DURATION: 
2025-2027
 
FUNDING:
The Mission Partnership 
 

PARTNERS:
Bispebjerg Hospital, Hotel & Restaurant Skolen København, Orkla Foods, Plantebranchen – Brancheorganisation for Plantebaserede Fødevarer, Matr Foods, Organic Plant Protein, PerfectSeason ApS, MLKD – Mærkevareleverandørerne

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

4P is unlocking the potential of public kitchens to drive the plant-based transition. By helping public institutions adopt more plant-based alternatives and integrating them into procurement practices, the project aims to reduce the climate impact of public meals, strengthen the Danish plant-based food industry, and create a scalable model for sustainable foodservice.

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:
Reach out to learn more about your funding opportunities:

Looking for funding opportunities for your innovation project?

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.

Get more information about the Mission Partnership See other funding opportunities
Mette Kallestrup Spring

Mette Kallestrup Spring

Program Manager (mission partnership)
mesp@foodbiocluster.dk
2181 8858
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