Background and Problem Statement

A healthy and sustainable diet has a low ecological footprint. Not only does it conserve resources and contribute to food and nutrition security, but it is also an important element of a healthy lifestyle. To accomplish this, switching to plant-based diets and reducing meat consumption are crucial. However, studies on dietary habits in Austria show that many people have not yet made this shift. A lot still needs to be done to promote plant-based diets in the population.

Aside from nutrition education to optimize dietary habits, it is also crucial to improve the environments in which people live and work—for example, by making healthy and sustainable food choices more accessible and available. Communal catering plays a particularly important role in this context.

Project Content and Objectives

The project “Flora wächst! – Leverage Points for Plant-Based Communal Catering” by Styria vitalis intends to promote plant-based diets in communal catering settings. To achieve this, Styria vitalis collaborates with institutions that have been awarded the “Grüner Teller” (Green Plate)—a Styrian quality label for communal catering. Supporting these institutions in placing greater emphasis on plant-based choices in their meal plans is the main goal of this project.

Offering vegetarian dishes, whole grains, vegetables, and fruits more frequently and in larger quantities can positively impact people’s health. However, implementing this in the communal catering setting is not without obstacles. For example, catering services need to expand and adapt their choices, which is not only time-consuming but also challenging, as the new meals must appeal to consumers.

To support the shift toward more plant-based meals in communal catering, Styria vitalis is partnering with the Institute of Health Sciences at St. Pölten University of Applied Sciences. Together, we are identifying potential barriers while also highlighting the opportunities this transformation offers. To this end, we are conducting interviews with kitchen managers and chefs, as well as online surveys with consumers. Each project step involves a reflection phase and recommendations will be made for Styria vitalis to adapt its activities if necessary.

Innovation

A prominent aspect of the project is the establishment of a Community of Practice consisting of experts in plant-based communal catering. Their main task will be to identify good practice examples that promote plant-based meals in communal settings. Sharing knowledge and learning from one another within this network will help develop tailor-made solutions. This will ensure making communal catering healthier and more sustainable, but also that the project has an impact beyond its duration.

Partners

Funding