The challenge

One of the main protein challenges we identified for the future is deeply engrained in our food systems. Many new protein foods are developed, but they are still missing on many menus. For example at Wageningen University Campus. There is a lack of knowledge on more sustainable protein foods, knowledge that needs to be communicated to food service providers and consumers. Many products based on more sustainable protein sources, such as vegetarian and vegan meat replacements, are already becoming available in supermarkets across the Netherlands. Although they can be used for delicious meals, many of these sustainable protein products are not yet made available across canteens, restaurants and other catering services. Hence, there is an opportunity to promote existing food innovations such as plant based protein foods and other culinary experiences in order to take part in the protein revolution!

The solution

Accelerating sustainable protein transitions: We believe that promoting alternative protein foods can help normalise various types of protein sources in society for the future. We seek to explore the alternative protein food market and share these experiences with the catering service providers, as they feed many more mouths than we can. Hence, we consult the culinary industry to help them tap into the growing market of vegan and vegetarian food products. As a facilitator between sustainable protein producer and kitchen, our role is to open communication channels, redesign supply chains and advocate sustainability. The overall aim is to reduce negative environmental impacts of culinary habits, such as high meat and dairy consumption. We want to present a range of eco friendly and delicious protein rich foods to caterers of schools and universities and therefore accelerate the protein revolution. Our service promotes: 1. Social Change: Food becomes more inclusive, making menus more attractive to conscious consumers 2. Environmental: Our services help reduce the ecological footprint of the catering sector 3. Market: We further incentivise alternative protein production. Further, using plant based proteins can make food more affordable.


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Consumer behaviour
Interventions that accelerate protein transition

Team info

Leonard Lemke
Daan van Wieringen
Ben Bultrini
Piontek Alexander
Emily Browne