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Collaborative project: Development, implementation and evaluation of plant-based menus in communal catering facilities in the region Berlin-Brandenburg - Subproject A (Karottine)
Project
Project code: 281A912A22
Contract period: 01.11.2025
- 31.10.2028
Budget: 297,142 Euro
Purpose of research: Applied research
Keywords: food processing, health promotion, nutrition education, food pattern, food quality, Caterer, communal feeding, nutrition competence, education
The project is dedicated to strengthening plant-based menus in communal catering, considering nutritional, health-promoting, economic and ecological aspects. It pursues the following practice-oriented objectives:•Promoting a more sustainable diet in communal catering by increasing the share of plant-based products in the menu •Strengthening the nutritional and preparation skills of kitchen managers and employees of canteens and caterers in regard to strengthening plant-based menus •Supporting more sustainable consumption and eating habits among consumers via appropriate offers of communal catering and by knowledge and experience transfer •Communicating the benefits of plant-based food in the catering sector: health aspects, economic feasibility and potential CO2 savings •Strengthening the skills of processors of plant-based products for fulfilling the requirements of communal catering and supporting the development of this innovative marketing channel. The project pursues the following scientific questions: •Which support can be offered to motivate companies in the communal catering sector to changes towards sustainable catering? •Which support can be used to increase the nutritional competences and acceptance of a plant-based diet among canteen guests with different socio-demographic background? •How can the transfer of knowledge and experience from one context (eating at work) to another (eating at home) be supported? •Which nutritional, economic and ecological improvements can be achieved by introducing a greater range of plant-based products in communal catering facilities compared to the status quo?
Section overview
Subjects
- Physiology of Nutrition
- Nutritional behaviour
Framework programme
Funding programme
Excutive institution
Funding institution
Project management agencies
Associated projects: Karottine
- Collaborative project: Development, implementation and evaluation of plant-based menus in communal catering facilities in the region Berlin-Brandenburg - Subproject B
- Collaborative project: Development, implementation and evaluation of plant-based menus in communal catering facilities in the region Berlin-Brandenburg - Subproject C
- Collaborative project: Development, implementation and evaluation of plant-based menus in communal catering facilities in the region Berlin-Brandenburg - Subproject D
- Collaborative project: Development, implementation and evaluation of plant-based menus in communal catering facilities in the region Berlin-Brandenburg - Subproject E
- Collaborative project: Development, implementation and evaluation of plant-based menus in communal catering facilities in the region Berlin-Brandenburg - Subproject F
