On 19 May 2026, CARDET hosted a hybrid PROchef Erasmus+ project session in Nicosia, bringing together more than 77 participants, including chefs, educators, experts, and policymakers, to examine how institutional kitchens can accelerate the protein transition in line with the European Green Deal.
The session focused on the practical challenges and opportunities associated with introducing more sustainable, plant-based options in institutional catering environments such as schools, restaurants, and healthcare facilities. Participants discussed persistent barriers to adoption, including cost constraints, established taste preferences, operational workflow limitations, and varying levels of consumer acceptance.
A central element of the discussion was the role of training and capacity building for kitchen staff. The session showcased tools and educational approaches designed to support chefs and catering professionals in integrating alternative protein sources into daily menu planning and adapting traditional culinary practices to more sustainable models. Participants also emphasized the need to modernise gastronomic education to ensure long-term sector readiness for dietary transformation.
The PROchef initiative underlined the strategic role of institutional kitchens in influencing dietary habits at scale and reducing the environmental footprint of food systems. By strengthening skills and knowledge around alternative proteins, the project contributes to broader European efforts to promote healthier, more sustainable, and climate-aligned food systems.
Learn more about the PROchef project here: https://cardet.org/projects/prochef/
Target Groups
Professionals, VET professionals, Adult educators, General publicEducation Level
VET, Adult education, Professional education
