Institutional kitchens, such as those in restaurants, schools, and healthcare facilities, play a crucial role in shaping our eating habits and preferences. With this in mind, the PROchef project explores the importance of revamping gastronomic education to promote a protein shift, the process whereby the animal protein is replaced with alternative sources to effectively contribute to long-term sustainability and maximise health benefits.

By highlighting the importance of alternative protein in culinary education, chefs and kitchen staff will be better prepared to implement a protein shift in these settings, offering more plant-based options and reducing the environmental footprint associated with traditional meat-heavy menus.