The Gelderland van Morgen project supports entrepreneurs in the hospitality, healthcare and catering sectors in making the food supply more sustainable. The focus is on eating more plant-based food and wasting less food. Within a consortium of more than 36 partners, Greendish is taking up the challenge: in the hospitality, catering and healthcare sector, ‘greening’ more than 10 million plates and wasting 15 to 25% less food. This should result in a CO2 reduction of 30-40%.
The project “Children, climate and healthy eating behaviour” investigates whether primary schools can combine the greening of their schoolyard with the provision of food education. In addition, it will be investigated whether the combination of these activities leads to both positive effects on the climate and biodiversity in the schoolyard and the eating behaviour of children.
The Green Deal Food Forests partnership has completed a successful start-up phase, in which food forestry has shown itself to be a valid, innovative and inspiring form of integrated land use and food production. In the future, the momentum gained will be used to expand and deepen the cooperation for a national scale-up, and to help develop the necessary infrastructure.
With the Bean Parade project, stichting Straatboer changes grey business parks into green urbanised areas. Employees of the participating companies, local residents and people with a distance from the labour market are actively involved from sowing to consumption. In this way, eating more vegetables is stimulated, but also biodiversity and climate adaptation.
A healthy life on a healthy planet is the mission of Transition Coalition Food. This network organization works broadly on a sustainable food system, including the theme: less animal, more plant-based. In the coming years, stichting Goede Grutten will support TCV’s lobbying activities on this theme, so that more effective influence can be exerted on politics to accelerate the protein transition.