New Study: Plant-Based Public Catering Could Save the EU Billions
According to a new study, giving plant-based dishes a more prominent role on the menus of European public institutions would yield significant economic, health, and environmental benefits. The study concluded that the European Union could save up to 11.6 billion euros annually if 85% of the meals served in public catering were plant-based.
Public catering plays an important role in the European food system. Schools, hospitals, universities, nursing homes, and other public institutions purchase more than 45 billion euros worth of food annually. The decisions made in these settings have a significant impact not only on the budget but also on public health and the state of the environment. A study commissioned by ProVeg International examined what the results would be if plant-based dishes became the majority on the menus of public institutions. According to the modeling, this change alone would yield significant savings in food procurement: approximately 3.16 billion euros could be saved in government budgets each year.
Purchase prices do not reflect the total cost
The researchers did not consider purchase prices alone. They also factored in the environmental and health impacts of food production. Greenhouse gas emissions associated with intensive livestock farming, air and water pollution, and diet-related health problems represent costs that ultimately also burden society
According to the study, the current public food service system generates approximately 8.4 billion euros in so-called “hidden costs” annually in the European Union. If these factors are also taken into account, the total societal benefit of transitioning to a plant-based public food service system could reach 11.61 billion euros per year.
The research also highlights that prioritizing a plant-based diet could significantly reduce the environmental impact of the food system. The production of plant-based foods generally requires less land, water, and energy, while resulting in lower greenhouse gas emissions than animal-based products.
The types of food available in institutional dining affect millions of people every day
Institutional dining is a particularly important area, as millions of people encounter the meals offered there every day. Shaping institutional menus can therefore be an effective tool not only for achieving sustainability goals but also for helping the general public become more familiar with diverse, nutritious plant-based dishes. The research findings suggest that plant-based institutional food service is not merely an environmental or health issue. It also offers significant economic opportunities for European countries, while supporting the development of a more sustainable and resilient food system.
NÉGYOSZ’s Position
One of NÉGYOSZ’s main goals is to incorporate plant-based foods into institutional food service and to continuously increase their proportion. Our organization is taking steps toward this goal by participating in public food service competitions, providing continuing education for chefs working in public food service, and engaging in research and conferences. This mission is summarized in our Manifesto. If you haven’t already, please support this worthy cause with your signature!
(Photo: AI)