Meals and ingredients

Workpackage 1

Work package 1 develops the PLATE principles – the foundation for all PLATE labs and for the development of sustainable and resilient meals. Here, knowledge about climate and environmental impact, nutrition, food preparedness, and gastronomy is combined to create methods that help professional kitchens plan meals that work in practice.

The research explores:

• How can sustainability, health, preparedness, and taste be integrated into a single meal?
  
• What methods should be used to assess climate impact, nutritional value, and resilience?
• How can ingredients be produced in a way that is both resource-efficient and sustainable?

The aim is to establish science-based principles for meals that reduce environmental and climate impact, enhance preparedness, and remain both delicious and nutritious. The goal is to provide chefs, procurement professionals, and decision-makers with a stronger evidence base for planning meals that minimise environmental impact and support a resilient food system. This work lays the groundwork for the sustainable food systems of the future.