What role can large catering companies in Belgium have in creating a more plant-based food system?
Context and Relevance:
In late 2022, Flanders launched its food strategy aimed at creating a more sustainable and healthy food system. One key component of this strategy is to "encourage healthy, sustainable, and affordable diets through various catering settings." Large catering companies, such as Sodexo, serve tens of thousands of meals daily in canteens across Flanders, positioning them as crucial players in promoting healthy, plant-based food. This research aims to evaluate the current plant-based offerings of the largest catering companies in Flanders, identifying their potential role in fostering a more plant-based food system. Understanding the strategies and impact of these caterers can provide insights into how they can leverage their influence to bring healthy, plant-based food closer to consumers, thereby supporting the regional food strategy.
Potential Research Approach:
Comprehensive Survey of Plant-Based Catering Options
Conduct a detailed survey of plant-based meal options provided by major catering companies in Flanders, evaluating variety, nutritional content, and consumer reception.
Catering Strategies and Benchmark Analysis
Examine the strategies and benchmarks that catering companies use to expand their plant-based offerings, including collaborations with health and sustainability organizations.
Consumer Impact and Feedback Analysis
Analyze the impact of plant-based offerings on consumer food choices using consumer surveys, sales data, and feedback mechanisms.
Caterer Awareness and Sustainability Implementation
Investigate caterers' awareness of the growing demand for plant-based options and explore how they can implement sustainable changes to meet this demand.
Additional Questions:
What strategies and benchmarks do caterers in Belgium employ to increase their plant-based offerings, and what impact does this have on consumers' food choices?
To what extent are caterers aware of the growing demand for plant-based options, and how can they implement sustainable changes to align their offerings with the growing need for plant-based food?
How can large catering companies collaborate with local governments and organizations to promote and increase the availability of plant-based meals in canteens and other catering settings?