Our sustainability trajectory

Together with KU Leuven Green Office, KU Leuven STUVO, KU Leuven Engage and students, focusgroups were held to gain insights about the barriers, opportunities and solutions for the EU protein shift.

🌍 What could we as a student restaurant to do focus more on sustainability to reach the European Green Deal goals to change the eating pattern by 2030 toward 60% plant-based protein sources and 40% animal-based protein.

📃 An action plan was developed during this project with concrete steps towards more sustainability. This lead tot the €1 euro discount on veggie & vegan hot meals in March. Because students and partners indicated that a difference in price could stimulate the choice for a veggie meal, this will be tested this month. What is the influence of a €1 discount for veggie and vegan meals regaring the choice of consumers? We are very curious about the results!

The entire process was captured by Changemakers Unite in the video below.