Across Europe, Eat4Change is transforming how the next generation of chefs think about food and climate. In many countries, meat or fish still dominate canteen menus, yet these ingredients carry a heavy environmental cost.

To change this, Eat4Change worked with culinary schools, educators, and chefs to build sustainability into their teaching – showing that plant-based meals can be both creative and delicious.

In Portugal, 10 out of 12 public cooking schools have now integrated sustainable diet workshops into their curricula, directly engaging over 430 students. These sessions focused on plant-based eating, climate-friendly menu planning, and the chef’s role as an agent of change.

In Greece, Eat4Change organised 14 workshops reaching 855 culinary students, blending environmental themes with hands-on cooking lessons. The approach helped shift attitudes toward sustainable gastronomy and inspired many to see their profession as part of the climate solution.

The project’s influence also reached canteens and classrooms, inspiring over 1,000 meals served with plant-based alternatives in schools and public kitchens. These collective efforts are shaping how future food professionals think about ingredients, menus, and their environmental impact.

Try it yourself with the Food Climate Calculator, and see how your choices stack up.