Across Europe, the DEAR project Eat4Change transformed how future chefs think about food and climate.

In kitchens where meat and fish once dominated, students discovered that sustainable, plant-based meals can be just as creative – and far better for the planet.

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

In Greece, 14 workshops reached 855 culinary students, combining environmental learning with practical cooking lessons. Participants explored local and seasonal ingredients and discussed how chefs can influence more sustainable food cultures.

“Using seasonal and local produce affects how I cook – we should go back to cooking how our grandparents did in the past.” —Bernardo Agrela, Climate Chef, Portugal

Together these efforts helped serve over 1 000 plant-based meals in schools and public kitchens – a taste of how climate-conscious training can reshape the menus of tomorrow.