🌍 International food awareness NGO 🎯 Goal: a world where food is good for all people, animals & our planet.
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Public procurement shapes markets 🌱
Europe spends €45.8bn a year on public food. Shifting 85% to plant-source foods could strengthen demand for EU-grown protein crops, support farmers, boost food security, and save €11.61bn annually.
Read the report: hubs.ly/Q04psf_M0
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👏 Big news from California! The state is investing $500m in school kitchens, staff training, and healthier food procurement, including plant-based meals and non-dairy beverages. A major step towards healthier, more sustainable school food. 🌱🍎 #SchoolMeals #PlantBased
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Following the WHO’s latest clinical guidance, ProVeg International has launched a new evidence-informed resource exploring how plant-forward nutrition can support patients during GLP-1 therapy.
Download here: hubs.ly/Q04n27870
#GLP1 #PlantForward #PublicHealth
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At RESET Connect London, the ProVeg Incubator team showed why food systems are now a central pillar of the clean economy. From keynotes to startup pitches, one message was clear: we cannot reach Net Zero without transforming how we produce and consume food. #LCAW2026
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Higher intake of legumes and soya is associated with a lower risk of hypertension: 16% for legumes & 19% for soya, according to a new meta-analysis. More evidence that plant-rich diets can support cardiovascular health.
📖 Read the study: hubs.ly/Q04m6Zxm0
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At London Climate Action Week’s Food Day 2026, one message was clear: we cannot meet the Paris Agreement without transforming global food systems. Language, systems thinking, and practical partnerships are key to unlocking climate finance for food. #LCAW2026 #FoodSystems #ProVeg
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Plant-based is no longer one category. Our new framework shows: dairy alternatives are now routine, while ingredient-led proteins like tofu, tempeh, and pulses are a major untapped growth space. Download “Blueprint for plant-based growth”🔗 hubs.ly/Q04m8JMy0
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Current EU public menus drain budgets and create massive hidden costs. Shifting to an 85% plant-forward model delivers a double win:
🧾 Avoids €8.45B/yr in external health & eco costs 💶 Saves €3.16B/yr directly in food budgets
Read our analysis: hubs.ly/Q04m6blF0 #EUAgri
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That’s a wrap on SB64 in Bonn! 🇩🇪 Our delegation has been in full action to ensure food systems stay at the absolute top of the global climate agenda. 🌍
🌱 Major Win: The COP31 Presidency announced a commitment that 60% of the catering options will be plant-based!
#SB64
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Agree or disagree: Food systems are the ultimate missing piece in climate action? 🧩
We put ProVeg and ClimaTalk to the test at the Bonn Climate Meetings with a quick game of “Agree or Disagree,” and the answers might surprise you.
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Only 2 days until #LCAW2026. We will be in London all week putting sustainable food systems at the heart of climate action — from JCF Food Day to RESET Connect, plus bilateral meetings across the city.
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What’s happening in the European plant-based retail market? 🌱
GFI Europe have just released their plant-based retail sales report 🌍 The data shows that sales tended to grow in regions where the price premium over animal-based equivalents reduced
📊: hubs.ly/Q04lxkbD0
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📢 ProVeg was recently on BBC Radio 4 for The Food Programme. Covering all things school food in light of the School Food Standards consultation. Colette spoke about her experience of Japan's school food culture and the lessons we can learn.
🎧 Listen: hubs.ly/Q04lxjs20
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Our Senior UN Policy & Advocacy Manager, Stephanie Maw, is on the ground at the SB64 session in Bonn, tracking the critical agriculture negotiations. 🇩🇪
Negotiations are still ongoing, and while we're seeing some positive signals, there is still work to be done. 🤞
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New research from ProVeg International shows the EU could unlock €11.61B a year by shifting public food procurement to 85% plant-based — cutting costs, improving public health, and reducing emissions.
Read the report: hubs.ly/Q04ln9gX0
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Apply now for the ProVeg Incubator Fast-track To Impact Programme. This equity-free, globally accessible 3-month programme supports early-stage alternative protein startups with expert mentoring, practical workshops & valuable connections
Apply by 22 June: hubs.ly/Q04l0H-z0
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Behavioural science is changing the menu. 🧠 Small shifts in language, variety, and placement can make plant-rich choices more appealing and more normal in foodservice. Sometimes the smartest nudge is also the simplest.
📖 Read the full WRI article here: hubs.ly/Q04kvdXk0
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Big news from @ProVeg Czechia: the 6th edition of Plant-Based Nutrition in Counselling Practice is here. 🌱 A practical, science-based online course for nutrition professionals, with early-bird discounts available until the end of June.
🔗 hubs.ly/Q04kspTh0
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