Transition to plant-based
Taking steps together toward a more plant-based food supply
From a sustainability perspective, the transition to a greater proportion of plant-based foods is critical. But how do you achieve your organization's goals in a way that keeps everyone on board?
What is the ambition for the share of plant-based food in company restaurants, and how do you achieve that ambition? How do your employees feel about this transition, and at what pace can you take steps to get everyone on board?
Start taking informed steps toward
a more sustainable food supply today.
Remon NijnuisExpert Plant-based Transition
Transition to Plant-based
What we do
Food production contributes 26% of global emissions. Half of those emissions are caused by the production of animal products, while they contribute only 18% to total caloric intake. A transition to more plant-based eating is the solution, but where to start and how to get everyone on board?
PHI Factory will work with your organization to:
Ambition
We establish your ambition for the transition to a more plant-based food offering: what is the envisioned future scenario? We look at the short and long term, and various components such as procurement and sales.
Measurement and analysis
We map out where your organization stands in the protein transition and the unique makeup of different consumer groups. We determine the Transition Score and identify key challenges.
Transition plan
We create a detailed Transition Plan specifically tailored to your organization's needs and goals. That way, everyone knows where we're going and at what pace we're going.
Communication and behavioral interventions
We develop an effective communication strategy and behavioral interventions to promote the initiated transition. This is how we get everyone on board and ensure a happy customer and a happy provider.
More information?
Our experts will happily tell you more.
Marinda Bosman
