Caterers make no progress in protein transition

Dutch contract caterers have voiced their support in recent years for shifting toward more plant-based and fewer animal-based proteins in their offerings. In doing so, they aim to contribute to climate goals and a more sustainable food system. However, the first joint measurement within the Eiweet covenant shows that this shift is not yet visible in practice. The share of plant-based proteins in the purchasing volumes of participating caterers even declined slightly last year.

First joint measurement

Appèl, Compass Group Nederland, Food&i, Hai and Vitam have jointly provided insight into their purchases of animal-based and plant-based proteins for the first time. The measurement was conducted using the Eiweet methodology developed by ProVeg Nederland and the Green Protein Alliance.

In 2024, 42.8% of purchased proteins came from plant-based sources. One year later, that share stood at 41.8%. As a result, the share of animal-based proteins increased from 57.2% to 58.2%. The participating caterers operate in sectors including corporate dining, healthcare facilities and educational institutions. According to the initiators, the figures provide an initial picture of the protein balance within the Dutch contract catering sector.

Ambitions still out of reach

Most participating caterers are aiming for at least 60% plant-based proteins by 2030. Current developments are not aligned with that ambition. According to Jessie van Hattum of the Green Protein Alliance, changing consumer behaviour remains a challenge. “There is broad support among Dutch consumers for eating more plant-based foods. Nevertheless, participating caterers tell us that menu changes still often meet resistance from guests.”

The measurement shows that both plant-based product categories lost some ground. At the same time, the share of animal-based proteins increased. Products containing both animal-based and plant-based ingredients also gained share.

More focus on hybrid products

Caterers are implementing various measures to support the protein transition. The range of plant-based dishes has expanded in recent years. In addition, hybrid products are being used more frequently, with animal-based ingredients partially replaced by plant-based ingredients.

“More than other food providers, caterers have the opportunity to let consumers experience just how tasty plant-based food can be,” says Martine van Haperen of ProVeg Nederland.

At the same time, the report shows that meat and dairy products still account for a substantial share of purchases. According to the researchers, purchases of fully plant-based products or products enriched with plant-based ingredients remain limited compared with the large volumes of animal-based products.

Proveg.org