Staff training on inclusive catering (cultural diets, vegan/vegetarian)

Training frontline catering services is essential because current evidence shows that plant-based diets can reduce greenhouse gas emissions by up to 70% and significantly lower land use, but these benefits are not being realized at scale. Without consistent and inclusive training, the potential environmental and health benefits of more sustainable food provision cannot be fully harnessed, delaying the necessary transition toward a more resilient food system.