Workforce training for plant-based public catering & food service

Reducing meat consumption and shifting toward plant-based diets can significantly lower greenhouse gas emissions and land use, as evidenced by studies showing potential reductions of up to 61% in emissions and the removal of ~8.1 billion metric tons of CO2 equivalent over 100 years through vegetation regrowth. These dietary changes, supported by consumer awareness and policy incentives, contribute to a more sustainable food system by mitigating climate change and preserving biodiversity.