Can Amsterdam make 14 million meals a year healthier and more sustainable all at once?
Roughly 14 million meals are served each year in Amsterdam’s public-sector cafeterias. What if all those meals became a little healthier and more sustainable? Scientists agree on one thing: right now, we’re eating far more beef, pork, and cheese than is good for us or the planet. Unfortunately, discussions about our menu become polarized before you can say “soy.” And that’s certainly a tough nut to crack for the public sector, which, by its very nature, serves a broad group of diners. Meat and dairy quickly become the elephant in the room that caterers and administrators have to navigate around. So how can hospitals, government agencies, and educational institutions still take steps toward the buffet of the future?