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Sustainable School Meals_SUSTAINMEALS: Unlocking the potential of the public plate towards a large-scale transition to plant-based meals in schools

Funded by FCT
01/10/2017 to 30/09/2020
João Graça (ICS-UL), ISCTE-IUL (partner in the project)

The project SUSTAINMEALS adopts an integrated approach to promote a large-scale, nationwide shift towards healthier and more sustainable plant-based meals, focusing both on individual consumer-level variables and shared context-based variables. It builds on the disciplinary backgrounds and previous findings of the research team that has been working on complementary approaches to the study of meat consumption/substitution and plant-based diets, behavioral change interventions in health-related topics and eating habits, and research on food policy and consumption practices with a focus on sustainability and dietary shifts.

In two phases, which comprise five tasks, the project will develop a methodological framework to map barriers and facilitators of transition, and an intervention design tool to bolster service capability as well as consumer choice, acceptance, and positive appraisal of plant-based meals. SUSTAINMEALS will not only expand knowledge on how to encourage consumers and empower providers in large scale catering/meal-contexts to shift to healthier and more sustainable plant-based meals, but also design and test an evidence-based toolkit which translates this knowledge into practice. 

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