Vegetarian food and proteins in food services – project

Vegetarian Food & Protein in Food Services - KasvisPro Training Project aims to educate the staff of public food services on the use of vegetarian food and plant-based proteins.

The training program includes theoretical instruction, practical food preparation, and post-training expert and peer support through workshop activities. Some of the training sessions are in Swedish and are held in various parts of Finland.
The long-term goal of the KasvisPro project is to improve the availability of tested recipes that promote the use of plant-based proteins suitable for food service production, as well as to support a culture of collaboration in public food services, such as through sharing food recipes.

The specific objectives of the project are:

Increase knowledge and understanding of the possibilities for using vegetarian food and plant-based proteins in food services.
Increase awareness of the environmental and health impacts of plant-based proteins and plant-based diets.
Increase interest in vegetarian food and plant-based proteins among food service staff and customers.
Improve the accessibility and availability of vegetarian food recipes.
The actions undertaken in the KasvisPro project include:

Planning and implementation of theoretical training (video recording).
Planning and implementation of training days (16-18 on-site trainings, 2 remote trainings).
Dissemination and spreading of the results.
Project management and reporting.
The progress of the actions will be monitored using quantitative and qualitative indicators. Quantitative indicators include the number of training days and participants, the amount of produced materials, and the presentation of project results to professionals.
The project results primarily serve the development of food service organizations and customer communication. The results will be compiled on the project's website and will be openly accessible to all interested parties. The accessibility requirements will be taken into account in the result materials. The results will also be published as articles in professional journals and presented at relevant industry seminars.

The project is implemented by Kaakkois-Suomen ammattikorkeakoulu Oy – Xamk (coordinator) and Seinäjoen ammattikorkeakoulu Oy (SeAMK), Jyväskylän ammattikorkeakoulu Oy (Jamk), Savon koulutuskuntayhtymä, EkoCentria, and Ammattikeittiöosaajat ry (Amko).

Project Manager at Xamk:
Piia Mikonsaari
[email protected]

Jamk, Co-implementing organization, Project Manager:
Suvi-Tuulia Leinonen
[email protected]