How is the foodservice industry driving plant-based adoption? In our latest webtalk, experts examined the sector’s critical role in reshaping consumer habits and advancing a more sustainable food system. Key challenges such as consumer preferences, premium pricing, and strategic pricing models—like Burger King’s decision to make plant-based options more affordable—were explored.
Panelists also discussed what truly motivates flexitarian consumers, the significant volumes of animal protein still in demand, and how policymakers can be influenced to set reduction targets. The conversation highlighted the importance of giving consumers the freedom to choose, the power of effective promotion, and the vital role of chefs in accelerating plant-based innovation.
Expert panel
- Marika Azoff, Corporate Engagement Lead at The Good Food Institute
- Joanna Trewern, Director of Partnerships and Institutional Engagement at ProVeg International
- Daniel Polte, Corporate Affairs & Sustainability at BURGER KING Germany
- Nadine Filko, Moderation
Watch the replay
Explore the discussion in depth by viewing the entire session below.
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