Seven weekly menus translate sustainable and healthy eating into a practical overview for the whole year. In PlanEET the climate, water and land impact of every recipe was calculated, so that the footprint of a meal becomes visible instead of remaining hidden in the kitchen.
The menus turn an abstract target into a series of concrete decisions: what is cooked on a given day, with which ingredients, at what impact. For caterers, care institutions and schools this offers a framework that can be applied without recalculating each dish, which is what usually stops a sustainability ambition at the kitchen door. Source: PlanEET, New Economy (2021).