Breakout Session 3
Engaging Professionals & Citizens
Session themes
Day 1 – Monday, 20 October | 14:30–16:15
How can we engage professionals in creating more green foods and meals?
Day 2 – Tuesday, 21 October | 14:05–15:30
How can engaging food environments support greener choices among citizens?
Moderators
Katrine Ejlerskov, Director, Danish Centre for a Plant-Based & Organic Future
Adam Kuskner, Chef and Behavioral Change Expert, Danish Centre for a Plant-Based & Organic Future
Purpose
The session aims to explore how professionals and food environments can drive the transition toward greener meals and more sustainable food cultures across Europe. Day 1 focuses on professionals — those who produce, deliver, and create food at scale — and their decisive role in promoting plant-based diets through upskilling, collaboration, and leadership. Day 2 highlights food environments as powerful enablers of behavioral change, showing how thoughtful design and policy can make greener choices the easy, preferred option for citizens. Together, the sessions aim to inspire action and partnerships that strengthen green skills, support attractive and sustainable workplaces.
Key Questions
Which best cases exist across Europe for upskilling professionals such as farmers, kitchen staff and health professionals?
What political instruments, incentives or financing mechanisms can support professional training and green skill development?
How can food environments be designed to make greener choices easier and more appealing for citizens?
Which stakeholders across the value chain are key to advancing professional upskilling and supportive food environments?
How can collaboration between public and private actors strengthen both professional engagement and citizen adoption of plant-based foods?
Speakers and Presentations - Day 1: Engaging Professionals
Anna Hundahl Erbs, Danish Agricultural Schools:
Green Proteins for the Farmers of Tomorrow
Michael Minter, CONCITO:
Targets and data as drivers for sustainability in professional kitchens
Claus Meyer, Meyers Madhus:
Upskilling kitchen professionals in Copenhagen Municipality
Roberta Alessandrini, Physicians Association for Nutrition:
Upskilling health professionals – the importance of evidence
Speakers and Presentations: Day 2 – Engaging Citizens
Agustín Reyna, BEUC:
The importance of food environments to support greener meal choices
David van Dooijeweert, JUMBO Supermarkten B.V.:
The protein tracker in retail – from measuring to making impact
Daniel Barrera Madsen, Danish Centre for a Plant-Based & Organic Future:
Working with festivals to make plant-based meals a success
Nicholas Hamilton, Sodexo:
Creating greener choices by default – cases from catering
Format
The presentations are followed by group-based workshops in which participants are asked to share their insights and perspectives on different questions related to the theme of the breakout session.
What participants will gain & learn
Insights into best cases and collaborations that promote green skills among professionals and support greener food environments.
Understanding of how upskilling and food environment design can drive behavior change and advance sustainability goals.
Knowledge of policy and funding frameworks that enable professional training, citizen engagement, and system-wide transformation.
Inspiration for integrating green skills and sustainable practices across both private and public sectors.
Practical examples of how to balance freedom of choice with strategies that make greener meals the easy and appealing option.