The project will reinforce scientifically solid knowledge about the climate impacts of plant proteins produced in Finland and give more precise data for development of lunch options with low carbon footprints. A model to create lunch options with low carbon footprints will be defined for restaurants in the project. Research based knowledge about the carbon footprint of plant proteins will improve their competitiveness, both in domestic and international markets. Carbon footprint data will boost the use of domestic plant proteins in food service sector and facilitate responsible choices of consumers. Up-to-date carbon footprint information can also be used to reduce the carbon footprint of plant protein cultivation.
