Assessment of carbon footprint for domestic plant proteins and development low GWP lunch options for restaurants

The project will reinforce scientifically solid knowledge about the climate impact of plant proteins produced in Finland and give more precise data for development of lunch meals with low carbon footprint. In the project will be defined for restaurants a model to create lunch supply with low carbon footprint. Research based knowledge about carbon footprint of plant proteins will improve their competitiveness, both in domestic and international markets.Carbon footprint data will boost the use on 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 GWP of plant protein cultivation.