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Food Service

By 2030 restaurants, caterers and food-to-go businesses will:

  • Increase the proportion of plant-based options on their menus, with meals based on plant foods as the default option.
  • All meat and dairy products sourced from better production systems.;
  • Have meat and dairy reduction targets which are measured and reported on.
  • Support professional training of chefs in healthy and sustainable food, including plant-based cooking and sourcing better meat.

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