Future-Proof Your Culinary Business
Climate-Friendly, Plant-Based Solutions for Gastronomy and Hospitality

My Offer for the Gastronomy and Hotel Industry, as well as Out-of-Home and Communal Catering

My services are tailored for gastronomic businesses of all kinds that want to embrace a future-oriented approach

Sooner or later, larger hotels, catering establishments, out-of-home dining, and company restaurants will need to comply with the criteria of the EU taxonomy and CSRD reporting.

A plant-based menu aligned with the “Planetary Health Diet” addresses climate policy, ecological, and social perspectives.
This approach inherently supports the core areas of environment, social responsibility, and corporate governance outlined in the EU taxonomy.
Additionally, the economic benefits of adopting these practices are compelling.

I will guide your organization through the change process, provide essential knowledge, and empower your team to successfully implement climate-friendly, plant-based concepts.

Why focus on plant-based cuisine now?

  • Optimize your carbon footprint: Plant-based dishes are the most effective way to make your restaurant sustainable.
  • Future-oriented action: Guests and employees value concepts designed for the future.
  • Inspire flexitarians: Over one-third of diners prefer creative, plant-based cuisine.
  • Enhance group compatibility: Menu concepts designed with the “Planetary Health Diet” can effortlessly cater to a wide range of dietary preferences at the same table.
  • Ease of implementation: Plant-based products are more compliant with HACCP guidelines.
  • Boost profitability: Plant-based ingredients, when adhering to high-quality standards, are significantly more cost-effective than animal-based alternatives.
  • Stand out: Innovative and inspiring plant-based cuisine is still rare, giving early adopters a significant visibility advantage.
  • Secure a pioneering role: Take action now to establish yourself as a trendsetter in the industry.

Many guests also value regional products and prioritize allergy-friendly options—both of which can be seamlessly integrated into your offerings.

My expertise as a gastronomy coach

With my extensive experience in gastronomy and my expertise in nutrition science, I support you in:

  • Menu design and meal planning, including options for allergy sufferers.
  • Developing kitchen concepts to minimize packaging waste.
  • Creating seasonal dishes with locally sourced ingredients whenever possible.
  • Applying a zero-waste approach to ingredient usage.

What my coaching includes:

  • A kick-off event featuring a keynote and team workshops.
  • Joint analysis of your current operations and guest clientele.
  • Concept development for your menu.
  • Recipe selection and development tailored to your needs.
  • On-site team coaching to ensure successful implementation.

Become part of the “GREEN PLATE MOVEMENT”—enjoyable, climate-friendly, and sustainable.

I look forward to your request!