Report – Recipe for resilient meals

The PLATE-principles are based on existing knowledge, with the intention that the they will continue to be developed in collaboration between research and practice. The principles are not meant to replace existing meal concepts but to serve as support for accelerating the transition to sustainable meals.

In this first version of the PLATE principles, we focus on environmental sustainability, health, and preparedness, as well as ensuring that the food is tasty. However, the concept of sustainability also includes social and economic dimensions, which encompass aspects such as equity, animal welfare, producer profitability, and much more. These aspects are important to develop further in future versions. Within the PLATE principles, health is treated as its own dimension, equal to environmental, social, and economic sustainability.