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ProVeg says that in reality many processed plant-based foods are nutritious options that can reduce costs, minimise waste and increase the uptake of healthy, sustainable meals among students.

Jasmijn de Boo, global chief executive of ProVeg, said: "We need to move beyond the assumption that anything processed is automatically bad for you. Plenty of processed plant-based foods like bean burgers, soy-based meat alternatives, and veggie nuggets are not only healthy, but they can reduce costs for schools while limiting food waste.

"Getting children excited about healthy plant-based meals is key. We work with cafeterias on student taste-testing events, student recipe competitions, creative food presentation, and more. Small steps can go a long way toward making nutritious, climate-friendly meals fun and appealing.

"Schools are vital for shaping the eating habits and taste preferences of entire generation. By rethinking menus and making simple swaps for plant-based processed foods, schools can cut costs and prevent waste, while providing healthy options kids love and protecting the planet at the same time. It's a win for students, parents, schools and the climate."

She added that creating nutritious ‘copies’ of popular processed items using plant-based ingredients is an effective way to serve meals children will enjoy. Plant-based proteins such as beans, soy, lentils and nuts are naturally nutrient-dense and have a lower carbon footprint compared to animal-based options.

ProVeg provides free training, resources and support to help school caterers successfully implement plant-based menu changes designed to boost participation, including:

• Recipe development and plant-based menu redesign services
• Plant-based chef training covering culinary skills and techniques
• Online plant-based cooking webinars and instructional videos
• Marketing and promotional strategies to increase student awareness