More plant-based on the plate
How do you make plant-based food truly appealing to guests? With that question, the KAAP test kitchen filled up with restaurant owners, chefs, students, teachers and researchers.
Location
Proefkeuken, KAAP Vlissingen
Period
Summer 2026
Lead
Scalda
What happened
There was plenty of experimenting with new cooking techniques and surprising ingredients, from seaweed applications to hybrid dishes. During the tasting, the chefs showed that a plant-based dish does not have to give anything up, and that guests are happy to go along with it.
What it brought
The biggest eye-opener of the day: guests do not choose sustainability as an argument, but taste, experience and a good story. Plant-based mostly means more flavour. The lesson for restaurants: start small, with one dish, and tell a better story about it on the menu.
Who is behind it
The meeting was part of the KOM project 'Meer Plantaardig op het Bord' (More plant-based on the plate). Knowledge and input came from Wageningen University & Research, Scalda and its Practoraat Voedsel, the Delta Climate Center and AlgaeHolland. Students work with restaurant owners on new dishes, cooking techniques and menus.
What is tested at KAAP
In de proefkeuken van KAAP werden de gerechten bedacht, gekookt en geproefd. Zo werd een idee dezelfde middag nog uitgeprobeerd.
Images of this activity
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Elma
Coordinator KAAP
Join in
Working on something similar?
Then there is probably a spot for it here. Tell me what you want to test and we will look at what you need.