From veganfoodandliving.com
Following a campaign by a Dutch animal welfare organisation, 11 major supermarkets in the Netherlands have agreed to increase their plant-based meat offerings over the next five years.
The SPAR supermarket chain and app-based store Picnic have joined Lidl, Aldi, Albert Heijn, Crisp, Dirk, Ekoplaza, Jumbo, Plus and Odin in their commitment to offer customers more plant-based protein options and less meat.
The Dutch have long been known for being forward thinkers, and this latest move by almost all their major supermarket chains is a big step in the right direction – not just for animal rights, but for climate change, too.
There is just one major Dutch supermarket chain that has not yet committed to the goal, namely Vomar, which has 64 stores in the north west Netherlands.
Around 40% of proteins sold in Dutch supermarkets are currently plant-based, and the 11 major supermarkets are now aiming to increase this to 50% by 2025 and 60% by 2030.
Wakker Dier, the animal rights organisation behind the campaign, is also working with 16 catering companies who have signed up to the agreement.
A model for change
Along with internationally recognised organisations like ProVeg and Compassion in World Farming, Wakker Dier want to reduce meat consumption and end factory farming.
Although the non-profit organisation states on its website that meat consumption is ‘decreasing very slowly’ and that dairy cheese consumption still remains high, they are seeing some signs of progress evident in stats published in May 2024.
Wakker Dier analysed data from Circana and found that sales of meat in Dutch supermarkets had fallen by 16.4% since 2020.
The figures also indicated that supermarkets sold 2.3% less meat in 2023 when compared to the previous year, due in part to the price of plant-based alternatives being lowered.
Data has revealed the sales of meat in Dutch supermarkets had fallen by 16.4% since 2020. Photo © Studio Porto Sabbia/Adobe Stock
What are plant-based proteins?
Historically, plant-based protein sources have consisted of tofu, tempeh, seitan and beans. In 1985, Mycoprotein – a protein derived from fungi and branded under the name Quorn in the UK – arrived on our shelves. In the early 90s, Linda McCartney launched a range of vegan and vegetarian products using TVP (Textured Vegetable Protein).
Over the last decade, the choice of meat alternatives has exploded, with brands like Meatless Farm, The Vegetarian Butcher, VFC and Wicked Kitchen entering the market. The most common proteins used currently are derived from soy and peas.
Whilst some alternative meat products are classed as ultra-processed foods, many companies are working to add more natural ingredients to their offerings to satisfy demand for healthier meat replacements.
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