How Our KochCup Project Inspired Healthy & Sustainable Cooking Since its launch in 2022, our KochCup project has successfully brought together young chefs, sports communities, and citizens in promoting healthy and sustainable eating. With cooking competitions, various creative workshops, and the launch of the KochCup cookbook, the project has inspired German young chefs to embrace plant-based cuisine and advocate for sustainability in gastronomy. Running ahead of and during the European Men’s Football Championship 2024, the goal of the project was to inspire and help mainstream healthy and sustainable food within the sports realm and beyond. To achieve this, the project has brought together aspiring and professional chefs, nutritional and sustainability experts, associations and vocational schools, highlighting the importance of healthy eating. The centrepiece of the KochCup project was a national cooking competition, where young chefs showcased their creativity by crafting innovative and sustainable recipes. After months of regional contests, the transdisciplinary KochCup jury selected the top 12 dishes based on their adherence to sustainability criteria as well as their look, taste, and cooking techniques. These winning recipes are now featured in our KochCup cookbook, which offers a diverse array of delicious, seasonal, and resource-efficient meals. The project used the momentum of the European Men’s Football Championship to spread inspiration and ignite action on making healthy and sustainable food the norm, attending a variety of events during the EURO 2024. Our KochCup workshops at the Volunteer Academy of the EURO 2024 fan zone in Berlin, Germany attracted numerous participants eager to learn about climate-friendly eating. These sessions highlighted the importance of making informed food choices and provided practical guidance on incorporating sustainability into diets. In addition, the first German National Nutrition Day, marked on 19 June 2024, which focused on “Healthy and Sustainable Food in Out-of-Home and Community Catering” featured the KochCup project as a best practice on how to inspire young talents and emphasise rewarding career opportunities in sustainable cooking. During its two years, the KochCup project has significantly advanced the conversation on sustainable eating, supporting a new generation of chefs committed to a more sustainable future. If you are as committed as us in mainstreaming sustainable diets across Europe, let us know – we are ready to take the next step together! The KochCup project is implemented by a consortium consisting of the CSCP and the agency for sustainable communication tippingpoints. The project is funded by the German Federal Ministry for the Environment, Nature Conservation, Nuclear Safety, and Consumer Protection (BMUV). For further questions, please contact Jennifer Wiegard.