By 2030 restaurants, caterers and food-to-go businesses will:
- Increase the proportion of plant-based options on their menus, with meals based on plant foods as the default option.
- All meat and dairy products sourced from better production systems.;
- Have meat and dairy reduction targets which are measured and reported on.
- Support professional training of chefs in healthy and sustainable food, including plant-based cooking and sourcing better meat.