More and more Dutch people eat vegetarian food more often.
Albert Heijn supports the transition to a more plant-based food pattern because its production results in lower CO2 emissions.
That is why Albert Heijn doubled its vegan range.
Surprising ingredients such as beans, soy, peas, but also seaweed appear here.
Above the water surface in the Zeeland Jacobahaven of the Oosterschelde, only a few poles, ropes and buoys can be seen.
But it happens underwater.
There, long strands of seaweed sway on the tides of the North Sea.
This is the seaweed farm where Mark Kulsdom, founder of the Dutch Weed Burger, gets the main ingredient for his plant-based seaweed burger.
Mark: 'It is wonderful to see that such a beautiful and nutritious natural product such as seaweed is grown sustainably in the Netherlands.'
“Seaweed is a good source of protein and iron”
Packed with nutrients
Seaweed is sometimes called the new green gold.
'Seaweed grows on sunlight and nutrients from the water.
It doesn't require scarce agricultural land or fossil fuel, so you avoid the problem in that area.'
The original plant is also full of nutrients.
Seaweed is a good source of protein and iron.
It also contains iodine, calcium and vitamin B. 'In addition, the umami taste is an important property,' says Mark.
'That is a savory taste that is found in many meat products.
You often miss it in plants and vegetables, but seaweed has it.'
“More vegetarian food reduces CO2 emissions”
demand for vegan(s)
If everyone eats vegetarian and plant-based foods more often, CO2 emissions can be significantly reduced.
At the moment, the climate is therefore the main reason for the Dutch to eat less meat.
Albert Heijn notices that there is more demand for plant-based products among customers.
That is why the vegan and vegetable range has been doubled to more than 600 products.
In 2021 there will be 50% more space on the shelves for meat substitutes.
Albert Heijn now has the largest choice in alternatives for meat, fish, cheese and dairy.
And exciting vegetarian options are offered such as beet carpaccio, pointed cabbage steak, tomato tartare and mushroom burger.
Aim for 50%
Albert Heijn is a partner of the Green Protein Alliance, which aims to ensure that by 2025 the Dutch will get at least 50% of their proteins from vegetable sources and a maximum of 50% from animal sources.
Mark Kulsdom: 'Many animals that humans use for their meat consumption get their proteins from plants.
So if we get those nutrients directly from plant foods, it's much more efficient.
You actually eat directly from the source.'
“25% of the recipes on Allerhande online are vegetarian”
choice of plant-based alternatives
Albert Heijn wants to make it easier for its customers to choose vegetarian food in various ways.
25% of all recipes in Allerhande online now consist of vegetarian meals.
In addition, a special page has been launched on ah.nl, where all vegan products and recipes can be easily found.
Here is a wide choice of, among other things, vegetable alternatives for meat, dairy and cheese.
There is also no shortage of new and innovative products, such as vegetable cheddar, pea drink or the seaweed, mushroom and pumpkin burgers.
Do you want to know what else Albert Heijn does in their Better Food program?
Then go to ah.nl/betereten.Keywords: