What is innovative about your initiative?

I use different channels of communication; I am freelance and work with different culinary schools. I try to use wholefood and easily accessible ingredients.

How were you able to finance your work?

Through fees paid by the participants of my courses and through fees that I generate by working as a consultant and chef.

What hurdles and obstacles did you encounter along your way and how did you deal with them?

Prejudice. The main prejudice is that vegan food is tasteless and too expensive. When I cook food that consists of accessible, tasty food then slowly but surely the stereotypes can change.

What have you had particularly good experiences with? What recommendations would you like to share with other actors?

Working with multiple channels to spread awareness: I use social media. I don't have the time or the budget to dive deeper into social media marketing and explore all the possibilities. I have found a few things that work well for me personally without investing too much effort and time.

Are there any tools or other forms of support that have played a role for you?

Never stop learning and keep track of trends and innovation.

Where do you see yourself/your organisation in a few years? How do you rate your future prospects?

I am a single person working as a freelancer, getting better and improving, getting more work in different locations outside my country, and working on various projects.

What are your demands for politicians?

Lower taxes on food, especially raw materials: vegetables, fruits, grain, and beans. Promoting and supporting local regional production.