The Center of Excellence in Food, Tourism & Leisure (CoEFTL) successfully concluded recently the “Meat or Dare!” workshop series—an engaging, five-day exploration (April 8–12) into sustainable eating habits held at The American College of Greece (ACG). Pertaining to the LIKE-A-PRO Living Labs initiative, this workshop series took part during the 1st Living Labs iteration and focused on studying alternative protein sources and consumer behavior to support a shift toward more sustainable food choices.
Over the course of the event, CoEFTL researchers conducted surveys with ACG students and staff and interactive focus groups with consumers, investigating attitudes toward traditional meat options and alternative proteins. A core element of the workshops was the concept of “choice editing”—a strategic reduction of less sustainable items on the menu to encourage more eco-conscious dining choices at the ACG campus restaurant, Dipnosofistirion.
Key Highlights of the “Meat or Dare!” Workshops
- Surveys and Dining Insights: Throughout the week, ACG campus diners shared insights into their perspectives on meat and alternative protein sources, helping CoEFTL researchers gauge awareness and receptivity toward sustainable options.
- Choice Editing in Action: On Friday, participants experienced a meat-free menu, revealing preferences and reactions to “choice editing” and sparking thought-provoking discussions around plant-based choices and sustainable eating.
- Focus Groups and Culinary Exploration: Two engaging focus group sessions offered diners the chance to try alternative protein dishes at Dipnosofistirion. These sessions highlighted various attitudes toward new protein options and provided invaluable insights into the potential for wider acceptance of sustainable diets.
A heartfelt thank you goes out to everyone who participated, especially Dipnosofistirion and its staff, for their dedicated support. Special recognition also goes to Professor Toula Perrea, the event’s scientific investigator, and her team, including research assistant Stavroula Ziavras, and student volunteers Ariana Antonia Lakioti, Virginia Stouraiti, Michaela Charmanta, and Ioanna Georgakopoulou.
About LIKE-A-PRO: The “Meat or Dare!” workshop series is a pivotal part of CoEFTL’s involvement in the LIKE-A-PRO project, a €13.9 million EU initiative designed to mainstream alternative protein sources and foster sustainable, health-focused food systems.
Stay tuned as CoEFTL releases findings from the workshops and shares further insights into promoting sustainable eating habits.
For more updates on the LIKE-A-PRO project, browse our Funded Research section.
For more information about the LIKE-A-PRO project, please visit the
