Case Studies
Some examples of projects related to Optimeal
Click an image for more information- Date
- 07/07/2017
How to grasp the full picture of healthy and sustainable nutrition? We’d like to take a moment to give you more insights in how to find sound solutions to make the shift […]- Date
- 18/03/2019
A main challenge for food and beverage producing companies is to become ‘future-proof’ with respect to health, environmental and other sustainability concerns. Future-proof food and beverage products have a right balance between […]- Client
- European Comission
- Date
- 19/05/2016
PROMISS (PRevention Of Malnutrition In Senior Subjects in the EU) is a multi-country project aiming to turn the challenge of tackling malnutrition in community-dwelling older persons into an opportunity for healthy ageing for the future. Optimeal will be used to determine sustainability as well nutritional effects of the developed dietary strategies.- Date
- 14/06/2016
Commissioned by the Dutch Dairy Association (Nederlandse Zuivel Organisatie, NZO) Blonk Consultants researched the environmental impact of the substitution of milk, yoghurt, cheese and other dairy products in our diet.- Date
- 06/07/2017
Livewell Plates is WWF-UK’s project to show that changing our diet can make a major contribution to reducing the environmental impact of our food system. Together with WWF, Blonk Consultants made an analysis of what this diet should contain for the UK. The analysis was carried out using the Optimeal® tool, taking account of both the environmental impact and the nutritional value of foods.- Client
- Natuur & Milieu
- Date
- 06/05/2016
For the Dutch environmental organisation Natuur & Milieu Blonk Consultants investigated what such a healthy and sustainable diet would be for the Netherlands. The result is the Menu for Tomorrow, which provides a considerable reduction of greenhouse gases emissions and a smaller claim on scarce natural resources.- Client
- Voedingscentrum
- Date
- 19/05/2016
On 22 March this year the Netherlands Nutrition Centre (Voedingscentrum) presented its totally revised Schijf van Vijf guidelines on the five principle components of a healthy diet. These guidelines are provided to help the Dutch population choose a healthy diet in line with the latest scientific insights. The Schijf van Vijf provides the public with practical advice based on the recently published Good Nutrition Guidelines 2015 (Richtlijnen Goede Voeding 2015). Behind the scenes, technology developed by Blonk Consultants played a key role in the preparation of the Schijf van Vijf.
