Samenvatting

Background and objectives The transition to a plant-based diet is globally recognized as critical for combatingclimate change and improving public health (Willett, 2019). Secondary vocationaleducation students are a key demographic due to their adaptable eating habits (Story,2002). However, limited knowledge, skills, cost, and social influences often hinderplant-based choices (Rickerby, 2024). This study examines the eating habits, knowledge,motivations, barriers, and attitudes of Dutch secondary vocational education students towards plant-based eating. Methods A consortium of researchers, educators, and public health professionals carried out this study. Based on the COM-B model (Michie 2011), semi-structured interviews were conducted amongst 156 students. A thematic analysis was applied to identify patterns. Results Most respondents eat three main meals daily, with breakfast at home and lunch and dinner varying by location. Many live with their parents, who handle most grocery shopping and cooking. Dinners of potatoes, vegetables, and meat are common, with Italian and Asian cuisines also popular. A majority (83.7%) identify as omnivores, with smaller proportions as flexitarian or vegetarian; no respondents are vegan. Plant-based eating is most common in snacks (26.1%) and least in desserts (3.3%), with modest adoption for lunch (5.2%) and dinner (7.2%). A third of students bring lunch from home, while others buy meals at school or supermarkets, favoring sandwiches and snacks. Only 11.8% consciously engage with plant-based nutrition, and 49% find it unimportant. Barriers include costs, limited options, and unappealing taste, though cheaper and better-tasting products might help. Friends and family influence the eating habits of half the students, regardless of engagement with plant-based eating. While health and environmental benefits are recognized, fewer than half associate plant-based options with these advantages. Students more engaged in plant-based eating show higher motivation and are more likely to link it to positive outcomes in health, taste, and sustainability. Conclusions Plant-based eating holds little importance for most students interviewed. We found little evidence of resistance to the protein transition but also little interest. Most respondents eat what their parents cook and pay little attention to their diet's health or environmental impact. Interventions targeting parents and normalizing plant-based choices could increase adoption among this population.