French foodservice distributor PRO à PRO has partnered with plant-based brand ACCRO to introduce a plant-based kebab recipe for middle and high school cafeterias, developed with Michelin-starred chef Thierry Marx.
A plant-based take on a school canteen staple
The recipe uses ACCRO’s Special Kebab, a 100% plant-based mince made with French proteins, prepared with a marinade of red miso, Korean chili, soy sauce, and pear, and served in pita with herbs. ACCRO is sharing the recipe exclusively with PRO à PRO for use across its school network.
PRO à PRO supplies more than half of France’s secondary schools and directs 72% of its business toward institutional catering. The kebab sits within a broader school-focused range the company launched in March, covering more than 500 products oriented toward the food preferences of 11-to-18-year-olds.
“11-to-18-year-olds are the first generation to consume plant-based products without making a big deal of it: what matters to them is that it tastes good,” explained Donatien Vanderbugt, Sales Director for Foodservice at ACCRO.
Compliance and the canteen challenge
The partnership comes against the backdrop of France’s EGAlim law, which requires school cafeterias to source 50% of products from sustainable or high-quality categories and to offer a weekly plant-based menu. PRO à PRO is releasing a dedicated EGAlim-eligible product catalog at the end of June to help kitchen managers meet these requirements.
“Making high school students want to eat in the cafeteria again is a daily challenge. We have to speak their culinary language while incorporating sustainable products,” said Camille Le Seyec, Project Manager for local authorities at PRO à PRO.
Operators have increasingly turned to familiar formats such as burgers and kebabs to introduce plant-based options without resistance from younger diners. Marx’s involvement brings culinary credibility to a category that has historically struggled with acceptance in mass catering.
“Catering services feed millions of French people every day. Giving them the means to offer plant-based alternatives that truly taste good is essential,” said Marx.
