French foodservice distributor PRO à PRO has teamed up with plant-based brand ACCRO and Michelin-starred chef Thierry Marx to introduce a plant-based kebab recipe for middle and high school cafeterias. The recipe features ACCRO’s 100% plant-based mince, marinated in a mixture of red miso, Korean chili, soy sauce, and pear, and served in pita with herbs. This initiative is part of PRO à PRO’s broader range of school-focused products aimed at catering to the food preferences of 11-to-18-year-olds.

As France's school cafeterias are required to offer sustainable and plant-based options, the partnership between PRO à PRO and ACCRO comes at a crucial time. The launch of a dedicated EGAlim-eligible product catalog aims to help kitchen managers fulfill these requirements while appealing to younger diners with familiar formats like burgers and kebabs. Marx’s involvement adds culinary credibility to the plant-based offerings in mass catering, emphasizing the importance of providing tasty and sustainable alternatives to millions of French consumers every day.