Climate Sustainability in the Kitchen is a research project that is funded by Kone Foundation and carried out in Gender Studies at the University of Helsinki in 2018-2021. In this project we examine cultural change where more climate sustainable plant-based foods are emerging in everyday diets. We examine the phenomenon in variety of contexts, including lunch canteens, households, media discussions and policy making. The project is interdisciplinary, exploring the topic from the perspectives of gender studies, sociology and environmental sciences. Additionally, based on cooperation with various food sector players and NGOs, the project develops 30 climate sustainable vegan recipes for lunch restaurants.