CHANGING HABITS

Hundreds of thousands of animal lives saved per year

How do we save these animals?

Diagram showing the inverse square law, illustrating how light intensity diminishes with the square of the distance from a point light source, with concentric circles and dashed lines indicating distances.

A white bowl filled with a mixed salad containing lettuce, spinach, cucumber slices, cherry tomatoes, avocado slices, chickpeas, black beans, grilled chicken pieces, and crispy chickpeas, with a small bowl of cherry tomatoes nearby.

Sinergia Animal is driving change in Argentina, Colombia, and Indonesia by partnering with public and private institutions to replace animal-based meals with delicious plant-based alternatives. This simple shift is already transforming food systems and sparing hundreds of thousands of animals every year, proving how scalable, high-impact interventions can create meaningful change.

NOURISHING TOMORROW

Nourishing Tomorrow LATAM

Nourishing Tomorrow ASIA

Increasing knowledge

Our team has also developed a free course on the benefits of plant-based nutrition, specifically designed for Latin American graduates of health sciences and related fields.

The course supports the nutritionists and doctors of tomorrow to give well-informed advice to patients regarding the gains with plant-based diets. In 2025 alone, 3,182 professionals from 18 countries enrolled.

Systemic change

Rather than focusing on individual behavior, we transform institutional systems that determine the composition of thousands of meals every week.

Our Nourishing Tomorrow team provides free technical support, including culinary training, nutrition guidance, procurement assistance, and educational materials to public institutions in three countries, so they can switch to plant-rich diets.

Our support is free, reduces food waste, and strengthens institutional positioning in sustainability and public health.

How do people feel when trying plant-based meals for the first time?

Black and white portrait of a woman with curly hair, wearing earrings and a jacket, smiling at the camera, with a yellow radial burst graphic overlapping the bottom right corner.

“Initial reactions are often shaped by preconceived ideas. Many people associate plant-based meals with salads or restrictive diets, and kitchen teams frequently assume that diners will reject these options.

During training sessions, we address these perceptions directly. When participants move from theory to tasting, surprise is common. A frequent reaction is, “I didn’t know this was possible.” Acceptance tends to grow through experience rather than argument.”

Alexandra Navarro, Food Policy Senior Lead, Argentina