Actually it is a double 80-20 principle. Go for 80% plant based food with only 20% of your nutrition comes from animal products. But also: get 80% of your food from local sources, with only 20% coming from further away. Dutch Cuisine promotes this concept.
How does this Dutch Cuisine fit into Baan’s plan to get the Dutch delta healthy in 5000 days? Easy. The Dutch kitchen has fallen out of fashion but has a lot of interesting recipes and ingredients, which can all be sourced locally.
More than fifty restaurants support the Dutch Cuisine manifesto, which concerns itself with elevating food with seasonal ingredients, which is good for the earth, natural, honest, diverse, and which we buy, cook, and consume consciously. That entails 80% vegetables and 20% meat or fish. Dutch chefs such as Jonnie Boer, Niven Kunz, Albert Kooy, Bas Cloo, Jim de Jong, Jef Schuur and Leon Mazairac have embraced Dutch Cuisine.