Greening the VU Restaurant: how did you go about it?
“We investigated how easy, or difficult, it is to meet the Dutch Nutrition Centre’s dietary guidelines using meals available in the VU restaurant in the main building. At different moments, our Dream Team of five students assessed more than 20 hot meals, over 10 sandwiches, and more than 170 packaged food products and drinks, both from caterer Eurest and the other food counters. This allowed us to create as complete a picture as possible of the food offering during that period. By scoring the food using the Dutch Nutrition Centre’s Eetmeter app, we compared the food offering against the Wheel of Five dietary guidelines.
One of the reasons for launching this VU Food Monitor was the covenant Together We Eat Healthy Amsterdam, which VU signed in 2025 together with eleven other major Amsterdam organisations.
An important source of inspiration was the approach taken by Amsterdam UMC. They already had a committee of motivated and committed experts, including specialists in patient nutrition, health promotion, catering, and sustainable food. Their shared goal was to create a healthier food environment. They carried out a large-scale assessment of their food environment.
The report proved to be a catalyst for further action: the results clearly showed where improvements were needed and ensured that the topic could no longer be ignored. That inspired us to investigate the healthiness of the food offering at VU as well.”
How Healthy is the food in the VU restaurant?
“A lot was already going well when it came to the hot meals. Some dishes provide enough vegetables, such as the vegetarian pasta Bolognese and the hybrid meatball (40% meat, 60% pea protein). These options are also popular. This shows that attractive, partly vegetarian meals are possible in our cafeteria. That gives hope.
At the same time, the packaged food offering does not always meet nutritional guidelines. There are meals containing red meat. Although these fit within the Wheel of Five, you should eat them no more than once a week. So, by choosing one red-meat meal at VU, you already reach your weekly limit.
Sandwiches containing cheese or eggs often exceed the recommended amounts. One mature cheese sandwich, for example, contained 55 grams of cheese, while the Dutch Nutrition Centre recommends 20 grams per day. That makes it difficult to stay within the guidelines for the rest of the day.
I prefer to look at it positively: there are plenty of opportunities for improvement. For example, adding clear labels so people can better understand what they are choosing and how it fits within the Wheel of Five. Although 80% of the food offering is vegetarian, we found that people still often choose the non-vegetarian options. So we need to make vegetarian food more appealing. At the same time, the food needs to remain healthy and affordable. Those three aspects can sometimes be in tension with each other, but there are certainly ways to combine them. A fully vegetarian or vegan offering is not a realistic option; people would simply head to the shawarma shop around the corner. Instead, the focus should be on offering more vegetarian choices, with flavorful dishes and complete protein sources such as lentils and chickpeas.”
What motivates you?
“I have always been interested in the social aspect of food. How do people collectively decide what makes a good meal? Eating together and sharing the same meal brings people together. That is why it is important to make choices that everyone can support. Traditions and expectations around taste often form a barrier in the protein transition. If students discover that vegetarian meals can also be tasty and appealing, they may take those experiences home with them. In that way, new eating habits and traditions can emerge. The VU campus restaurant therefore has an important role to play as an example.
Sustainability also plays a major role. Food production has a significant impact on emissions and land use. That is why I hope to contribute to a dietary pattern that includes less meat, for example by eating meat one to three fewer days per week. That is beneficial for both our health and the environment.”
Changes related to sustainability sometimes meet resistance. How do you get people on board?
“It does not always happen automatically. Sometimes it is indeed challenging. What matters most is remaining open to one another and continuing the conversation. You really have to do it together. In practice, that means maintaining close contact, providing explanations, and actively involving people throughout the process. I have learned that it helps to share more information than you might initially think is necessary.
The Facilities Campus Organisation (FCO) and I regularly update each other. Through the student Dream Team, we also involve different stakeholders. It is so important to really get to know one another. Personal contact is essential for making an impact. Ultimately, it is all about people.”
“When I see opportunities, I cannot let them pass by, even if they do not directly fall within my formal responsibilities. Especially when it comes to health and sustainability, I always seize those opportunities.
Simply by mapping the food offering, white bread rolls have already been replaced with wholemeal ones. Change often starts small, but by working together and listening carefully to one another, we can make an enormous impact.”
VU seeks to initiate and foster societal dialogue, leads the way in research, and educates students to become global citizens who contribute to a better world through both their words and actions. Read the Strategic Plan 2026–2030 here.
The student Dream Team (VU Sustainability Office) that investigated the food offering in the VU restaurant:
- Alicia Garcia, Master’s student in Environment & Resource Management
- Poorvi Shetty, Master’s student in Computer Science (Big Data Engineering)
- Mats Rutten, Bachelor’s student in International Business Administration
- Felix Calderon Velazquez, Master’s student in Environment & Resource Management
- Anna Chen, Bachelor’s student in International Business Administration