Making the VU canteen more sustainable: how did you go about it?
"We investigated how easy - or difficult - it is to meet the dietary guidelines set by the Netherlands Nutrition Centre with the meals served in the VU restaurant in the main building. At various times, our Dream Team of five students assessed over 20 hot meals, over 10 sandwiches and over 170 packaged products and drinks, from both the caterer Eurest and the other ‘stalls’. This gave us as complete a picture as possible of the range available during that period. By scoring the food using the Nutrition Centre’s Eetmeter (in Dutch) we assessed the food offering against their Eatwell Guide.
"One of the reasons for this VU Food Monitor was the ‘Eating Together for a Healthy Amsterdam’ covenant, which VU Amsterdam signed in 2025 alongside eleven other major Amsterdam organisations.
"A key source of inspiration was the approach taken by Amsterdam UMC. There was already a committee in place comprising motivated and committed experts, including specialists in patient nutrition, health promotion, catering and sustainable food. Their shared goal: a healthier food environment. They conducted a large-scale scan of the food environment.
"The report proved to be a catalyst for further action: the results made it very clear where improvements were needed and ensured that the issue could no longer be ignored. That gave us the idea to investigate how healthy the food offering was at VU Amsterdam as well."
How healthy is the food at the VU restaurant?
"The hot meals were already doing a lot of things right. Some dishes provide plenty of vegetables, such as the vegetarian pasta Bolognese and the hybrid meatball (40% meat, 60% pea protein). What’s more, these options are popular. So it is possible to find appealing, (partially) vegetarian food in our canteen. That gives us hope.
"At the same time, the packaged options do not always meet nutritional guidelines. There are meals containing red meat. Whilst these do fit within the Wheel of Five, you should only eat them once a week at most. So, with just one red meat meal at VU Amsterdam, you’ve already reached your weekly limit.
"Sandwiches with cheese or egg often contain more than the recommended amounts. For example, a single mature cheese sandwich contained 55 grams of cheese, whereas the Netherlands Nutrition Centre recommends 20 grams per day. This makes it difficult to stay within the guidelines for the rest of the day.
"I’m looking at it positively: there are great opportunities for improvement. Adding clear labels, for example, so that you can see more clearly what you’re choosing and how it fits within the Wheel of Five. We’ve noticed that although 80% of the food on offer is vegetarian, people often still buy the non-vegetarian options. So we need to make vegetarian food more appealing. In addition, the range must also remain healthy and affordable. These three aspects are sometimes at odds with one another, but there are certainly ways to combine them. Going fully vegetarian or vegan isn’t a realistic option: people would be more likely to head to the kebab shop on the corner. No, the focus should be on offering more vegetarian choices, with tasty dishes and good sources of protein, such as lentils and chickpeas."
What motivates you?
"I’ve always been interested in the social aspect of food. How do people decide together what constitutes a good meal? Eating together and sharing the same meal brings people closer. That’s why it’s important to make choices that everyone can agree on. It is precisely traditions and expectations surrounding taste that often act as a barrier to the protein transition. If students discover that vegetarian meals can also be tasty and appealing, they might take those experiences home with them. This can lead to the emergence of new eating habits and traditions. The restaurant on the VU campus therefore plays a significant role as a role model.
"Sustainability also plays an important role. Food production has a major impact on emissions and land use. That is why I hope to contribute to a diet with less meat, for example, one to three days a week less. That is good for our health and the environment.’
Change around sustainability sometimes meets with resistance. How do you get people on board?
"It doesn’t always happen automatically. Sometimes it is indeed difficult. What’s important is to remain open to one another. To keep talking to each other. You really have to do it together. In practice, that means maintaining frequent contact, providing explanations and actively involving people in the process. I’ve learnt that it helps to share more information than you might think beforehand.
The Campus Facilities Organisation (FCO) and I keep each other regularly updated. We also involve various parties through the student Dream Team. It’s so important to get to know each other well. That personal contact is essential to making an impact. Ultimately, it’s all down to people.’
What makes you a free thinker?
"When I see opportunities, I can’t let them pass me by. Even if they aren’t directly part of my formal duties. Especially when it comes to health and sustainability, I always seize those opportunities.
"Simply by mapping out the food options, white bread rolls have been replaced by wholemeal ones. Change often starts small, but by working together and listening carefully to one another, we can make a huge impact."
VU Amsterdam seeks and nurtures societal dialogue, is a leader in research, and educates global citizens who contribute to a better world in both word and deed. This is our vision for 2035. Have a look at the strategic plan 2026–2030 here.
