Students from the Young Future Food Movement take the initiative
A community kitchen would offer healthier, cheaper and more sustainable food at UU
YFFM held a leftover cooking workshop on February 18 to exchange ideas about the community kitchen. Photo: courtesy of YFFM
"We want to improve the food system and the university's welfare on campus," explains Lena Radt (20), who studies Global Sustainability Science. She is the chair of the Young Future Food Movement (YFFM), a volunteer project founded in May 2024 as a means to increase the participation and action of young people in the research group Future Food Utrecht. "Thanks to fresh ideas and a passion for change, we are committed to a fairer, local and regenerative food system. The university canteens leave a lot to be desired, so it's time for students to take matters into their own hands to ensure we get better food and a better future."
Interactive workshop at the YFFM Food Democracy Conference, held in December. From left to right: Lena Radt (chair), Josh Jacobs (vice-chair), Christina van Beek and Nathaniel Oenardi.
UU currently has a contract with caterer Eurest, a company which, according to YFFM, sources many ingredients from far away. That is not sustainable because the transportation of these ingredients emits a lot of greenhouse gases. In addition, the range of products on offer is not suitable for everyone. In Lena's words: "There are hardly any vegan or gluten-free options, let alone options that are both vegan and gluten-free. The products are also far too expensive, especially for students who can't have a side job."
YFFM wants to improve the situation by establishing a circular, local, accessible and ecologically responsible food system on campus. This would be achieved through a community kitchen.
Young Future Food Movement. Photo: courtesy of YFFM
Affordable vegan meals
YFFM plans to offer meals at a low price in one of the university buildings, between 10:00 am and 4:00 pm. "The kitchen would be run by students who would volunteer to cook for guests under the guidance of a paid chef," Lena explains. "This paid employee would bring stability to the kitchen and create a suitable menu for each season."
In addition to the volunteer cooks, other students would be encouraged to hold events in this space. "If anyone or any group would like to organise an event for which they need a kitchen, they would be more than welcome in our community kitchen! As long as the event or project fits the YFFM vision: local, regenerative, healthy and cheap."
The community kitchen would only serve vegan food as "it is the most sustainable and also the most inclusive. People who eat animal products can also eat vegan, but not vice versa," says Lena. They would keep prices low by buying products directly from local farmers. Sourcing products locally is also better for the environment. Lena says that the organisation is not focused on making a profit, so all income would distributed within the local food network. "We could offer financial support to farmers we work with if they want to start farming more sustainably."
Interactive workshop at the YFFM Food Democracy Conference, held last December. Photo: courtesy of YFFM
From soil organisms to consumers
YFFM believes that the community kitchen should become more than a canteen. It should also be a living lab in collaboration with the collective Fort Grounded, the business innovation company Amped, the service Groentetas and Utrecht University, among other parties. Students, farmers and ecosystems would come together in this living lab. "We want to ensure a direct exchange of food and knowledge between students, farmers and ecosystems," says Lena. "This way, we can minimise waste and make cheap, tasty, healthy, fresh, plant-based, food the new normal. We would also restore soil health and biodiversity, so all parties, from soil organisms to consumers, would benefit from this system."
Lena continues: "The idea is that this place would become a fertile ground where students would meet and inspire each other, where ideas would be born and students would join forces to set up new initiatives and events. We could have a communal fridge for leftovers, a music and food night with HKU, or a food truck run by students."
Support and subsidies
YFFM is still looking for subsidies and is applying to several funds. They have received an annual budget from FFU to spend on projects and events. The kitchen or kitchens used for this project will belong to the university. The opening date depends on when they will find a suitable spot, but they hope to open in October. In addition, YFFM is working on a living lab in collaboration with the Green Office.