10 tips for a more sustainable lifestyle

10 tips for a more sustainable lifestyle

10 tips for a more sustainable lifestyle

Hey! My name is Berend and i am the new sustainability blogger at Enjoy Today. I study nutrition and dietetics at the HvA and am currently busy with my internship. Through my studies i know a lot about food and the production of it. I’m going to provide you with tips/trends/whatever twice a month around the subject of food and sustainability.

Eating is fun, sociable and (hopefully) tasty, but there is one thing comes that with food production. Pollution. That is unavoidable. With everything that you eat or drink, you damage the environment in one way or another. The trick is to keep that damage to a minimum and to minimize your footprint. As a student it’s not that hard to make small changes in your daily lives and make a difference. A better world starts with yourself! Here are ten tips that i’ve introduced into my life in order to switch to a more sustainable lifestyle.

  1. Shower with dry shampoo

I can’t wake up without a shower. In the shower i obviously wash my hair with shampoo. But did you know that one bottle of shampoo contains 80% water? There are now various powder shampoo’s on the market where you need to add your own water under the shower. Often these shampoo’s are even biodegradable and therefore not damaging to the environment.

  1. Vegan breakfast

After i’ve woken up a bit in the shower it’s time for breakfast. The most important meal of the day! In the morning i can’t eat anything heavy so i have a vegan breakfast. A wholegrain sandwich with muhammara or banana pancakes with oatmeal and chia seeds for example. Good for you and good for the planet!

  1. Buy your food locally

Food doesn’t just magically come from the ground onto your plate. It needs to be transported and that causes greenhouse gas emissions. The transport of food contributes 1/10th of its emissions, that’s a small proportion but easy to remedy. I always try to buy my food and lunch locally. For example at a local caterer at WBH. The food is fresher and tastier!

  1. Eat your seasonal vegetables from the Netherlands

All the vegetables and fruit are available in our supermarkets the whole year round. Crazy, because not all vegetables grow in the Netherlands, let alone in all seasons. In order to limit the emissions of the transport of food it is therefore good to eat seasonal vegetables. That avocado needs to fly in all the way from Mexico, which has a huge impact on the environment. Seasonal fruit and vegetables from the Netherlands are fresher and tastier! You don’t know which fruit and vegetables are seasonal? Then check https://groentefruit.milieucentraal.nl/ for a handy tool.

  1. Bring your own coffee cup

Every year there are 3 billion coffee cups thrown away in the Netherlands. That’s an unbelievable amount of unnecessary waste. Plastic cups are bad for the environment, logic. But cardboard cups aren’t much better! Because of the coating on the inside, they can be difficult to recycle. So bring your own cup and save that waste. You currently get a discount on coffee at all sorts of places if you bring your own cup. For example at the Kiosk at stations.

  1. Use your own reusable water bottle.

Using a disposable bottle every time for drinking only leads to an unnecessary amount of plastic waste. Filling your disposable bottle with water is also not really that good either. Millions of bacteria can build up on the inside of the bottle. Disgusting! So bring your reusable bottle: for example a kekke Join the Pipe bottle. Additionally, the tap water in the Netherlands is often cleaner than bottled water.

  1. Take your whole with you

An apple is tasty, nutritious and healthy. It grows in the Netherlands and is therefore good for the environment. Apart from if it’s got plastic packaging in the shops. An apple already has some packaging: ‘the skin’. Unnecessarily a lot of plastic is used to package fruit to-go. For example, a fruit salad that you buy in the Kiosk is in a plastic tub, with a plastic film and a plastic fork.

  1. Scraps!

You look in the fridge and you only see old scraps. Have a look on kliekipedia.nl or https://www.lovefoodhatewaste.com/recipes to see what sorts of treats you can still make with your scraps. Throwing away is a waste!

  1. Buy budget range packs

Budget range packs relatively contain more product with less packaging material. Often as well as proportion they’re also cheaper. Ka-ching, means you don’t have to visit Ome Duo as often. You can freeze mountains of food or cook for all your house mates.

  1. Watch out with meat replacer’s and cheese.

Even though many meat replacer’s and cheese seem like a good and sustainable alternative. That’s not always the case. According to MilieuCentraal cheese is as bad for the environment as beef. If you want to eat meat replacer’s, then use burgers made from vegetables and beans/pulses. Then you’ll also get plenty of protein!

Have you also got some handy tips? Let me know in the comments!

FOOD SERVICE

COLLABORATION

New range of coffee corners UvA and HvA

New range of coffee corners UvA and HvA

New range of coffee corners UvA and HvA

Recently all coffee corners at the UvA and HvA have introduced new product ranges. Sweets, sandwiches, salads (with a vegetarian option), healthy vegetables, fruit juices and smoothies.

From now on, the baristas at all coffee corners will perk up your cup of coffee through latte art.

Food trends for millenials

Food trends for millenials

Food trends for millenials

How do food businesses look at the new consumer? This is what trend watcher Ariane van Mancius answered on the 4th October during the Food Forward event at FLOOR in the Kohnstammhuis.

 

Millenials came from near and far to debate centre FLOOR in the Kohnstammhuis to discover the newest trends and explore the most innovative food concepts. What are the trends and how do companies reach the millenial?

According to Mancius there are 6 different trends amongst millenials:

Taste

Taste is very important. In particular, the most important point here is diversity. Food needs to be inclusive and there should be a different option for everyone. Think about all the different varieties of pepernoten that you find in the shops.

Packaging

The packaging is one of the most important components of a food product. Good packaging stimulates and grabs your attention. Don’t just think of the nice label but also the shape of the packaging. For example, a stand-up pouch or existing products in convenient packaging for on the go.

Health

Healthy alternatives have already been around for a while. Vegetarian/vegan products and concepts grow like mushrooms (also vegan!) out of the ground. Think about the vegan junk food bar and even vegetarian burgers at McDonald’s!

Food concepts

Food concepts are being discovered (again). A restaurant can’t just be a restaurant anymore. Nowadays you see with concepts such as the avocado show and cookie dough bar Baker’s Dough that whole concepts surrounding one ingredient are created. Guests identify themselves with where they eat and gladly share that on social media.

Plant friendly

Think about the environment. That’s the message. Unnecessary plastic-use is removed even more. Think about disposable straws being replaced by a cardboard variant or labels lasered in the skin of vegetables and fruit instead of printed on plastic packaging.

Technology

What do we think of cultured meat from a lab or 24/7 till-less grocery shopping? In the area of technology there is still a lot to be discovered. Here lies the future and food triggers our imagination. Ethical issues lie ahead, but the future and the changes that accompany it are inevitable.

by Berend Kluijfhout photography FLOOR

Seaweed chips and vegetarian shoarma win Smaakevent 2018 and protemine-ijs wins audience prize

Seaweed chips and vegetarian shoarma win Smaakevent 2018 and protemine-ijs wins audience prize

Seaweed chips and vegetarian shoarma win Smaakevent 2018 and protemine-ijs wins audience prize

KOHNSTAMMHUIS – Seaweed chips and vegetarian shoarma win the judges prize at the Smaakevent 2018. During the event, first-year Nutrition and Dietetics students presented their new concepts to caterer Cormet and professionals from the industry.

Seaweed chips

Seaweed chips are chips with 10% kelp from the North Sea with 4 different dips, one for every season. All the ingredients come from the Dutch soil, making the product very sustainable. They’re also extremely healthy as they contain lots of vitamins and minerals. Tanisha, one of the creators, knows why the seaweed chips won: “Our product is not only sustainable, but also very tasty. Even by themselves the chips stand very strong. You can eat them perfectly well without the dips. (…) It’s vegan, so everyone can eat it. That makes our product super yummy and super healthy.” The students hope that their product will be available at multiple canteens at various campuses.

The judges chose this concept as the winner because the sustainability of the seasonal dips made a lot of sense. Kjelld van Essen, member of the judging panel and format manager at Cormet: “Conceptually speaking they’ve thought long and hard about the seasons. In this way, you give it that seasonal character again with the chips as a stable basis. (…) I can see this returning to the shelves soon.

Shoarma

The vegetarian shoarma is composed of seitan (a meat-substitute made of gluten) and chickpeas. Through using chickpeas you get a texture that’s camparable to normal shoarma. It’s seasoned with coriander, cumin and other shoarma herbs. Charlotte, one of the creators, explains what makes their product so strong: “This product is not only for vegetarians but also for people who don’t yet dare to eat less meat. At the moment we hear a lot about the environment and reducing meat consumption but people are often scared about it not tasting nice or they don’t know what they should buy. We wanted to make something that’s a really tasty meat substitute and different to your typical soya burger or falafel.” The product is protein-rich, so also suitable for athletes.

Van Essen: “The concept just works. Students choose based on taste and what they like. The concept looks attractive.” Additionally the judges also looked at the practical side and the target audience. “Shoarma works as a student meal and also after a night-out.”

Protemine ijs

Protemine ijs is protein-rich ice cream enriched with vitamin D and calcium in strawberry and dolce de leche coffee flavours. According to the creators, normal protein-rich ice cream is really not great. To win the audience prize is something the creators never expected. Laure, one of the creators: “We didn’t expect to win but everyone found it super tasty!” In the product there is ordinary whipped cream, condensed milk and sugar. “But there’s less than normal ice cream!” they assured us. The target audience is notable. Where most other concepts were meant for students, protemine-ijs is targeted at an older age group. “We’ve already heard that it could catch-on in hospitals or care homes.” Your grandma will soon be on the protemine-ijs!

by Berend Kluijfhout, image: Roeland de Knijf and own material students

Research for communication of health

Research for communication of health

Research for communication of health

Nutrition and dietetics student Berend Kluijfthout undertook some research over the last 2 months into how healthy guests find the Wibauthuis restaurant and how they go about finding healthier options within the existing product range. The research was carried out with 75 students and delivered useful insights and results for the optimization of the communication of health within catering facilities.

Results

Price and taste are the most important factors when making a choice in the canteen, as the research results showed. Healthiness was in 3rd place. If people already go for a healthy option, price still features as an important factor. Just under 1 in 5 respondents indicated that taste plays a role when making a healthy choice.

Ingredients are for guests by far the most important factor which decides whether a choice is healthy or not. Almost 3/4 of the respondents indicated this. There’s a big jump to next factor which is nutrients with 22.9% of the answers.

Fresh preparation and the use of vegetables and fruit appears to be a key indicator of health for guests. More than half of the respondents said products were seen as healthier when it’s freshly prepared and/or when vegetables and fruit are used in the product.

Healthy eating is an expensive experience. 9 out of 10 people think that healthy food is more expensive than the unhealthy variant.

Communication

The communication pathways that Cormet use to communicate dietary requirements and healthy options at the moment are not working as they hoped. More than half of the respondents indicate that they don’t recognize the current methods of communication. Room for improvement then.

Food waste on the menu

Food waste on the menu

Food waste on the menu

It’s much more than just a nice slogan on the website, it’s the heart of everything that INSTOCK does. Food waste is a reality that we cannot avoid. Food is thrown away throughout the whole food supply chain from producer to consumer on a large scale. Awareness is the first step, devising a creative solution and then executing is the second step. The later is what INSTOCK have done.

In their 3 restaurants, their creative chefs use ingredients that would otherwise be thrown away by manufacturers but are in fact still perfectly good. Think about vegetables and fruit with a flawed appearance, day-old bread or meat and fish simply wasted due to over-supply. They use this to serve up delicious dishes.

Apart from menu’s based on food waste, it seems that this is only the start of what’s possible. This is how they launched various products such as beer made from potatoes and bread rescued from the rubbish bin and granola from malt residue in the brewing process.

Having the heart to bring change in food waste appears to come from the energy that INSTOCK put into making others aware of the issue. They do this with lesson packages for primary education, giving master-classes and a cookbook with recipes and tips to reduce your own impact.

As a food and drink community we find it fascinating to see what INSTOCK does and we can be nothing but inspired to think about how we can put more attention on food waste within the HvA and UvA. Have you got any ideas where we could help you bring change? Let us know at info@enjoytoday.amsterdam.

Do you also want to get a chance to win a dinner for 2 at INSTOCK, Amsterdam, then follow us today on instagram.

Want to know more about INSTOCK, go to the website.