Sustainable Tuesday

Our Sustainable Food

On Tuesday 8 October, the Green Office and The Lighthouse are organising the Sustainable Tuesday at the main location of The Hague University of Applied Sciences. This year, the theme of this day is  Our Sustainable Food, and we cordially invite everyone to join us! The aim of this day is to make students and staff aware of the impact of our current food chain and the solutions that are available to make it more sustainable. Of course with accompanying snacks. 

Free entry for students and staff, as always! No registration needed.

Programme Lectures and Workshops

Activities on the Atrium: "Harvest Hustle"

At the market on the Atrium, you'll find inspiring local food initiatives that show how the food industry can be reimagined.

Rechtstreex offers local, fresh, and sustainable food straight from regional farmers, cutting out unnecessary middlemen. Tuinderij Wijdehorst, an organic farm in Wassenaar, provides chemical-free produce to the local community and creates space for recreation and education on sustainable living. Ons Eten is committed to a healthy and fair food chain, supporting initiatives through the Hague Food Council. The video project Wormonomics by artist Charlotte van Winden in the greenhouse humorously highlights the economic lessons we can learn from earthworms.

The university’s Green Office gives students the chance to develop their sustainability projects and encourages colleagues to spotlight their own initiatives through the "Sustainable Ambassadors Initiative."

Zero Waste Warriors will test your waste sorting skills and offer certificates, while caterer Eurest lets you sample new sustainable dishes.

KlimaatGesprekken provides coaches to chat with you about making sustainable lifestyle choices, based on the idea that "setting a good example inspires others."

With the interactive game “Op ’t matje”, Wellbees draws attention to student well-being, which is also partly connected to food.

The Circular Business Research Group (Mission Zero) will offer color advice to help you make smarter clothing choices. Wearing your clothes longer reduces your ecological footprint, which is good for the planet—and for our food systems.

First-year Spatial Development students will present their creative sustainable campus designs, and Nutrition & Dietetics students will offer samples of their homemade sustainable snacks. It’s a day full of inspiration and sustainable choices for everyone!

Programme op het plein 11.00 - 15.00 uur

Live cooking demo by chef Pierre Wind

12:00 - 13:00 Atrium

Pierre Wind is a Dutch chef who became famous through his cooking shows on television. He has worked in Michelin-starred restaurants like Seinpost, Saur, and Prinses Juliana in Valkenburg. Later, he became the face of innovative cuisine at restaurant De Nas for many years, and then spent several years as head chef at restaurant September in The Hague. Currently, Pierre is a "practor" at the International Hotel & Management School ROC Mondriaan in The Hague and serves as the executive chef of the first tram restaurant in the Netherlands called the Hoftrammm. He’s also a regular guest chef on the TV show ZappLive, where he prepares delicious dishes live in the studio—ranging from quirky and creative recipes to super tasty and simple ones!

More to Sustainability Pub Quiz

13:00 - 13:45 Café West 75

Do you sometimes feel like sustainability challenges are too big to tackle on your own? Wondering how each of us can make meaningful, manageable contributions? Join our More to Sustainability Pub Quiz to discover new (and different) ways to take better care of ourselves, each other, and the environment. Learn fun facts about improving food practices (and other sustainability tips) and win great prizes.

Lecture "Netherlands Vegan Land?"

Joran Lammers, PhD candidate/junior lecturer Universiteit Leiden 

13:00 - 13:45 Speakers' Corner

Research by design shows: less meat and dairy means more space for nature, relaxation, climate, biodiversity, more climate justice and is good news for the economy!

Suppose everyone eats plant-based food and the import of animal feed comes to a standstill, what would that mean for our country? Strootman Landscape Architects investigated this together with Leiden University. The Van Eesteren-Fluck and Van Lohuizen Foundation selected the research proposal from a large number of submissions and funded it. Central themes in the design research are climate justice and the use of space. It's a thought exercise – not a plan. The research shows that less meat and dairy is very beneficial. Namely, more space for nature, relaxation, climate, biodiversity, and more justice. The space issue, so prevalent in the Netherlands, appears to be linked to our choices for diet and production methods. 

Website: www.nederlandveganland.nl / Joran Lammers - Leiden University (universiteitleiden.nl) 

Workshop "What is sustainable and healthy food?"

Annelies Rotteveel, lecturer and researcher Nutrition & Dietetics

13:00 - 13:45 Innovation Playground

This presentation is in Dutch

Everything we eat and drink has an impact on the environment. For example, making food causes greenhouse gas emissions and requires a lot of water and land. In addition, food must be packaged, refrigerated and transported. In total, about a third (20-35%) of all climate impact comes from producing and consuming food.  

So for the environment, it makes a lot of difference what's on your plate. The impact on climate change differs per product. By making different choices and eating differently, you can directly contribute to a better world. In this session, we will explain exactly what sustainable food is and what you can pay attention to in your own diet, so that it is also healthy and nutritionally complete.  

Lecture "Why psychology is important to make sustainable food choices more often"

Patricia Bulsing, lecturer Nutrition & Dietetics 

14:00 - 14:45 Innovation Playground

Increasing people's understanding of which choices are better for health and sustainability is of great importance within the major food transition we are currently going through (from a diet high in animal protein to diets with more vegetable protein). However, despite the increasing knowledge about the health and sustainability of food, we see that most people continue to eat as they always have. Why is that the case? What psychological challenges do people face? Do they experience resistance to change? And is there still hope? In this session, you will be taken through various psychological factors surrounding sustainable food choices. 

Excursion Stadsoase Spinozahof

Stadsoase Den Haag / Stichting Stadsoase Spinozahof 

Group 1 departure 11:45, return 13:15
Group 2 departure 13:15, return 14:45 

The Stadsoase is a green, relaxing place in the middle of petrified parts of the city where people recharge their batteries both physically and mentally. It offers a natural environment where local residents can relax, enjoy nature, and connect with neighbors. These places promote social participation by activating residents to work together on projects that contribute to the quality of life in the neighbourhood. The Stadsoase therefore play an important role in reducing heat stress and improving the well-being of residents. It's more than just a place to unwind; A dynamic exchange of energy is created, as individuals actively participate in the community and thus strengthen not only themselves, but also the neighborhood.

Please allow about an hour and a half (including walking to and from the location). Check in at the Green Office booth at your scheduled time.

More Information

For more details, check out the program or email [email protected]. You can register for lectures here.

See you on Tuesday, October 8! 🌱