Transform Food
11 June 2025
De veranderschool
De Groen Afslag, Laren
A four-day course developed in collaboration with Foodvalley
Transform Food
A four-day programme on food transition
In Dutch
Rethinking food with your head, heart, and hands
Our current food system is unsustainable: 60% of supermarket food is unhealthy, 30% is wasted, and we consume more than the planet can sustain. How do we change this? By making conscious choices, three times a day. This programme challenges you to see food as a force for change – in your work, your community, and your daily life. Together, we will shake things up, explore new perspectives, and foster collaborations.
Developed in collaboration with Foodvalley, this programme features inspiring guest lectures from leading experts:
- Marjolein Brasz, CEO of Foodvalley
- Jeroen Willemsen, Lead Protein Transition, Foodvalley
- Karin Slobbe, Portfolio Lead for the Regenerative Innovation Portfolio, Foodvalley
Four days of discovery, design, application, and reflection
This four-day journey engages your mind, heart, and hands – from agriculture to the kitchen of the future. You will learn how food can restore life on Earth and discover your role in the transition. The structure is flexible and tailored to participants. Each day offers fresh insights, meaningful connections, and hands-on experiences.
Programme overview
- 11 June: Introduction to Transform*Food – Economic Barriers and Opportunities
- From economy to broader prosperity – Shinta Oosterwaal
- The Earth from space – Egbert Mulder
- Perspectives on Transform*Food – Marjolein Brasz
- 18 June: Major Challenges – Proteins and Breaking Silos
- The protein transition – Jeroen Willemsen
- Stepping out of silos – collaborating across boundaries
- 25 June: Major Challenges – Regenerative and Positive!
- Regenerative food systems – Karin Slobbe
- Personal impact and future vision
- September: Kitchen Manifestation
- Harvesting insights and actions – Sheila Struyk
- Creating a future-focused dish
Who is it for?
For professionals with a passion for sustainability and food: sustainability managers, entrepreneurs, HR directors, canteen managers, and others eager to make an impact. Whether you work in business, an NGO, or the public sector – if you want to be a food changemaker, this programme is for you!
What will you gain?
- Understand systemic change and how to drive impact.
- Have practical tools to integrate sustainable choices.
- Connect with like-minded professionals to drive food transformation.
- Develop a concrete action plan for your organisation.
- Experience how delicious sustainable food can be – and take recipes home.
- Receive a syllabus with theory, recipes, and notes.
Foodvalley Partners receive a 20% discount on the course fee!
Sign up quickly; there is space for a maximum of 20 participants.