Skip to main content

Our Team

Developing and strengthening an international ecosystem of organizations that work
together to realise the transition to a sustainable global food system. Only together, we can shape the future of food. That is Foodvalley NL’s mission.

“Foodvalley is working with national and international partners on a global ambition: by 2050 there must be tasty, healthy, affordable and sustainable food for ten billion people. To get there, we have to work together. The Foodvalley NL team is growing fast. Curious about who our experts are? Let me present our experts.”

Marjolein Brasz, CEO Foodvalley NL

Innovation Field: Protein transtition

Protein transition involves shifting towards more sustainable and alternative sources of protein. This is important for building a more sustainable and ethical food system that supports the health and wellbeing of people, animals, and planet. As populations continue to grow, protein transition can help to ensure that food systems are capable of meeting the nutritional needs of people in a way that is environmentally and socially sustainable.

Jeroen Willemsen

Innovation Lead Protein Shift

Leo Koning

Community Manager Protein Community

Minke Burgers

Project Manager Protein Transition

Sylvia Raijmakers

Project Coordinator Protein Transition

Innovation Field: Food & Health

Traditional industrial food production systems often prioritise quantity over quality, which can lead to nutrient-poor foods that are high in sugar, salt, and unhealthy fats, contributing to non-communicable diseases such as obesity, diabetes, and heart disease. By promoting healthier and more sustainable diets, food transition can improve public health outcomes.

Judith van der Horst – Graat

Innovation Lead Food and Health

Vera Hoynck van Papendrecht

Programme Manager Food and Health

Elise de Jong

Programme Manager Food and Health

Anouk van den Boomen

Project Coordinator Food and Health

Innovation Field: Circular Agrifood

Circular Agrifood is a process of producing food, where there is a closed-loop system that optimises the use of resources and reduces waste. It involves the idea of reducing waste and reusing or upcycling materials throughout the food production cycle. The approach focuses on sustainable agriculture, waste reduction, and circular economy principles in the production and consumption of food.

Jolijn Zwart-van Kessel

Innovation Lead Circular Agrifood

Caroline Duivenvoorden

Programme Manager Circular Agrifood

Sjoerd van Kempen

Project Manager Circular Agrifood a.i.

Ecosystem Development

Ecosystem development refers to creating and nurturing an ecosystem of programmes, organisations, and resources that support the growth of the food industry. This can involve bringing together entrepreneurs, investors and facilities build an environment that facilitates collaboration, innovation, and growth both local and global.

Paola Giavedoni

Lead Global Connections and Lead PMO

Corinne Abbas

Project lead Food Innovation Hub Europe

Anieke Wieringa


Emmanuel Anom

Sr. Project Manager – Shared Facilities

Monique Bremer

Shared Facilities

Danielle Stijnen

Shared Facilities

Oscar de Vos

Shared Facilities


Project Management

Thomas van der Lee

Project Manager

Tjerna Ellenbroek

Project Manager

Eva Berends

Project Coordinator


Sylvia de Man

Manager Team & Organisation

Poulien van Marle

Financial & Administrative Support

Petra de Ruiter

Operational Support

Lianne Kusters

Ad Interim Operational Support


Karolien Niederer

Team Lead Communication

Corinne van Barneveld

Senior Consultant Online Communication

Lucy Gunn

Senior Consultant Communication

Elvira Hughan

Communication Advisor