Course: Transform Food

31 October, 7 & 21 November 2025, 6 February 2026
De Veranderschool
De Groen Afslag, Bussum

A four-day course developed in collaboration with Foodvalley

Transform Food / ‘Eten en drinken anders doen’

A four-day programme on food transition

In Dutch

Discover your role in the transition towards a different food system

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.

Together with De Veranderschool, Foodvalley has designed a unique 4-day learning journey to help you discover and activate your role in the food system transition. This programme features inspiring guest lectures from leading Foodvalley experts:

Marjolein Brasz, CEO of Foodvalley
Jeroen Willemsen, Lead Protein Transition, Foodvalley
Karin Slobbe, Portfolio Lead for the Regenerative Innovation Portfolio, Foodvalley

Who is it for?

This course is for everyone in the food sector working toward a more sustainable food system. From startups wanting to see the bigger picture, to farmers navigating change, corporate professionals exploring transition dynamics, and policymakers seeking practical ways to accelerate impact. If you’re open-minded, eager to contribute, and ready to explore together, this is the place for you.

Starting on 31 October 2025, you’ll embark on an inspiring journey through real-world cases, interactive sessions and reflection. Along the way, you will:

Explore the many roles in transition work, from futurist to connector to innovator

See the current state of our planet through breathtaking visuals from space

Dive into the protein transition and regenerative agriculture and imagine what the future of food could look like

Shape your personal action plan to drive change within your own context

What will you gain?

After completing this programme, you will have:

Developed an understanding of systemic change, the key themes, and how you can make an impact in your daily work from your own role.
Developed an understanding of systemic change, the key themes, and how you can make an impact in your daily work from your own role.
Gained insight into new routines and principles that you can apply in order to lead by example.
Found a group of like-minded peers to continue exchanging ideas with after the training.
Created and discussed an action plan with other changemakers to bring about transformation within your own work environment.
Tasted, smelled and experienced how delicious a more sustainable kitchen can be, and gained a deeper understanding of the challenges people face when moving towards more sustainable ways of eating, from farm to fork.

Programme overview

Day 1 (31 Oct): Introduction: Doing food and drink differently: Economic Barriers and Opportunities
- Discover the different roles in transition work; from futurist to connector to innovator – Wouter Bakker
- See the current state of our planet through breathtaking visuals from space – Egbert Mulder
- Explore how transition dynamics play out in food systems – Marjolein Brasz
Day 2 (7 Nov): Major Challenges: Proteins and the Silos
- Dive into the protein transition and Foodvalley’s practical approach to driving change – Jeroen Willemsen & Marjolein Brasz
- Learn how to build networks that accelerate transitions – Marjolein Brasz
Day 3 (21 Nov): Major Challenges: Regenerative and Positive!
- Explore regenerative agriculture and what the future of farming could look like – Karin Slobbe-Visser
- Develop your personal transition plan; define your role, what you need to activate it, and which companies should you engage with?
- Field trip/excursion: a tangible vision of the kitchen of the future
Day 4 (6 Feb): Into practice: Time to harvest
- Celebrate your learning journey with a professional chef enjoying a meal made from ingredients you’ve gathered during your visits – Femke van den Heuvel and Sheila Struyck