Food Impactmakers: students explore the food system

With Food Impactmakers, vocational students embark on a content-driven and hands-on programme that allows them to explore the food system up close. The programme was developed by Food Pioneers in close collaboration with SOL (Stichting Ontwikkelingsfonds Levensmiddelenindustrie) and connects education with the professional field.

Why Food Impactmakers?

Our food chain is changing rapidly. To help students respond thoughtfully and proactively, they follow an interdisciplinary programme: they meet actors from across the chain, learn to ask critical questions, give and receive feedback, and work towards their own Food Challenge in which they can directly apply the knowledge and experience they have gained.

A key pillar of the programme is the idea that you create more impact together and from multiple perspectives. That is why students from different programmes are brought together. In this edition, the group consists of students from Applied Biology at Aeres MBO Almere and Biodynamic Agriculture at Warmonderhof (Aeres MBO Dronten).

Theory directly linked to practice

• Visits to businesses and locations in and around Flevoland and Amsterdam

• Skills training: asking better questions, giving/receiving feedback, collaborating for the future

• Closing event with pitches and creative work

  
  

Collaboration with SOL

Together with SOL, we offer a programme that connects to current real-world questions in the food sector. Students experience how collaboration in the chain works and which roles (production, logistics, retail, marketing, entrepreneurship) reinforce each other.

Within this programme, SOL provides training in soft skills such as presenting, asking the right questions and giving feedback. These are skills they can immediately apply in their studies and first jobs.

Programme at a glance

Day 1 - The world of agriculture

Introduction to different forms of cultivation (conventional, organic, biodynamic), tasting and comparing different farming approaches and using playful methods to get to know the food system. Training in Asking better questions and a company visit to a mixed arable and poultry farm with a focus on soil health and circularity.

Day 2 - The consumer: what do I really know?

Supermarket safari with lunch assignments (for example plant based, unprocessed, origin focused or budget based). Conversations with experts on health and the food environment. Training in Giving and receiving feedback and an exploration of the (un)healthy food environment in Almere.

Day 3 - The entrepreneur: another way is possible

Excursions in Amsterdam to entrepreneurs who are developing alternative supply chains and products. Conversations with experts on social and sustainable entrepreneurship. Lunch at a special location, and training in Future-proof collaboration.

Day 4 - Food Challenge and certificate

In teams, students work on their challenge and present it through a pitch and a creative final product (for example a TikTok video, recipe or artwork). Showtime in front of an audience and a certificate to mark their completion of the programme. The programme ends on a festive note.

Who is this for?

Education – Vocational (MBO) and higher education (HBO) programmes in:

• agri and food

• hospitality

• logistics

• retail

• marketing and communication

Partners – Businesses, supply chain partners and organisations that want to involve students in current challenges and learn and act together.

Join or collaborate

Interested in a similar programme or collaboration? Get in touch with Guusje via guusje@foodpioneers.nl or the contact form.