Sustainable behavior and short food chains
Jasper Voorma, chef and owner of Horeca Idee, and Ronny Ellen, senior teacher on the Hospitality Vocational Training team at Deltion College, explained how Deltion works on sustainable behavior and how short food chains are used. Chef Jasper – developer of the ‘Lekker in je vel’ concept – then continued with a cooking lesson in which participants made sustainable kimchi from Chinese cabbage from the vegetable garden. During the cooking lesson, Jasper demonstrated the connection between nutrition and mental health. With this concept, he encourages young people to listen to their bodies in order to make healthy choices, focusing more on ‘nourishing’ than ‘filling’ themselves.
Lysbeth De Vries of ROC Twente, author of ‘Doeboek Positieve gezondheid’, offered a broader perspective on health. How do you deal independently with the various challenges in life? Willem Uitentuis, owner of NOZEBRA, explained how MBO students can be involved, for example, in developing food gardens (on land and in water). This approach is based on FoodLab Limburg and creates opportunities for new students to join. Finally, Sietske Room, teacher of Nutrition and Lifestyle Advisor at Deltion College, shared her experiences with involving students in the Foodchallenge at secondary schools or Smaaklessen at primary schools. These activities are organized as part of the School & Omgeving and Rijke schooldag incentive programs.