Sustainable consuming: it can be learned

Sustainable consuming does not seem to be a real issue among young people between the age of 15 and 25 years. A study of the Wageningen University ‘How young people think about food’, shows that they sometimes even consider biological food to be ‘vile’ or ‘not cool’.

They often do not make the connection between the food they eat here and social and ecological developments elsewhere in the world. The project ‘Sustainable consuming: that too can be learned’ was launched to change this attitude. On the 9th of February the kick-off takes place at Felix Meritis Amsterdam.

Blind spot

The project which is directed at students aims at removing the ‘blind spot’ of young people regarding food. They are made aware of their role as consumers and the consequences of the choices they make.

Working classes

250 participating students are offered a series of working classes at polytechnics and universities. The classes are set up around three product groups: spices & herbs, cocoa and fruits. These products are generally produced in developing countries. The project is a cooperation between the organizations Felix Meritis and Hivos, companies Tony’s Chocolonely, Verstegen Spices & Sauces, Kruidenier Foodservices, Diversion, CREM and educational institutions.

• Contact: Giulietta Cohen >>

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