Putting it into practice
Sustainability is about more than ecological changes alone. It also involves social and economic changes around the world. Research among Radboud students shows that they want to engage much more with sustainability issues and other societal challenges but they don’t always know how to put this into practice.
Bob Aalbers
Bob Aalbers (staff member at Food & Beverage Support) is our second Impactmaker. He once started as a chef in the kitchens of Radboud University. Now he is responsible for a varied, sustainable food offering on campus. In this way, he also contributes to the university’s sustainability goal: “Our assortment is 80/20: 80% of the product range in the campus outlets consists of vegetarian or plant-based products.”
A plant-based or vegetarian meal sparks a lot of enthusiasm among some students and staff, but - as Bob notices - also quite a bit of resistance. “My drive lies in adapting recipes. How can you transform a meat or fish dish into a vegetarian or plant-based version without losing taste and quality? That’s how we try to get guests excited about making sustainable choices.”
Curious what Bob would like to pass on to you to help make things more sustainable? Watch the video below!