DESIGNING SUSTAINABLE FOOD SYSTEMS
4.09 HOPKWEKERIJ IN DE LOKALE JUNGLE CHALLENGE
My goal is to grow vegetables and hop as sustainable as possible. That means organic farming, using natural enemies and using pesticides only when there is no other option. SOLUTION
Hopkwekerij Tekelenburg wants to grow the best hop for special flavours in beer. The hop is mechanically harvested and grown professionally. The hop will be sold directly to the breweries in the Netherlands. It is possible to see the hop during the season. The first hop is available in September 2021. Between the hop is space for other crops and with a few trees is it a Lokale Jungle. Name Sebastiaan Tekelenburg
Study programme Horticulture & Arable Farming
4.10 CANNED BY-CATCH CHALLENGE
Fish by-catch is often exported to southern-european countries or processed into fishoil or fish flour because it is not loved for consumption in the Netherlands. I wanted to change the export or waste of fish by-catch by making a concept, so that fish by-catch can be offered in the Dutch hotel and catering industry. SOLUTION
I came up with the solution: canned by-catch. This is a small can which can be added at a snackplateau in the Dutch hotel and catering industry. The can contains fish by-catch in combination with a flavour like tomato and pepper or olive oil and capers. The fish can be added on bread or pure. Name Frans van Dorst
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Study programme Food Innovation