Sustainable choices made accessible

Driven by her passion for sustainable agriculture and fair food systems, Emma works on a practical transition toward healthy, local, and organic food within the HZ community.

Rather than only focusing on the problem of unhealthy and unsustainable food choices, Emma concentrates on building a working alternative. Her initiative is about connecting students, staff, and local producers so that sustainable choices are not only desirable but also accessible.

Co-creative approach

What sets A Freedom Food Project apart is its co-creative approach. Emma develops her ideas together with students, staff, farmers, and growers. This results in solutions that are not only ambitious but also practically feasible. Examples include seasonal food boxes, collaborations with regional partners such as Plantalia and Oest, and sustainable distribution methods like bicycle logistics.

A notable example of this approach was a sustainable tasting event Emma organised at Oest. During this gathering, locally and organically produced food was placed side by side with conventional supermarket products. Producers such as Plantalia, Tuinderij Hemeltjelief, and CitySeeds supplied vegetables and fruit for blind tastings and discussions on sustainable agriculture. Students explored different forms of food production and presented their findings to one another. The evening concluded with a locally prepared vegan dinner by chef Dominik Kerék, better known as Vegan Punk and also one of the nominees. The event made a strong impression and is still mentioned by students who attended.

Concrete and accessible

The strength of the initiative lies in collaboration. Students and staff gain easier access to locally produced food, while regional farmers are more directly connected to their customers. Emma actively works on farms and continues to collaborate with partners to further develop the project.

With A Freedom Food Project, Emma shows that sustainable change starts with connection. By bringing people, ideas, and local food chains together, she makes healthy and sustainable eating concrete and accessible within the community.