FOOD TO BE EXPO Brochure by Food Cabinet

THE STEC

PLATFORM FOR NEWEST TECHNOLOGY

FOOD TO BE EXPO FOOD OF THE FUTURE, THE FUTURE OF FOOD

MONDAY 30 MAY â&#x20AC;&#x201D; SUNDAY 5 JUNE 2016

KLOKGEBOUW, EINDHOVEN FOODTOBE.NL

FOOD TO BE

CONTENTS Food to Be

FOOD TO BE Food of the Future, the Future of Food

What’s for dinner ‘tomorrow’? Martijn van Dam Minister of Agriculture 4 Welcome to Eindhoven Rob van Gijzel, Mayor of Eindhoven 5 FOOD TO BE CONNECTED

FOOD TO BE HEALTHY 12 FOOD TO BE CONTINUED

FOOD TO BE SMART 28 FOOD TO BE ENOUGH 34 Programme Initiating Partners Partners Programme Partners Map Colophon

42 44 45 46 47 48

FOOD TO BE Food of the Future, the Future of Food Welcome to Eindhoven. Welcome to Food to be. A unique expo about the future of our food. Food is a basic need for every human being on earth. The way we produce and consume our food in the future is going to impact us, our environment and our societies. At this expo the most innovative entrepreneurs, scientists, designers and technical experts set out their vision for the future of our food system. The exhibitors have accepted the challenge of making the way we manage food smarter, more sustainable, more efficient, healthier and more connected. Can robots help to improve the lives of animals? How can food help us recuperate faster from illness? Why don’t we use rivers and seas as agricultural land? And what exactly does a 21st century Dutch meal look like? Food to be shows how technology and design can be deployed to find answers to these questions. The Netherlands is one of the world’s biggest agricultural exporters and is world-renowned for its technological know-how and design talent. That’s why the Netherlands, together with its partners in the European Union, has an important part to play in facing the challenges of the future. Prominent Dutch designers examine what our future food system will look like, using five distinct themes: Food to be… Healthy, Smart, Connected, Enough and Continued. Together with visitors at the expo, we consider the relationship between humanity and its food but also our relationships with each other. Food is inextricably linked to all aspects of our lives – it literally gives us life. That’s why it’s important for our food system to be healthy and sustainable. The future of our food is our future.

‘Food to be’ is an initiative of the Ministry of Economic Affairs and the Eindhoven Municipality and is being organized as part of the Dutch presidency of the European Council and the European Agriculture Council. The concept ‘Food to be’ constitutes the first edition of The STEC, a national platform for cutting-edge technology, and is supported by multiple programme partners. ¤ www.foodtobe.nl

FOOD TO BE

FOOD OF THE FUTURE, THE FUTURE OF FOOD

Welcome to Eindhoven

What’s for dinner ‘tomorrow’?

Welcome to Eindhoven, the city of technology, design and science. Eindhoven was built on innovation. Generations of highly intelligent people developed technology here that had - and still has - a tremendous impact on the lives of billions of people. Eindhoven is the heart of one of the smartest regions in the world. Innovation and technology is embedded into our DNA. There is no better place than Eindhoven to show the entire world the impact that the latest technology has on our lives - now and in the future. This is why we aim to develop a special platform for state-of-the-art technology in Eindhoven. We call this platform The STEC: Staging Technologies. Food to Be is the first exhibition organised by The STEC and will focus on the greatest challenges facing us today with regard to food. The next few editions of The STEC will be exploring technology in relation to other topical issues such as mobility, health, energy and smart living. At the Food to Be exhibition we will examine the influence of technology on the production and consumption of our food, now and in the future. You will, for example, be able to experience the impact that technology applied to food will have on your life in the future. Technology, however, is never an end in itself. What is more important is its application; how technology is used by people. Now, this is where design comes in. Designers, aided by technology, shape our future. Designers think in solutions. It is not without reason that Eindhoven is also known as the capital of Dutch Design. Designers transform technology into everyday life. But, above all, their futurist designs extend our vision beyond the horizon. A future that, aside from threats, also offers tremendous opportunities: in Eindhoven we are working towards a better world, an endeavour that we are seeking to achieve together with our partners from all across the European continent.

What’s for dinner today? As a child, I could look forward to the answer to this question tremendously. However, I could be filled with trepidation at the thought of vegetables and potatoes. These days, a new dimension has been added to this question in many households. We focus more strongly than ever on a varied and healthy diet, and we want to know where our food has come from and how it has been prepared. Sharing a meal with others has become one of our most important, enjoyable and convivial social activities. After all, it is at dinner that we discuss our day, our life and our future. But what’s for dinner ‘tomorrow’? What will our children’s food be like in around twenty years’ time? In short: what can we do today to make sure that there is enough food to feed a rapidly growing world population tomorrow, without this being at the expense of our climate, our soil, and nature? This is the central theme of Food to Be. The Netherlands is one of the most important countries in the world when it comes to food. It is also one of the most productive agricultural countries, and a hub for many international food flows, such as the Port of Rotterdam. So, if there is anywhere in the world where we can find the answer to the origin of the food of the future - the food our children will be eating - it’s here. This can clearly be seen at Food to Be. The exhibition will be featuring all the latest technology and social innovations. Take a journey along the food and preparation methods of the future. We hope you enjoy it! Martijn van Dam Minister of Agriculture

Rob van Gijzel, Mayor of Eindhoven

FOOD TO BE

FOOD OF THE FUTURE, THE FUTURE OF FOOD

FOOD TO BE CONNECTED Eating together is sharing. For thousands of years preparing and eating food together has been the activity that most connects us. We know we are now producing, transporting and consuming food in increasingly novel ways. In the future, our food may look completely different to what we put in our mouths today. But if our food changes, will we change too? In 2016, who knows exactly who produced the milk they’re drinking? Increasingly, people want to know where their food comes from. The more we know, the more we can steer the food system in a direction that is good for the planet, for animals and for us. In the future new technologies will make it easier and easier for us to connect with each other, to purchase collectively and to expand our knowledge. It’s clear that we want more and more connection with – and influence over – our food. Technological innovations are giving us the tools with which to accomplish this collectively. Food will connect us in new ways. Pull up a chair and discover the innovations that are going to reconnect us with our food.

Design Ambassador Marije Vogelzang Eating designer and Head of Food non Food Department, Design Academy of Eindhoven

Marije Vogelzang: ‘Eating is always about connecting. By eating, you are automatically part of the chain from farm to plate that starts with the farmer and ends with your meal via all the people who participated in this process. You are connected to the landscape and biodiversity through the type of food you choose to eat. Aside from that, food also has a ritual function. Even at micro level, drinking a cup of coffee can create a connection between people. Food is the bedrock of our society, and major social issues such as integration and acceptance can be simplified just by sharing food. Food culture is alive and belongs to everyone.’ ¤ www.marijevogelzang.nl

FOOD TO BE

FOOD OF THE FUTURE, THE FUTURE OF FOOD

AGRI MEETS DESIGN

CROWD BUTCHING

The Netherlands is bursting with talented designers. When we hear the word ‘design’, the first thing to pop into our minds is generally a beautifully designed chair. However, the processes that come into being through ‘Design Thinking’ also serve as the foundation for numerous other products and services that are currently being developed. This applies equally to the food industry.

The butchers behind koopeenkoe.nl are aware of the enormous ecological foodprint caused by producing and consuming meat. That’s why these butchers say: eat less but better meat. And above all: eat the entire animal. This way, we can continue eating meat into the future.

This prompted farmers and designers to join forces in an exciting new partnership, Agri meets Design, with a view to addressing a diversity of social issues that ask you to think out of the box. How can we market products such as goat meat? How can we use technology to combat food waste? How can we design landscape-friendly livestock farming in Brabant? This partnership between farmers and designers has unleashed an enormous dose of creativity. This is very hopeful, because we can only tackle the challenges of tomorrow if we put all our heads together today.

Their approach is simple but has only become feasible now due to recent technological developments. You can buy (parts of) a cow on the koopeenkoe.nl website. The website allows you to see the cow and its farm in real time. The cow is only slaughtered once it has been completely ‘sold’. This way, none of the animal goes to waste and the community is engaged in an effort to make our meat eating sustainable. The objective of this group of butchers is to create the kind of transparent bridge between consumers and farmers as used to exist in days gone by. You know exactly what’s on your plate. And the meat tastes like it used to.

Exhibitor: Agri meets Design Agri meets Design is an initiative of the Dutch Ministry of Economic Affairs, the Province of North Brabant and the Zuidelijke Land- en Tuinbouworganisatie. ¤ www.agrimeetsdesign.com

Exhibitor: koopeenkoe.nl ¤ www.koopeenkoe.nl

FOOD TO BE

VIRTUAL GROCERIES

The densely populated urban centres in the Netherlands are increasingly being choked by large food freight trucks with resulting particle pollution. In addition, far too much food is discarded because supply and demand are not properly aligned. Just imagine never again having to carry shopping. But also never again being able to carry shopping, because there are no more supermarkets at which to shop. Instead, a fleet of electric cars delivers the products you order, free of charge and for the lowest price. That is the vision presented by Picnic, the first online supermarket in the Netherlands without physical high street supermarkets. Picnic can prevent food wastage because suppliers only receive orders after a customer has ordered and paid through their app. That way, Picnic never has to throw anything away and helps to prevent food waste. Exhibitor: Picnic ¤ www.picnic.nl

THE WORLD BEHIND THE BARCODE

Imagine you could instantly see where any supermarket product comes from, what the producer’s labour conditions are like, how environmentally friendly the product is and what its effect on your health is. Would you make different choices and be more aware of what you eat? With this ambitious vision in mind, Questionmark launched the Questionmark app, with which you - the consumer - have access to all this information through your smartphone and the barcode. The database already contains 100,000 supermarket products and the number of unique visitors is approaching half a million this year. This success rate isn’t surprising as society is constantly calling for more transparency. People want to know what they’re eating. And there are other advantages too. For instance: a ranking based on animal welfare can encourage companies to be more transparent about the origin of meat in the supermarket. This enables consumers to take even more control of the food system of the future. Exhibitor: Questionmark / QM Intelligence ¤ www.thequestionmark.org

FOOD OF THE FUTURE, THE FUTURE OF FOOD

THE MEAT DETECTIVE

READY FOR STAR PIGS

THE MEAT OF THE QUESTION

How can you be sure the meat on your plate really comes from the animal it’s advertised as? Unfortunately, horse meat is still often sold as beef. You can’t always recognize it by structure or taste. But we still want to know what type of meat we are eating and we want producers to be transparent about its origin.

Pigs are some of the smartest and most sensitive animals among the Dutch livestock population. This is why it is difficult to understand why Dutch consumers are so reluctant to spend as much money on pork as on other meat. Fortunately, this attitude is changing slowly, a trend towards which marketeers have been responding.

In the province of North Brabant, the negative trade-off produced by our current food production and distribution system, particularly in intensive livestock farming, is strongly felt. Brabant is open to new initiatives that contribute to change towards a food production and distribution system that is beneficial to people, animals and our direct environment.

This is why RIKILT, a part of Wageningen University, is developing ways of exposing this kind of food fraud. Using ever more advanced analysis techniques, the origin and production process of foodstuffs is becoming easier to trace.

An example of this is Vion Food. Vion introduced the Good Farming Star which responds to the increasing demand for more sustainable pork. A crucial aspect of this initiative is that the chain from farm to plate is fully transparent and traceable. Thanks to Vion, large volumes of pork are now available with the one-star Better Life Hallmark (BeterLeven-Keurmerk) issued by the Dutch animal welfare association.

Slagerij De Hamvraag is such an initiative: a pop-up store that looks like a butcher’s shop, but instead of selling meat it presents topical issues related to meat. This offers opportunities for direct contact with consumers to openly address their meat consumption (more, less or no meat) without value judgment, thereby providing a platform for envisioning alternatives.

Currently, you can sell ‘the wrong’ meat with impunity for a long time. As fraud becomes easier to trace, producers will probably be less inclined to sell inferior types of meat or to mix different meats together. Knowing this will make your meat taste a lot better. Exhibitor: Wageningen University & Research Centre ¤ www.wageningenUR.nl/en/rikilt

The meat is slightly more expensive than conventional pork, so finding sufficient customers was a challenge. Fortunately, more and more supermarkets are starting to realise that a growing number of people are willing to pay more in order to give pigs a better life.

Communication is essential to engender support for the transition towards sustainable and economically viable food production. The government could play an important role in encouraging this transition among consumers, with a view to simplifying and accelerating it. The motto of this initiative is working together to make Brabant a more sustainable province.

Exhibitor: Vion Food Group ¤ www.vionfoodgroup.com

Exhibitor: Province of North Brabant ¤ www.slagerijdehamvraag.nl ¤ www.brabant.nl

FOOD TO BE

FOOD OF THE FUTURE, THE FUTURE OF FOOD

FOOD TO BE HEALTHY For thousands of years nature was our medicine cabinet. Knowledge of the healing powers of herbs and foodstuffs was passed down from generation to generation. In the past 150 years, medical science has advanced in leaps and bounds. Countless medications and treatments have been developed in laboratories and hospitals. We are living longer and staying healthy for longer. In the future, however, we will once again focus on nature, which has so much to offer us. Thanks to new technologies, we are increasingly able to select the most healing and health-promoting traits from our crops, and to add them to our meals. Food will become an integral part of the treatment of a whole range of diseases. New, healthy food is unchartered terrain, which is going to provide more and more positive surprises as a support for traditional healthcare. Patients of the future will receive a diet of personalized food that is perfectly attuned to their pathology and medication. Perhaps this will be delivered in the form of a hospital meal from a 3D-printer, which measures precisely what the patient needs. This perspective is essential, given that currently more people in the world are overweight than underweight. Food will be the engine driving the well-being of our society.

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Design Ambassador Annelies Hermsen Founder design studio Annelies Hermsen

Annelies Hermsen: ‘If you google “Food & Health” you will get around 1,920,000,000 hits. We are in the midst of an inescapable “food knowledge movement”. More and more people want to know more about what we put into our mouths every day. The medical profession is starting to communicate that patients should not be prescribed just pills, but also dietary habits. People ask me increasingly often: “Do you think that in the near future all we will have to eat is a pill?” I don’t think we would be happy doing that. On the one hand, technology is growing by leaps and bounds, while on the other hand, people continue to yearn for “real” food.’ ¤ www.annelieshermsen.nl

FOOD OF THE FUTURE, THE FUTURE OF FOOD

COOL FRUIT & VEG FOR EASY HEALTH

Almost no one in the Netherlands eats their recommended two pieces of fruit a day. And recently, the daily recommended amount of vegetables was raised from 200 to 250 grams. Maybe it’s because nowadays we eat more often, faster and everywhere. Some vegetables take time to prepare and they have a reputation for being time-consuming and cumbersome. That’s a call to creative entrepreneurs who want to use new types of fruit and vegetables to encourage people to eat a healthier diet. How can we make vegetables more fun and convenient so we all remain healthy? The Fresh Produce Centre demonstrates the potential offered by the most innovative producers in the Netherlands, like festive bell peppers and mushrooms with extra vitamin D. The growing variety in the vegetable department will soon make the healthy choice the easiest choice. Exhibitor: Fresh Produce Centre (GroentenFruit Huis) ¤ www.groentenfruithuis.nl

STRENGTHRESTORING PASTRIES

We go to hospital to regain our health. But sometimes the treatments we undergo are so intensive that it’s difficult for patients, especially the elderly, to eat well. A lack of appetite can quickly cause patients to become malnourished, which aggravates their conditions. In order to regain strength, patients often receive a diet rich in proteins and energy, supplemented with liquid nutrition. However, many elderly people simply can’t consume that much extra food. Scientific studies have shown that malnourished people fail to consume the requisite amount of extra protein. Carezzo Nutrition produces delicious, everyday protein-enriched products for patients who could use some extra muscle power. By enriching regular food people don’t have to eat larger quantities. Think, for example, of protein-rich bread, fruit juice, vegetable soup and fruit fibre. But also protein-enriched pastries and fruity ice-cream. Because a good mood makes everyone feel better. Exhibitor: Carezzo Nutrition ¤ www.carezzo.nl

FOOD TO BE

A HEALTHY SHEEN

LETTUCE FROM A BLOCK OF FLATS

Although ready-to-eat meals often contain too much salt and fat and too few nutrients, they are consumed in huge numbers by people who could use ‘a little extra’, especially elderly people. How can we encourage these people to eat a healthier diet?

By 2050, over 70% of the world’s population is expected to be living in cities. This extensive urbanization raises new questions about issues of mobility, health and nutrition in urbanized areas. How do we feed the city? And how do we keep cities accessible and sustainable?

Fortified Food offers a solution called ‘Gourmet Glaze’, a thin layer of gelatine added to meals, containing extra proteins, vitamins and minerals. Gourmet Glaze can also improve the appeal and presentation of ready-to-eat meals, so that everyone can be encouraged to stay healthy for longer without having to take daily supplements. Fortified Food’s ambition is to create a completely new drug delivery system. In the near future, meals can be personalized according to the individual needs of the consumer or the patient. Just imagine: special ready-to-eat meals that target muscle recovery, concentration, sight or diabetes. You’ll never have to feel guilty again if you don’t fancy cooking. Exhibitor: Fortified Food ¤ www.fortifiedfood.nl

PlantLab offers an answer with a new growing method: Vertical Farming. This is the production of plants and crops for the city and in the city, using hi-tech methods. For this PlantLab developed the Plant Production Unit (PPU). Light (from LED lamps), CO2 dosage, watering, fertilizer, humidity, air and root temperature are all precisely attuned to what the plant needs. This new technology drastically reduces the amount of physical space needed to grow the same amount of fruit and vegetables. And much less transportation is needed to get them to your table. In the future you will get your cauliflower from a block of flats round the corner. Ideal for the well-being of the city and its residents! Exhibitor: PlantLab ¤ www.plantlab.nl

FOOD OF THE FUTURE, THE FUTURE OF FOOD

YOUR KITCHEN PRINTER

DEVELOPING DAIRY FOR EVERYONE

GETTING BETTER TASTES GOOD

Just imagine: You come home from a cardio session at the gym. You switch on the food printer, add an extra sachet of minerals and vitamins and print a meal that is perfectly tailored to your exercise schedule and nutritional needs. Or: You have a party tomorrow and you programme the printer to make the perfect pommes duchesse overnight. How convenient would that be?

It is anticipated that the world population will hit the 9 billion mark by 2050. Feeding this growing population is a challenge. Cows are able to transform a plant that is useless to people - grass - into valuable nutrients such as dairy products.

When you’re admitted to hospital you know it’s not easy to eat a healthy diet that fits the intensive treatment you’re receiving. Whereas good nutrition is essential for patients’ well-being, recovery and even reduction of medication. That’s why Radboud University Medical Centre, Maison van den Boer and a group of young cancer patients joined forces in FoodforCare.

Is the food printer going to make other kitchen devices redundant? Will we dine at food-printing restaurants with a range of ingredients enabling customers to compile their own specific meals? At home and in hospitals? Perfectly attuned to everyone’s needs? TNO is a world leader in food printing, and the food printer they are showing at the Expo is the first step towards a completely new connection with our food. Exhibitor: TNO ¤ www.tno.nl

This process allows FrieslandCampina to contribute to feeding the world population through its dairy products as dairy is an important source of proteins, vitamins and minerals. The company focuses on improving recipes and formulas, and keeping dairy products affordable with a view to providing as many people as possible with the essential nutrients in dairy. The knowledge and technology at FrieslandCampina make it possible, using the valuable nutrients derived from milk, to better respond to the specific demands of people not only of varying age categories and health needs, but also of different cultures. Dairy will therefore only increase in relevance in order to keep a growing world population healthy.

The FoodforCare concept provides 3-4 tasty, fresh, healthy dishes six times daily. These dishes are selected according to the specific wishes and needs of groups of patients. 500 dishes have been developed, such as shakes, smoothies, salads, soup shots, snacks and hot meals in small pans. This enables nutritional advisors to encourage and stimulate patients to consume sufficient nutrition. This concept has now been adopted throughout Radboud MC, without incurring any extra expense. Intake is precisely registered and this prevents wastage both on the consumption and production side, saving lots of raw materials and money.

Exhibitor: FrieslandCampina ¤ www.frieslandcampina.com

Exhibitor: FoodforCare ¤ www.foodforcare.nl

FOOD TO BE

TINY VEGETABLES, HUGE EFFECT

The smallest plants can make the biggest difference. Cresses are the seedlings of unique plants. It is amazing how much flavour and how many nutrients are packed into these micro-greens. Koppert Cress is the world leader in cresses like these and considers the huge variety of cresses to be a solution for making healthy food delicious and exciting. Together with caterers and chefs, they are continually looking for new ways to incorporate cresses into tasty soups, sauces, salads and other dishes, seasoning them in such a way that much less salt is needed. Cresses could also be used in the future as supplements for a healthy diet. Seedlings are the symbol of new life, and as far as Koppert Cress is concerned, also the symbol of a new perspective on eating habits. Exhibitor: Koppert Cress ¤ www.koppertcress.com

FOOD OF THE FUTURE, THE FUTURE OF FOOD

PASS ME THE MUSHROOM SHAKER PLEASE?

Over 85% percent of the Dutch population consumes too much salt. Too much salt can cause hypertension and all sort of heart diseases. We consume almost 4/5 of this salt because of the excess salt added to bread, cheese and other processed foods. It’s proving tough for food producers to reduce the amount of salt they use. Simply because we like it. What is the solution for this problem? The mushroom! Soon we might no longer ask someone to pass the salt and pepper, but rather the pepper and mushroom powder. Or rather, the ‘Scelta Taste Accelerator’. Scelta Mushrooms has discovered that a particular mushroom powder, packed with umami flavour, creates the same flavour enhancement as salt. Without tasting like mushrooms. This powder enables a 50% reduction in salt in food. Finally allowing us to eat to our heart’s content. Exhibitor: Scelta mushrooms ¤ www.sceltamushrooms.com

FOOD TO BE

FOOD OF THE FUTURE, THE FUTURE OF FOOD

FOOD TO BE CONTINUED It seems as if here in the Netherlands we can always eat whatever we choose. Every product is almost always available, regardless of where it comes from, in which season a plant normally grows or how intensive the growing process is. Our supermarkets are always fully stocked. However, the system set up to produce so much food and to transport it to our tables, doesn’t always manage our natural resources very carefully. We still waste a lot of water, land and food in this food chain. Because there are now billions of us, we can ill afford to continue treating the earth and our landscape this way. The danger is that there won’t be enough left to feed our children and grandchildren. You could see this as a problem, but also as a challenge requiring our joint effort and creativity. For example, people are working hard on developing appealing alternatives to animal protein, which would be sustainable but just as tasty. We will also have to make smarter use of natural resources and waste materials. What if food leftovers were to always find their way back into new products such as soups or animal feed instead of being discarded? We take a fresh look at what mother nature offers us and how we could use that more efficiently. There’s no such thing as waste, it provides us with materials we can use for countless new applications.

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Design Ambassador Koert van Mensvoort Founder Next Nature Network

Koert van Mensvoort: ‘Our studio designs speculative products. Extrapolating on today’s technology we develop products today that will be possible tomorrow. These objects may not yet be usable in a practical sense, but they do provide food for thought and fuel for discussion, sometimes even literally. What we actually design is discussion. We have conducted research into the possible impact of laboratory-grown meat, for example. The scientists who are engaged in this project are pretty much certain that we will all be eating the same sausages, steaks and hamburgers in the future. However, new technology also opens the gateway to new products and even new food cultures. We are already making these tangible for a wide audience, with a view to unleashing a discussion on the desirability of these developments.’ ¤ www.nextnature.nl

FOOD OF THE FUTURE, THE FUTURE OF FOOD

AQUALETTUCE

A MUSHROOM FROM A CUP OF COFFEE

FOOD RESCUE

INSECTS FIGHTING FOR YOU

Crop farmers are facing more and more challenges. Climate change and more extreme weather, but also the necessity of transitioning to more environmentally-friendly crop protection substances. Innovative entrepreneurs in the province North Holland have come up with a new solution that is being presented for the first time: Growing on Water.

The Dutch drink more coffee than anyone else: on average, 2.4 cups a day. But we usually throw the used coffee grounds away, even though it’s wonderful organic material. Green Recycled Organics (GRO) has come up with a solution for this.

Globally, a third of our food is wasted. That’s a huge percentage. If we want to be able to feed nine billion people by 2050, we need to use our resources more carefully. That’s why employees at the supermarket Albert Heijn decided to put food wastage on the map. They opened a restaurant serving food prepared with ingredients that would otherwise have been thrown away.

For years we have protected our crops from pests by using very intensive chemical agents. Many insect species were wiped out locally and this had huge repercussions for the wider ecosystem.

Imagine: floating lettuce heads with their roots in water rather than in soil. The water in which they float is enriched with nutrients. This makes pest control much more effective, reduces the risk of mould and of course the lettuce is completely free of sand. In addition, growing in water requires less space. Thanks to special LED lighting, the lettuce can grow faster and more efficiently, using fewer raw materials. More food security, less need for raw materials and space. This is the growing method of the future. Entrepreneurs who are so far ahead of the pack require huge investment and a lot of pluck. GreenPort Noord-Holland Noord supports farming businesses in the development of innovations that offer solutions for global food issues.

The founder of GRO was inspired during a visit to Zimbabwe where children learned to grow food on organic waste material such as used coffee grounds and corn leftovers. Back home, he decided to set up a similar project in the Netherlands, and what could be more obvious than using our surplus used coffee grounds? This huge mountain of coffee waste serves as the base for a substrate on which to grow mushrooms like the oyster mushroom. GRO has been doing this successfully for many years and has been able to scale its operations throughout the Netherlands and has its own growing facilities. Because GRO has been a pioneer we now have an amazing prototype of large-scale farming on recycled organic materials. Exhibitor: GRO Holland ¤ www.gro-holland.com

Every day the team collects products that can no longer be sold in the supermarket, but which are still edible. On a daily basis, chefs use these ingredients to improvise a variety of breakfasts, lunches and dinners. They will also launch a beer brewed from potatoes which would otherwise go to waste. So far, Instock has saved more than 100,000 kilos of food from the dumpster. The cross-fertilization of a socially engaged start-up and a big multinational is not only a source of innovation, it also offers the potential for fast growth and significant impact.

And this crop protector is not a new human invention, they are bumblebees. And mites. Very specific bumblebees and mites that, after extensive testing, turn out to be the perfect way to combat particular pests. With the help of microorganisms, biostimulants and pheromones, these insects and animals are deployed in artificially lit nest boxes to protect our vegetables, fruits and grains.

Exhibitor: Instock ¤ www.instock.nl

The bumblebee is the best friend you never knew you had. Exhibitor: Koppert Biological Systems ¤ www.koppertonline.com

Exhibitor: GreenPort Noord-Holland Noord ¤ www.greenportnhn.nl

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More and more people are wondering whether there are also good, natural alternatives. Fifty years ago cucumber grower Jan Koppert asked himself this question. He searched for solutions for his allergies and with creativity and perseverance Koppert Biologics has developed an organic way of protecting crops which is currently used in more than 80 countries.

FOOD OF THE FUTURE, THE FUTURE OF FOOD

A NEW AESTHETIC FOR VEGETABLES

MEAT DESIGNERS

SEEDING THE FUTURE

According to estimates, some 5-10% of all fruit & veg in the Netherlands is discarded because of its appearance or due to overproduction. Supermarkets think we won’t eat vegetables that we judge to be too curved, too thick or too small. Of course rather than standardized products, nature creates lumpy potatoes, cuddly carrots and twin tomatoes. And we should celebrate that.

The global meat industry brings us proteinrich food. But as we know, this industry has major negative consequences such as global warming, pollution, and a reduction of biodiversity. How can we ensure that meat remains available for everyone, without the negative side-effects?

Almost the entire food chain on our planet starts with seeds. And did you know that the Netherlands is the world’s biggest seed exporter? So, in order to get a glimpse of our future food system, it’s worth learning from Dutch organizations like Plantum. Members of Plantum breed crops in order to prepare for future challenges. Issues such as climate change and new consumer health demands will place high demands on agriculture.

Kromkommer values taste and health above looks. By spotlighting crazy vegetables they aim to twist our perception of quality. For example, they organize playful campaigns such as the Bijna Waste Geweest Feest (Almost Wasted Party) and the Gekke Groente Museum (Crazy Veg Museum). But they also take concrete action to ensure that these vegetables find their way back to our tables. They recently launched their own line of crazy vegetable soups. These crazy vegetables might even taste better if you know you’ve saved them from being thrown away. Exhibitor: Kromkommer ¤ www.kromkommer.com

Researchers and Maastricht University are currently developing an alternative to intensive cattle farming for producing 100% meat. The researchers take stem cells from a cow and use them to grow meat in bioreactors. Using this revolutionary technique, they have already presented the first hamburger made out of in vitro meat. This hamburger contained more than 40 billion cells. MosaMeat, a Maastricht University spinout, develops technologies that in the future will allow us to produce tasty and nutritious meat that is less detrimental to the planet. Will this make laboratory technicians the farmers of the future? Exhibitor: Mosa Meat ¤ www.culturedmeat.net

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That’s why Plantum members are developing new strains of potato that are better able to cope with dryness and salt. But also, for example, vegetables that are bred to have a higher nutritional value. The Dutch plant breeding sector has a huge budget for innovation; 15% of turnover, on average. We can already see how the future will shape up. That gives us hope, because improvements at the beginning of the seed chain ultimately yield benefits for everyone. From farmers to traders and consumers. We are planting seeds for a better future. Exhibitor: Plantum ¤ www.plantum.nl

THE AMAZING CARROT

Juice bars are everywhere now. Vegetable juice is becoming increasingly popular as a way of getting a quick dose of good nutrients. Unfortunately, very little is done with the ‘good food’ that is a by-product of this process: vegetable pulp. Happily, ‘waste not, want not’ is an old adage that we are rediscovering. Proverka is a vegetable juice specialist that felt it was a shame to see the by-product vegetable pulp ending up in the dumpster. They came up with all sorts of creative ways to transform vegetable pulp, in particular carrot pulp, into products such as veggie cocktail snacks and vegetable pizzas. This enables us to consume our daily portion of vegetables in a completely novel way. The fact that we can make pizza from carrots proves yet again that there’s no such thing as waste. With a little inspiration and creativity, what we have are raw materials for new opportunities. Exhibitor: Proverka ¤ www.proverka.com

FOOD OF THE FUTURE, THE FUTURE OF FOOD

A TASTE FOR TOMATO

A PERSONAL MEAT FACTORY FOR EVERYONE

POULTRY POWER

The talent that so many Dutch growers have for efficient production can have some negative side effects. Two decades ago the Dutch tomatoes received much negative acclaim. Tomatoes were grown in the Netherlands with the foremost aim of achieving the highest possible production rate per square metre. This was, however, often at the expense of taste and quality.

The global demand for meat is rising. But animal farming requires huge areas of land and energy in the form of fodder and water. If we were all to switch to vegetable alternatives we would be able to feed 4 billion extra mouths, using the current agricultural land. How important is it to eat ‘real’ meat if you can’t taste the difference anyway? Will the future bring us new, tasty alternatives?

A single chicken doesn’t produce much manure. But if you collect one third of all the chicken manure in the Netherlands, you end up with a huge mountain. And if you manage that mountain creatively, it turns out you can use it to produce enough electricity for a city the size of Haarlem.

To reverse this trend, a small group of Dutch growers started growing a new variety whose most important characteristic was flavour: the Tasty Tom. Six growers are currently joining forces to grow the same variety in a unique partnership. As soon as one grower starts harvesting, the plants just grow at another tomato farm. As a result, Tasty Tom is available all year round.

Wageningen University and De Vegetarische Slager (The Vegetarian Butcher) have developed a meat substitute that aims to answer these questions. In terms of structure and juiciness, this ‘steak’ is no longer distinguishable from real meat. This printer’s Shear Cell technology uses a mix based on nutritious legumes and takes 70-90% less energy to produce than previous meat substitutes based on other proteins.

Tasty Tom tomato plants are pollinated exclusively by bumblebees, and harmful insects are kept at bay with natural enemies. All of this enables Tasty Tom to be fully prepared to meet the growing demand for vegetables that are bursting with flavour and produced entirely naturally. Exhibitor: Tasty Tom ¤ www.tastytom.nl

There are no animals involved in this succulent ‘Biefstuck’. In a few years’ time we might just be making our own meat at home in a meat food processor.

BMC Moerdijk produces this renewable energy through thermal conversion of poultry manure. This saves huge amounts of C02 every year, equivalent to 400,000 return flights from Amsterdam to Barcelona. It also reduces agricultural ammonia emissions. This smart use of by-products from chicken farming significantly reduces the environmental impact of meat and egg production. Burning poultry manure leaves ash. This is also useful because it’s a monopotassium phosphate fertilizer. So, raw materials consumed by the chickens are returned to the soil and the limited phosphate is recycled. This brings us a step closer to a completely circular economy.

Exhibitor: Wageningen University & Research Centre, De Vegetarische Slager ¤ www.devegetarischeslager.nl

Exhibitor: BMC Moerdijk ¤ www.bmcmoerdijk.nl

FOOD TO BE

THE WASTE FACTORY

In our current food production and distribution system, around one third of our food is wasted through poor cultivation methods, logistics problems, and manufacturer and consumer preferences. A problem of this scope needs an organisation dedicated to finding an answer on a matching scale. This is de Verspillingsfabriek (‘the waste factory’), a part of the European knowledge centre on food waste, circular economy and social innovation. Additionally, De Verspillingsfabriek makes tasty food from waste flows such as tomato soup or stews while employing people with distance from the labour market. By offering these products De Verspillingsfabriek shows that delicious meals can be made from waste. Exhibitor: De Verspillingsfabriek ¤ www.hutten.eu/verspillingsfabriek

FOOD OF THE FUTURE, THE FUTURE OF FOOD

FOOD TO BE SMART Necessity is the mother of invention. This maxim is particularly apt for a small country like the Netherlands. Even though we only constitute a small portion of the world’s total agricultural land, we are nevertheless the world’s second biggest agricultural exporter. That’s because we’re at the cutting edge of developing smart technologies. Making efficient use of land and raw materials is in our DNA. We’re still inventing new ways to make more productive and sustainable use of our raw materials. Using new analytical technologies, we can see from the air exactly where fertilizer has been used, where plants are diseased and whether they need watering. This enables us to produce far more food per m2. This type of data-driven farming also gives us insights that allow us to create more hardy crops that can withstand the increasingly extreme weather. These days modern farmers are assisted by a plethora of mechanical farmhands. These robots do a lot of the farmers’ work for them, enabling the farmers to get on with other tasks that need attention on the farm. Robots also offer animals more freedom of choice: the animals determine themselves when they are milked or when they receive food. Robots and humans work together to create smarter and efficient farms.

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Design Ambassador Sietske Klooster Industrial designer TU/Eindhoven and founder MelkSalon

Sietske Klooster: ‘I was trained as an industrial designer to design industrial mass production products. However, the growth of our market for industrial mass products is reaching its limits. We can no longer and no longer want to opt for bigger and bulkier. New smart technologies enable us to differentiate in this: we are slowly rejecting the idea of one product for the masses, but are acknowledging that nature is infinitely complex and turning that into a strength. You can use smart measuring devices, for example, to assess the quality of the milk produced by individual dairy farmers. New technology allows us to interpret this and translate it, as it were, to consumer level. Thanks to this differentiation we can design a smarter and more sustainable food system.’ ¤ www.demelksalon.nl

FOOD OF THE FUTURE, THE FUTURE OF FOOD

A BIRD’S EYE VIEW OF OUR FOOD

ROBOT GIVES COW MORE FREEDOM

ROBOT IS THE NEW FARMHAND

DRONES FOR FOOD

If you look down on the Dutch arable farming landscape from the air, you’ll be amazed at how efficient Dutch arable farming is. Eindhoven-based drone producer Avular (a spin-off of Eindhoven Technical University) and machine vision expert Aris have joined forces to investigate to continue this tradition.

For centuries, milking has been a time-consuming and repetitive activity for both farmer and cow. The milking robot was invented to automate milking and to produce milk more safely. But an unexpected positive effect of this invention was that cows began to feel a lot better.

Self-driving cars are all over the media, but in some respects agriculture is already a few steps ahead. Robot tractors from companies like Precision Makers are already able to perform certain tasks independently, such as fertilizing, cutting and sowing. In addition, we waste less soil and raw materials by irrigating and fertilizing only where necessary. Above all, the quality of the crop increases, which is good for the farmer and for us.

Many farmers in emerging economies own farmland that is difficult to reach: high up in the mountains, distributed across numerous plots or inaccessible by road due to torrential rain. Sometimes they are dependent on satellite images for information about rain patterns, the fertilisation of their fields or the quality of their crops. However, because they have to cover such a large surface area, these images are often not detailed enough to use by smallscale farmers.

Precision Scout, a quadcopter (its name derives from its four propellers), presents an aerial view from which it’s possible to check whether farmers are using their agricultural land efficiently. The drone measures the percentage of ground covered, the size of the crop and its colour. This tells the farmer whether the soil is properly fertilized, where there are weeds and if perhaps a crop is diseased. Measuring these parameters enables a quicker selection of crops with advantageous traits, which can then be cross-fertilized by plant breeders. This enables us to feed more people, sustainably. Thanks to eyes in the sky, there is enough food for everyone. Exhibitors: Avular, Aris ¤ www.avular.com ¤ www.arisbv.nl

By abandoning the ‘human’ rhythm of milking all the cows twice a day, each cow could determine her own rhythm. This leads cows to behave much more naturally and that results in a more peaceful and healthy environment in which the cows perform better. Simply because they feel better. Lely began designing more smart robots for farmers and cows. These robots now provide clean sheds and tasty fresh fodder. New sensors also provide valuable information about each cow, enabling the farmer to take early measures to prevent cows from falling ill. This so-called ‘precision farming’ allows dairy farmers to give their animals even more freedom. Exhibitor: Lely ¤ www.lely.com

Robots built by companies such as Precision Makers also have added value when it comes to tasks that are too lengthy, dangerous or expensive for humans to perform. And some tasks are best performed at inconvenient times, such as at night. The transition from the farmer of yore to a precision farmer is essential given how quickly the global population is growing and how the availability of agricultural land is decreasing. With robots we will be able to continue feeding the world. Exhibitor: Precision Makers ¤ www.precisionmakers.com

Wageningen University Research centre’s ‘drones for food’ are a fantastic solution. They can reach every possible location and process various types of data with different measuring instruments to transform this into relevant information for farmers. This will enable farmers to administer precisely the right amount of fertiliser and crop protection agent to a specific area of farmland, while reducing the impact on the environment and perhaps even save costs. Wageningen UR’s drones and aircraft distinguish themselves from others because the institute was able to experiment with efficient data analysis, enabling farmers to quickly gather all the information they need. Exhibitor: Wageningen University & Research Centre ¤ www.wageningenur.nl/uarsf

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FOOD OF THE FUTURE, THE FUTURE OF FOOD

SMART ROBOTS COMBAT FOOD WASTAGE

We produce more than enough food to feed the whole of humanity. Sadly, millions of tons of food are wasted annually, during harvesting and processing. Using smart robots we can drastically reduce this food wastage. The Quality Phenomics Robot by Wageningen UR inspects agricultural products using a 3D-sensor with laser and infrared components. This enables efficient registration and prediction of quality reduction in the logistics chain (after harvesting) without adversely affecting the products. Thanks to this robot we are also understanding more and more about the genotype and phenotype of the agricultural products we scan. Wageningen UR shares this information with scientists all around the world. This leads to stronger and safer vegetables, fruit and other crops. And a more stable harvest leads to more stable food supply. Exhibitor: Wageningen University & Research Centre ¤ www.phenomics.nl

As consumers we would like to be more informed about our food; is it healthy, safe and responsibly produced? While well intentioned and indeed important to verify, such enquiries create much paperwork for farmers. Even in this digital age, all of these issues regarding sustainability, food safety and other standards are conducted on paper, starting with traditional questionnaires. Agriplace reduces these administrative pains by providing the farmer the opportunity to easily manage data, pictures and documents through a simplified certification process. These documents are easily shared amongst the audit community who can check for the necessary proofs to fulfil the various standards (health, safety and fair production). Recently, Agriplace made these processes between farmer, auditor and retailer more efficient; information on certifications will be shared directly to the cloud and repeat information, a common bone of contention for all stakeholders, will no longer be an issue. In the future, the farmer can share his information with anybody, for example the consumer. Also, a detailed back office can share data simply and at low cost, with other data systems, such as drones. Agriplace improves transparency for the consumer and certification for the farmer. Exhibitor: AgriPlace ¤ www.agriplace.com

FUTURE FARMERS

FARMER’S BACK-OFFICE DIGITIZED

FOOD TO BE

Farmers comprise the first link in the food production chain, making them an indispensable element in resolving our global food issues. They own farmland, have farmer’s common sense and many have had their roots in the same region or even village for centuries. This gives them precisely the social position and goodwill factor they need to achieve innovative breakthroughs. The ‘Future Farmers’ of ZLTO, the southern chapter of the Netherlands Agricultural and Horticultural Organisation, are dedicated to finding solutions to resolve the problem of world famine: not only long-term ambitions but practical and sustainable solutions, such as growing tasty maritime vegetables, green medicine and precision agriculture. Dutch farmers are in a special position thanks to the pioneering technology that has made our farming regions the agricultural incubators of Europe. What we sow here can be harvested together with our European partners. ZLTO ensures that the tiny seeds planted by its Future Farmers can grow into novel solutions for new challenges. Exhibitor: Zuidelijke Land- en Tuinbouworganisatie (ZLTO) www.zlto.nl

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FOOD TO BE ENOUGH We already produce more than enough food for all 7 billion inhabitants of earth, but unfortunately we still waste a lot of it. So, our task for the future is to manage our food, our agricultural land and our food chain more mindfully. One way is to develop alternative cattle fodder which no longer necessitates cutting down rainforests. This means more forest and agricultural land remains in emerging economies. Using healthier, automated cattle-farming systems, we reduce the risk of outbreaks of animal diseases and we ensure that animals live longer and healthier lives. Increasingly, we will discover new agricultural land in unexpected places. You don’t always need land to farm. More and more techniques are being developed that enable us to grow crops not only horizontally but also vertically, for example in blocks of flats. Urban vertical farming is a way of bringing us closer to our food. In the Netherlands, we’re also going to try producing food on water. This time it won’t be by reclaiming land, but rather by investing in floating cattle farms. A solution for low-lying regions all around the world. If we deal more carefully, efficiently and smarter with our food chain, there will be more food left for everyone, wherever they live. Transforming abundance in the dumpster into enough food for everyone.

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Design Ambassador Jago van Bergen Founder Van Bergen & Kolpa Architects

Jago van Bergen: ‘Our architecture firm is specialised in the connection between agriculture and architecture, both in the Netherlands and at international level. Our vision is that the future of food production lies in the city. Due to the unrestrained growth of cities all over the world it is logical that we want to keep chains as short as possible and bring people closer to their sources of food. This way, less food will be wasted, energy will be saved and people will be more aware of the value of food. An excellent example of this is the Park Supermarket project: a city park designed to look like a supermarket where the product range of a contemporary, multicultural supermarket is grown and sold − all of this taking place in the open air to the greatest extent possible.’ ¤ www.vanbergenkolpa.nl

FOOD OF THE FUTURE, THE FUTURE OF FOOD

SHARED KNOWLEDGE, TWICE THE GAINS

FLOATING COWS

FISHING FOR SUSTAINABILITY

APARTMENTS FOR PIGS

The Dutch have come up with smart solutions to get the most out of the limited amount of arable farmland available to us. This had made the Netherlands world leader in the field of agricultural innovation.

Our cities are constantly growing and the demand for animal protein is growing too. But the availability of fertile land near cities is decreasing, so logistics and transportation are a problem. Urban dairy farming would bring the production process closer to consumers of the end-product. But how can we accomplish this?

Due to good management in recent decades, the North Sea has become a healthy sea. However, the Master Plan for Sustainable Fisheries Foundation wants to turn the North Sea into a completely sustainable sea. That’s why they are encouraging players in the fishing business to dare to share: sharing knowledge and experience among partners.

Antibiotic resistance is increasing in the global population. This is a cause for action. Fortunately, the Dutch livestock industry already uses far fewer antibiotics than its international counterparts. Since 2009 the amount of antibiotics used in the livestock industry has been halved in the Netherlands.

The answer is to construct cowsheds on the water. Most large cities are situated on the coast or on the estuary of a river. The only available and affordable space is on the water. We’re also learning more and more about floating construction due to rising sea levels.

This partnership has resulted in a pilot ship which is now sailing the North Sea, implementing a variety of innovations which are beneficial for the entire fisheries sector with support from the European Fishing Fund. Improved processing methods and a ‘no waste’ principle should reduce the amount of fish waste. This ‘waste’ is in fact raw material that can be transformed into foodstuffs or used elsewhere in the food chain where extra protein or fats are needed.

Agriterra firmly believes that this success should be shared with farmers in developing countries. There are numerous agricultural cooperatives that aim to grow and contribute to their society, but lack the necessary know-how. As an expert on farmers agricultural cooperatives, Agriterra shares their knowledge with local initiatives. However, local farmers will need to adapt the formulas used by the Dutch to their local customs. This is the only way in which we can create a domino effect. Agriterra also encourages the inclusion of women and young people in these cooperatives so that they too will be able to take an economic interest in agriculture. This way, we can join forces to create a diverse and future-oriented agricultural climate all across the globe. Exhibitor: Agriterra ¤ www.agriterra.org

Floating Farm Rotterdam will establish a circular dairy cattle farm in a harbour. This will bring together two prominent Dutch sectors: agrotechnology and maritime technology. High tech (fodder production, manure processing, energy generation, water purification) is combined with naturalness and animal-friendliness (green cattle garden, free range, calves with the cows, etc.). This will literally bring food closer to city dwellers again. Exhibitor: Floating Farm ¤ www.floatingfarm.nl

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The individual partners have gone the extra mile in order to achieve objectives they could not have accomplished alone. At sea, the whole is greater than the sum of its parts. Exhibitor: Stichting Masterplan Duurzame Visserij ¤ www.masterplanduurzamevisserij.nl

MS Schippers has invented a new method of pig farming which aims to make the use of antibiotics completely superfluous in livestock farming. HyCare is best compared to apartments for pigs. Piglets are kept in a large container with their mother, separate from the rest of the animals. An additional advantage is that the environment is more peaceful for the animals. These containers are placed on top of each other in a mechanical rack and can be passed in front of the farmer for inspection. The pigs come to the farmer instead of vice versa. It might take some getting used to because it doesn’t look much like a traditional shed, but it’s safer, more efficient and much more pleasant for the pig families. Exhibitor: MS Schippers ¤ www.msschippers.com

FOOD OF THE FUTURE, THE FUTURE OF FOOD

INSECTS EVERYWHERE

AN IKEA COWSHED?

THE FUTURE IS HYBRID

In the original natural diet of our livestock insects are a key component. So why import soy from overseas or empty the seas for fishmeal, if we can feed our animals in an economically viable and sustainable way?

The demand for dairy products is set to double in the future. This growth occurs predominantly in emerging markets. Current dairy production in developing countries, however, is still totally unequipped to deal with this development. Four out of five dairy farmers in developing countries have such a small business that they can’t live on their dairy business alone.

The potato is the number three crop in the world today. It has a high nutrient content and it’s an efficient source of energy. Dutch potato varieties are grown and eaten all over the world. However, these are not always equally suitable to combat the problems that will be challenging our food system in the future.

Protix took up this challenge and succeeded to make insects and insect derived nutrients a sustainable alternative for current feeding practices. They have brought insect production from curiosity to a commercial industry that works with large players in the livestock sector. The best part of this? Insects are grown on plant-based organic waste streams and insect breeding requires little water. So insect-based nutrients can be easily accessible everywhere on the planet. Moreover: first tests prove that feeding our livestock insects increases their health and in the long run can reduce the use of antibiotics in the agrifood industry. Exhibitor: Protix ¤ www.protix.eu

Smart|Dairy wants to change this by offering these farmers the tools to connect with each other and grow. Take for example Farm-in-a-box, an IKEA-like modular shed which the farmer assembles on site. It might contain a Smart Box, a plug-and-play system containing everything you need for a dairy farm: milking machinery, sensors, data centres and energy management. The first four Kenyan smart|dairy farms will become operational in June 2016. The latest technology enables us to connect all smallholders in a larger ‘macro farm’. Small is the new large. Exhibitor: Smart|Dairy ¤ www.smartdairyinside.com

FOOD TO BE

Solynta has therefore developed a new breeding method that will enable new varieties with new characteristics to be bred at an accelerated pace. Valuable traits are cross-bred, often from wild varieties with similar characteristics. So potatoes are less susceptible to climate changes and fewer crop protection agents are needed against pests and diseases. Hybrid potatoes are expected to make a significant contribution to global food supply in the future. Some of today’s potato varieties are more than 100 years old. Thanks to Solynta technology, new varieties can be developed much faster, and old ones replaced. This technology will provide a key impulse to the entire potato food chain. Exhibitor: Solynta ¤ www.solynta.com

FOOD OF THE FUTURE, THE FUTURE OF FOOD

FOOD TO BE

FOOD OF THE FUTURE, THE FUTURE OF FOOD

PROGRAMME From 31 May to 5 June there will be an extensive programme of talk shows. Admission to all events is free of charge, but subject to advance registration.

FOOD TO BE UNIVERSITY

FOOD TO BE & YFM PRESENT: ALS WARME BROODJES ON TOUR – THE FUTURE OF FOOD

AT THE TABLE WITH MINISTER OF AGRICULTURE MARTIJN VAN DAM

31 May — 20:00 – 22:00

1 June — 14:00 – 16:00

This special edition of the talk show ‘Als Warme Broodjes’ at the Food to Be exhibition will be organised in conjunction with YFM and will focus entirely on the future of food. Setting up a business venture in the food of the future: how do you go about doing that? And in what direction is our food evolving according to the most innovative entrepreneurs in the food industry? This programme will be looking for an answer to the question of how we can tackle today’s most challenging issues with regard to food through entrepreneurship.

How can we be assured that we will be able to produce enough healthy and sustainably grown food in the future? Minister of Agriculture Martijn van Dam invites three renowned Dutch designers to join him at the table. During this talk show we will be exploring the future of our food system. Three possible scenarios for the future will be presented through the eyes of designers Marije Vogelzang, Koert van Mensvoort and Annelies Hermsen that will be the subject of a round table discussion with several entrepreneurs.

On 2 June SingularityU the Netherlands and the Innovation Hub will be opening their doors at Strijp-S in Eindhoven. They will be jointly presenting a programme for students and young professionals during the Food to Be exhibition that will be examining the impact of technology on our food system. Led by moderator Janno Lanjouw (The Correspondent) with lectures presented by Mark Post (University of Maastricht and the founder of Mosa Meat), Yuri van Geest (Board member of SingularityU The Netherlands) and Kees Aarts (Ceo and founder of Protix), among others. This programme was made possible thanks to the support of Brainport Development and Agrifood Capital.

FOOD TO BE

2 June - 9:00 -12:00

FOOD OF THE FUTURE, THE FUTURE OF FOOD

INITIATING PARTIES

The Ministry of Economic Affairs The Ministry of Economic Affairs is one of the initiators behind the Food to Be exhibition. The Ministry considers the future of our agriculture and horticulture industries as a future in which our food production is in perfect equilibrium with nature. It is imperative that this balance is kept as stable as possible all over the world. It would be wonderful if the Netherlands could be a front runner in this. This will result in knowledge and experience that could be used at international level. However, if our country aims to retain a leading position, it will have to continue investing in innovation; and not only in our own country, but throughout the European continent. If there is any country in the world that can take on a pioneering role in the changes so needed in this world today, it is the Netherlands with its sustainable sheds, modern farms and innovative fishing methods, and its drones hovering above its arable farmland and milking robots in its cowsheds. Products from the Netherlands are tastier and healthier, innovative and differentiating. This is why the Ministry of Economic Affairs is proud to be given the opportunity to demonstrate this, in collaboration with the Municipality of Eindhoven, at the Food to Be exhibition. ¤ www.rijksoverheid.nl/ministeries/ ministerie-van-economische-zaken

PARTNERS

City of Eindhoven In Eindhoven, the city of technology, design and science, innovative solutions are discovered for numerous social issues. The future is made in Eindhoven in the area of health, smart mobility and energy. The city’s strength lies in collaboration between various disciplines and the application of technological know-how to the many issues facing society today. After all, technology is never an end in itself. One of the key global issues we are faced with today has to do with how healthy our food is. How sustainable is it, and is there enough for everyone? After all, our world will soon have nine billion mouths to feed. Eindhoven has access to the technology, the willingness to collaborate and the enthusiasm to combine these with a view to offering significant solutions. Eindhoven is also working towards the future in the area of food. ¤ www.eindhoven.nl

Province of North Brabant / FoodUp! Brabant The province of North Brabant is a key region in international livestock farming. In NoordBrabant, the negative trade-off produced by our current food production and distribution system, particularly with regard to intensive livestock farming, can strongly be felt. The positive side of this development is that the region is open to new insights and initiatives that contribute to changes with regard to our food and a food production and distribution system that is beneficial to people, animals, nature and our direct living environment. Slagerij de Hamvraag is an example of this: a pop-up store that doesn’t so much present meat, as topical issues related to meat. The Province of North Brabant has also enjoyed positive experiences with the Agri meets Design platform. Establishing ties between these two sectors led to new insights and creative solutions for the many food-related challenges facing us today. You will be able to see a few of the inspirational results produced by these initiatives at the exhibition. ¤ www.brabant.nl

About The STEC Staging technology: the national platform for the latest technology. The STEC presents the technology of the future. But not in a museum from the past, no expensive and shiny building, not a collection that will already be outdated tomorrow. Instead STEC has its own plant, makes use of its own (social) media channels and thrives on the technology and the imagination of creative minds. Food To Be is the first pilot project of The STEC. Food To Be focuses on the major challenges around food. In next events of The STEC we will explore technology in relation to other major issues such as mobility, health, energy, and smart living.

AGriFoodCapital AgriFood Capital is a partnership composed of entrepreneurs, government bodies and educational institutes in the north-eastern part of Brabant. The various parties work together on innovative solutions for social issues with a focus on sustainability, nutrition and health. AgriFood Capital aims to support the region of Noordoost-Brabant in its endeavour to excel in the agri-food sector by achieving a leading position in this industry by 2010. The region is characterised by an excellent labour market, strong business ambitions, significant innovations and an outstanding climate to live and work in. The region’s motto is: Sowing innovation, harvesting the future. The Food to Be exhibition ties in seamlessly with this. ¤ www.agrifoodcapital.nl

Brainport Development The Brainport Development economic development initiative collaborates with numerous partners on strengthening the Brainport region. Brainport, with the city of Eindhoven as its beating heart, is a leading technology region of international proportions and a growth accelerator for the Dutch economy. As an independent and question-driven organisation it is passionately dedicated to achieving concrete results. Brainport Development develops regional economic strategy, develops and realises projects, offers advice and innovative housing to business enterprises and promotes Brainport in the Netherlands and abroad. By strengthening the food processing industry in the Brainport region and promoting cross-overs between the high-tech and food sectors, Brainport Development contributes to reinforcing not only the economy of the Brainport region but also of the entire country. ¤ www.brainportdevelopment.nl

¤ www.thestec.nl

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Youth Food Movement The Youth Food Movement is a national youth movement that is dedicated to a more honest and healthier food system. The initiative organises events, debates and the YFM Academy with a view to offering young people a clear explanation about and understanding of how our complex food system works. ¤ www.youthfoodmovement.nl

SMART

Singularity University The Singularity University was founded with a view to investigating the impact of exponential technologies such as artificial intelligence and robot, gene and nano technology. The Dutch branch of the Singularity University is established in Eindhoven and collaborates with various knowledge institutes on innovations in the field of water, food and health. ¤ www.singularityu.org

Zuidelijke Land en tuinbouw-organisatie (ZLTO) ZLTO supports 15,000 affiliated entrepreneurs in green professions in the realisation of a sustainable position on the market and in society. These entrepreneurs can make a significant contribution through the deployment of their products and services to the challenges facing global food production today. The initiative will be demonstrating this at the exhibition with five Future Farmers. ¤ www.zlto.nl

Dutch Cuisine Dutch Cuisine is a movement of chefs and ambassadors that promotes Dutch eating culture. Dutch Cuisine offers a new perspective on our underexposed culinary culture, enabling the creation of new economic opportunities. Because our Dutch culture and creatitivity are serious business: a culinary culture that is unique in the world and something which the Dutch can be proud of. ¤ www.dutch-cuisine.nl

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Entrance Philitelaan

Dutch Design Foundation The Dutch Design Foundation believes that designers – regardless of their specialist area – play an essential part in creating and shaping our future. This is why the foundation focuses on promoting the position, development and interests of Dutch designers. The foundation does this by providing various incentives for excellence and debate, and by deploying visionary and innovative design on a grand scale. ¤ www.dutchdesignfoundation.com

ENOUGH

Wageningen UR ‘To explore the potential of nature to improve the quality of life’: that is the mission of Wageningen UR (University & Research centre). The university’s employees and students, representing over 100 countries, are working in the healthy food & environment domain all over the world. Several of the university’s inspiring innovations will be presented at the exhibition. ¤ www.wageningenur.nl

CONNECTED

Agri meets Design Agri meets Design is an important platform where farmers and designers join forces to find answers to burning social issues. By organising meetings between farmers and designers and initiating and supporting concrete partnerships and projects Agri meets Design demonstrates how design can offer innovative solutions to the agri-food sector. ¤ www.agrimeetsdesign.com

CONTINUED

MAP

HEALTHY

PROGRAMME PARTNERS

COLOPHON

Food to be Expo 30 May - 5 June 2016 Klokgebouw Eindhoven the Netherlands

Initiating parties

Concept and Programming Food Cabinet Blueyard Two for Innovation Graphic & Spatial Design Koehorst In ‘t Veld Production & Realisation De Projectstudio

Printing !mpressed druk en print

Programme Partners:

Many thanks to all exhibitors who represent the future of food and the food of our future: Agri meets Design, AgriPlace, Agriterra, Avular & Aris, BMC Moerdijk, Carezzo Nutrition, Floating Farm, FoodForCare, Fortified Food, FrieslandCampina, Greenport Noord-Holland Noord, GRO Holland, GroentenFruit Huis, Instock, koopeenkoe.nl, Koppert Biological Systems, Koppert Cress, Kromkommer, Lely, Stichting Masterplan Duurzame Visserij, Mosa Meat, MS Schippers, Picnic, PlantLab, Plantum, Precision Makers, Protix, Proverka, Questionmark / QM Intelligence, Scelta Mushrooms, Slagerij de Hamvraag, Smart Dairy, Solynta, Tasty Tom, TNO, De Verspillingsfabriek, Vion Food Group, De Vegetarische Slager, Wageningen University and Research Centre, Zuidelijke Land- en Tuinbouworganisatie.

FOOD TO BE

FOOD OF THE FUTURE THE FUTURE OF FOOD

FOODTOBE.NL