Breda University Launches Ambitious Food Research Project on World Food Day

On October 16, 2025, Breda University of Applied Sciences (BUas) proudly announced the initiation of a groundbreaking three-year food research project coinciding with World Food Day. This initiative aims to investigate ways to positively alter food consumption habits within professional settings, particularly focusing on hospital cafeterias. Collaborating with esteemed partners such as the Louis Bolk Institute and Wageningen University Research (WUR), BUas endeavors to encourage healthier and more sustainable food choices for hospital staff and visitors alike.

With rising obesity rates and chronic illnesses becoming a global challenge, the study is both timely and relevant. The ongoing climate crisis demands sustainable food production methods and consumption patterns. Michel Altan, a lecturer and researcher at BUas, emphasized the underutilized opportunity that workplace cafeterias have to promote healthy options. "By making these shifts, we can significantly impact both health and sustainability," he remarked. The stigma that healthy food is unappetizing has hindered the potential of catering services to provide nutritious options.

The BUas-led project will employ evidence-based strategies that extend beyond traditional awareness campaigns. This international academic institution seeks to integrate insights from behavioral science, nutrition, and organizational psychology to develop effective measures. The research is structured around three fundamental pillars: strategic menu adjustments, smart communication strategies, and techniques that facilitate healthier decision-making.

"What distinguishes this project is our holistic approach—we will assess not only the caterer's role and restaurant behaviors but also examine whether individuals are making healthier choices at home," Altan explained. This study aims to gauge the effects necessary for sustainable behavioral change. The participation of catering staff is vital as the acceptance and effectiveness of healthy food offerings are significantly influenced by their engagement.

Organizations are increasingly recognizing the importance of promoting healthy and sustainable food. Previous studies have highlighted that employees' motivations, skills, and abilities are critical in encouraging guests to adopt healthier and more sustainable eating habits. Consequently, BUas plans to develop practical tools and training programs, empowering kitchen and service personnel as change agents by providing them with essential knowledge, skills, and a conducive working environment.

Selecting World Food Day to make this announcement carries symbolic weight, drawing global attention to nutrition security and healthy eating. The Breda University of Applied Sciences is internationally oriented and specializes in various fields including tourism, logistics management, game design, and data science.

Through this ambitious project, BUas aims not just to improve the nutritional quality of meals served but to create a lasting impact on public health and sustainability practices in food consumption within professional environments. The insights gleaned from this extensive research will have the potential to influence food services around the globe, making strides toward a healthier future for individuals and communities alike.