#Netherlands #Breda University #Breda #World Food Day #Food Research

Breda University's Bold Initiative on World Food Day

On October 16, 2025, Breda University of Applied Sciences (BUas) marked World Food Day by unveiling an ambitious three-year food research project. This initiative aims to explore innovative methods for enhancing dietary choices within professional environments. Collaborating with the esteemed Louis Bolk Institute and Wageningen University Research (WUR), BUas is set to transform the dining experiences in company canteens, particularly in hospitals.

The focus of this research, titled FUEL, could not be more relevant. With obesity rates soaring globally alongside rising instances of chronic diseases, the need for healthier eating options has never been more urgent. Simultaneously, the climate crisis compels a shift towards more sustainable food practices. As highlighted by BUas senior lecturer and researcher, Michel Altan, “Company restaurants and hospital catering outlets reach millions of people every day, and they could significantly influence healthy and sustainable choices.”

Currently, many workplace cafeterias do not leverage their unique position to encourage nutritious eating habits, often perpetuating the stereotype that healthy meals are unappetizing. The FUEL project endeavors to challenge this notion by developing evidence-based strategies that move beyond traditional awareness campaigns.

BUas aims to incorporate insights from various disciplines, including behavioral science, nutrition science, and organizational psychology, to craft effective interventions. The project will focus on three primary pillars: strategic menu adjustments, intelligent communication, and nudging techniques that simplify the journey towards healthier choices.

One of the groundbreaking aspects of this study is its comprehensive approach. BUas research will not only evaluate behaviors within the catering environment but also investigate whether individuals maintain these healthier choices in their personal lives. “We will gauge effects that are crucial for sustainable behavioral change,” Altan emphasizes.

A critical element in ensuring the success of this initiative is the involvement of catering staff. The research aims to empower these individuals, recognizing that their motivation, skills, and understanding profoundly impact how effectively guests adopt healthier eating habits. To facilitate this, BUas will design tailored tools and training programs aimed at mentoring kitchen and service personnel into becoming effective 'change agents' within their respective organizations.

The timing of this announcement, coinciding with World Food Day, underlines the project's significance. Celebrated annually, World Food Day shines a spotlight on food security and healthy nutrition around the globe. Breed University's commitment to addressing these critical issues through research and collaboration signifies a promising step forward in the pursuit of improved dietary choices.

Breda University of Applied Sciences distinguishes itself as an internationally focused educational institution located in Breda. With diverse study programs ranging from Tourism and Logistics Management to Game Design and Data Science, BUas integrates comprehensive research and innovative practices within its curriculum. Through initiatives like the FUEL project, the university demonstrates its commitment to fostering sustainable practices and enchancing educational outcomes.

In conclusion, the FUEL research project at Breda University is not merely an effort to enhance dining options in professional settings; it represents a foundational shift toward fostering healthier and more sustainable food practices that can benefit society as a whole. As this initiative unfolds, it will be fascinating to observe its impact not only within hospitals and workplaces but also within the wider community as healthy eating permeates everyday life.