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September marks the start of the Food Year at Future Food Utrecht! Each month, one special dish will be placed in the spotlight, accompanied by an in-depth article exploring the dish from a scientific or academic perspective. Visitors at the Faculty Club, where a dish from the kitchen of is served, can learn about the ingredients, cultural background, seasonal aspects, and broader reflections on the future of food.

This month, FFU board member Dr. Koen Beumer, kicks off the Food Year with the theme of the protein transition exploring how we can move from animal-based to more plant-based proteins in our diets.

On the menu is a special Blended Burger®, a hybrid of juicy beef and oyster mushrooms, served in collaboration with the Faculty Club and Vineyard. At the Faculty Club, QR codes let you discover the dish and the story behind, combining culinary experience with knowledge and insight. Whether you’re curious about the flavors or the science behind them, this is your chance to explore both.

Be sure to check back each month for a new special dish and a fresh article. A delicious way to feed your curiosity and learn more about how food shapes our future.

Now already curious? [Click here for September]