Future Food Utrecht during Food Week 2025: Connecting Science, Sustainability and Taste
Future Food Utrecht kicks off Food Week with a visit to Fam. Buijs Asperges in Bilthoven
Future Food Utrecht officially launched Food Week with an inspiring and insightful excursion to Fam. Buijs Asperges in Bilthoven, centrally located in the Netherlands. The visit began with a warm welcome, including coffee or tea and homemade cake, setting the stage for an informative and engaging tour.
Johan Buijs opened the morning by sharing the impressive history of the family business, which was established over 30 years ago. Initially focused on pig and poultry farming, the family was compelled to discontinue these operations due to nitrogen regulations. Faced with the need to reinvent their enterprise, they explored various alternative directions (from ostrich farming to even a crocodile farm) before ultimately transitioning to asparagus cultivation.
Following the introduction, participants were guided to the asparagus fields, where they gained firsthand insight into the cultivation process. A highlight of the visit was the opportunity to harvest asparagus ourselves, a precise and entirely manual process carried out early each morning during the asparagus season. This timing is crucial: once exposed to sunlight, the white asparagus begins to turn pink. It is this ‘white gold’ that is most highly prized.
Throughout the tour, questions on topics such as cultivation methods, soil quality, varieties, and biodiversity were answered with great enthusiasm and expertise, making the experience both educational and engaging.
The visit concluded in the farm shop, where Fam. Buijs offers freshly harvested asparagus alongside complete meal packages that include eggs, salmon, ham, baby potatoes, and a selection of sauces. Thanks to collaborations with regional producers, the assortment also features innovative asparagus-based products such as asparagus panna cotta and even asparagus chocolates unexpected and unique delicacies.
We thank the Buijs family for their generous hospitality and transparency in sharing their journey. Their story is a compelling example of resilience, innovation, and adaptation in the face of change. An excellent and inspiring start to Food Week.
An Elegant Celebration of Asparagus: Five-Course Dinner at the Faculty Club
As part of the second event during Future Food Week, Future Food Utrecht hosted a five-course asparagus themed dinner in collaboration with the Faculty Club and caterer Vineyard. The evening brought together approximately fifty guests for a culinary experience where sustainability, science, and gastronomy were seamlessly intertwined.
Two long, elegantly arranged tables created a festive yet intimate atmosphere. The dinner opened with a crispy amuse breaded and filled with asparagus which set a high standard for the courses that followed, each showcasing asparagus in a distinctive and refined way.
The evening was formally introduced by Sandy van Heerde, who welcomed the guests and presented the speakers. Johan Buijs, the asparagus grower from the afternoon’s excursion, opened the programme by sharing the story of his family’s transition from livestock to asparagus farming. Later in the evening, Pita Verweij offered an engaging perspective on biodiversity, perennial crops, and the role of food forests in the Dutch agricultural landscape.
The evening was marked by thoughtful questions and dynamic conversations, reflecting the audience’s strong engagement and interest. In this way, the dinner exemplified Future Food Utrecht’s motto of Feeding Curiosity offering nourishment for both body and mind.
Our sincere thanks go to the Faculty Club, Vineyard, our speakers, and all participants for contributing to a meaningful and inspiring evening during Food Week.
Future Food Drinks – Feeding Curiosity Through Innovation and Flavor
On Thursday, May 22, 2025, Future Food Utrecht hosted a dynamic and inspiring evening at the Faculty Club, where science, sustainability, and culinary creativity took center stage.
Guests had the opportunity to sample an experimental tasting board, featuring innovative creations such as insect bites, lupine-based appetizers, and fungi-bitterballs. A glimpse into the sustainable foods of tomorrow. The companies behind these pioneering products were present, sharing their vision and expertise.( De Insectenman, Lekker Lupine en Fungifactory)
Dr. Prescilla Jeurink, Managing Director of Future Food Utrecht, highlighted the significance of sustainable food innovation, ongoing research programs, and the broader vision of Future Food Utrecht. As part of the research initiative, attendees participated in interviews, offering valuable perspectives on festive and healthy eating. Shedding light on how sustainability and nutrition can coexist with the joy of shared meals. These insights will help shape future research on food and its role in celebration and well-being.
The evening’s vibrant atmosphere was enriched by live music from Django’s Tigers, creating an enjoyable space for discussion and connection. To conclude the event, guests savored a vegetarian burger made from lupine beans, served on a brioche bun, a delicious and sustainable alternative that showcased the potential of plant-based innovation.
The event was a lively celebration of collaboration, creativity, and curiosity, bringing together science and industry to inspire new ideas and partnerships for a healthier, more sustainable future. All photos capturing these moments were taken by Robin, who documented the evening as the event photographer.
Stay tuned for more Feeding Curiosity events where we continue to explore the next big breakthroughs in food science and sustainability!
