KAMPEN – During a recent dinner with farmer and dietician Irene Prinsen-Bruins from Kampen, dietitians, coaches, professors, an artist and entrepreneurs discussed how to link a sustainable dairy farm and awareness about food and health in one company.
Irene’s ambitions to turn her current farmyard into an Agro, Food and Health center were central during the dinner. Be aware of what is going on in society, was the main conclusion, and make the experience of sustainable and healthy food actually available to the consumer. At ERF-1, the company where Irene still farms and processes dairy together with her parents. , own milk is processed into fresh dairy and cheese. Irene’s question to her table companions was: “ How can I make a future-proof connection between Agro, Food and Health from my sustainable dairy and dairy company? ” The participants were clear: ERF-1 invites you to look more consciously at the origin of your food, and shows how healthy soil, healthy cows and healthy and sustainable food are linked. A new business concept must link up with this and elaborate on current events and needs from society. The researchers from Wageningen UR who were present also wanted to help find ways to make health and awareness at the company concrete. Discover together how to create a place to learn about sustainable, sensible and healthy food. The conversation showed that when you want to create awareness among the consumer, experience and knowledge go hand in hand. That also requires knowledge of what the consumer you already reach is important.
Collaboration offers new solutions
The challenge is, how do we bring that health and sustainability experience to the consumer? A number of conditions have been mentioned. For example, you have to take into account health label systems and regulations. In addition, experience and awareness must also yield something financially for the dairy farmer. To this end, customers are sought who subscribe to this mission. The health insurers and training programs for health care providers were mentioned. The possibility of ERF-1 as a testing ground for sustainable agro-dietics was also discussed, in which the research is also participating. After the dinner, the participants made concrete agreements with each other and brought new insights with them that they can also apply in their own company.
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