The assignment is a participatory scenario development on the different possibilities to achieve a local food supply at Saba. Saba is a Caribbean island and the smallest special municipality of the Netherlands. At the moment most food is imported which makes food expensive for the inhabitants of Saba. At the same time agriculture fields aren’t being fully used. The assignment is to develop different scenarios for a local food market. Optional is a thesis assignment including an internship.
Wageningen UR Science Shop accepted the assignment of FSWS. The research will make you familiar with ‘Participatory Scenario Development’ and is a chance to achieve work experience in the field of the Science Shop and Regional Food Supply. The research will start in September.
Are you interested? Please contact project leader Margriet Goris (cocreation@live.nl or 06-28109539).
Category Archives: Food
Traditional foods at IP in Romania (7) Student reflection
Four previous blogs reported on the Intensive Program on Traditional Foods in Romania which took place during the first weeks of February. Students who participated were asked to reflect on their experiences.
Written by Rineke Boonen.
Saturday the 28th of January the time was come. Four students from Wageningen University replaced Wageneningen for two weeks Cluj-Napoca in Romania. We went to the cold Romania (-20C!) to take part at the Intensive Programme (IP) with the subject:”Microbes and traditional Foods: Competitors or allies”. Continue reading
Oproep Onderzoeksstage “Smaak van het varken”
Gezocht: Studenten die in de periode mei-juni-juli een onderzoek willen uitvoeren naar aantoonbare verschillen in smaak en smaakbeleving tussen verschillend gevoerde varkens van Piggy’s palace in Bathmen.
Het Nieuwe Veehouden van Piggy’s Palace
De familie Stegink uit Bathmen is eigenaar en initiatiefnemer van het Piggy’s Palace concept. De familie bestaat uit Erik, Paula , Bart, Tim, Appie en Hennie Stegink. Appie en Hennie Stegink (ouders van Erik) zijn al in de jaren ’60 begonnen met het varkenshouderijbedrijf. In het project “het nieuwe veehouden” heeft Erik nu een bedrijfsconcept ontwikkeld, waarmee hij als varkensbedrijf duurzaam de toekomst in wil gaan.
Traditional Foods at IP Romania (6) Student reflection
Four previous blogs reported on the Intensive Program on Traditional Foods in Romania which took place during the first weeks of February. Students who participated reflect on their experiences.
Written by Hylke Sibtsen
While watching the airplanes departing from Schiphol airport take-off from a runway with perfectly white lanes of snow on either side I wondered what the IP in Cluj-Napoca Romania would bring. Besides a little bit of information concerning the topic, “Microbes and traditional foods: competitors or allies?”, and that each participating country would present several traditional products of their country or region, I didn’t know what to expect from the IP.
Traditional Foods at IP Romania (5) Student reflection
Four previous blogs reported on the Intensive Program on Traditional Foods in Romania which took place during the first weeks of February. Students who participated reflect on their experiences.
Written by Cho-Ye Yuen
picture: Stefanos Nastis - Valea Draganului
Not knowing what to expect, we arrived in Cluj-Napoca, where it was minus 15 degrees during the day and minus 20 during the night and everywhere was covered with snow. The first day started off well, students from different countries brought their own traditional food and held a presentations about it. Afterwards there was this big tasting where we enjoyed parmigiano reggiano aged 12 and 48 months, French saucisson, different kinds of cheeses and cakes, smoked bacon and off course accompanied by some drinks: strong liquors from Poland and Romania such as plum brandy. The next day was more serious and started with lectures from professors all over Europe. Assignments were given and working in groups with different nationalities was not unfamiliar when you come from Wageningen.
