The Y Team

Challenge based learning (CBL) entails, as its name indicates, a learning approach that is based on a challenge. Well, we could all have guessed that, so let us dive deeper into what learning based on a challenge really means. Normally, we as students learn through theory. That is we read a text, make notes, and can recall those main aspects in exams or our future, at its best. CBL, however, approaches the students’ learning process through practice. In fact, students are confronted with (real life) problems to which it is aimed to find a hopefully effective solution. Although it sounds quite straightforward, coming to a solution requires some steps and analyses that are needed to pinpoint the problem and target the solution to the specific problem. This stepwise approach is divided into three parts, namely Engage, Investigate, and Act.

Other characteristics of CBL are that the teams are mostly multidisciplinary, so people from different specializations are involved. Moreover, students are encouraged to make choices on their own and be fully involved in the process. They are even encouraged to fail, because as the word indicated, failures are a First Attempt To Learning and that learning process not only applies to the content getting more advanced during the process, but also to the students themselves who grow as a professional. It is important to make time for continuous reflections of the work process and share it with the group, so that everyone is able to use insights a single person has shed a light on. Connected to this is the advice to document every step of the work in order to comprehend why certain steps were taken and where a problem might have started.
Let us start at the beginning. In the Engaging phase, students are confronted with a broader problem area. Through initiating discussions and asking questions about ‘Why is this a problem?’, it is aimed to find a specific challenge that can be directly connected to the problem. The key is to ask as many Why-questions as possible because only then it is possible to specify whom it affects and what its underlying process might be. This is what differs from the ‘normal’ learning approach, as we normally try to jump directly to conclusions, but not being precise enough in defining and narrowing down the problem can affect the solution in that the latter is not able to reduce the problem due to not being fitting.

Additionally, there would also be a risk of solving the symptoms instead of the problem itself. Second, in the Investigating phase, the students begin their search. It is aimed to find new information that is relevant to the problem. Different sources are analyzed and a broad scope of domains is researched, so that every possible approach can be considered. Third and last is the Acting phase and only here the students design a solution, which, after its implementation in real life, is evaluated for its effectiveness and adapted if necessary. Here also is a great difference to the ‘normal’ approach of learning, as we take the design two steps further than usual in CBL as we go beyond proposing an idea by implementing and evaluating it. Stakeholders are especially important in the implementation and evaluation, but should be consulted throughout the way and from the beginning on. Although the solution is the aim of the whole process, it should not be the main focus of the work as that should be the process.

The big idea that we have come up with so far is related more to unsustainable food practices and agriculture. We discussed the effects of the inefficient use of land and that most of the world’s crops are used to feed animals instead of humans. To further this idea we also talked about what would happen if we changed this for the benefit of humankind. Related to this ineffective practice of feeding animals so that we can eat the meat or consume their milk is the overuse of water. Hence, meat and dairy products have a big water foodprint compared to alternatives such as grains, vegetables or fruit. Hence, consuming more of the latter would lead to a decrease in water usage. We then changed our focus to developing countries and how most families in these countries generally lack food security and have nothing to eat, thus they scrape by however they can. But, in reality sustainable agriculture could help them overall. Sustainable farming could increase yields for these families. These harvests can in turn help improve food security in developing countries in the long-term. Then, we also took the time to look at the ‘negative’ side of sustainable food practices and what we came up with is that sustainable food is generally more expensive. As well as it might not be available everywhere in a country or in the world. However, we also discussed the fact that the majority of people lack information about sustainable food practices and therefore are hesitant to engage in it.

Chapters of the core reading

2.3 Methane and Other gases
One of the major sources of non-CO2 greenhouse gas emissions is agriculture. Methane is, next to CO2, one of the most important gasses with regards to the greenhouse effect as it is much more efficient in trapping the infrared lights, even though it disappears faster than CO2. This chapter suggests that cutting methane could be easier than cutting CO2 because of its nature and that cutting Methane would also have a quicker effect as it does not stay that long in the atmosphere and thereby helps to reduce the temperature of the Earth faster.

2.8 and 2.9 Dangerous Weather and Droughts and Floods
Dangerous / extreme weather events such as droughts and floods but also heavy rain can harm harvests and make people move from their current location (,which is already harmed by the homogeneity of intense agriculture) to other places where they may destroy untouched nature and biodiversity

2.14 Fresh Water
Modern agriculture uses much water and in times of limited fresh water, this kind of waste may cost us at some point a well-needed resource. Pesticides and other waste products stemming from modern agriculture, poison the water that we need for our food production and health.

2.17 The Amazon
The Amazon plays a crucial role in stabilizing the climate in many ways and it is threatened by agriculture through deforestation and also other threats such as droughts, which are caused by the global warming (which is also partly caused by unsustainable agriculture).

2.18 Boreal and Temperate Forests
Normally Boreal and Temperate Forests harbor many species by giving them (unique) niches to live and evolve in. With human population growing and more need for food, many forests are deforested which harms biodiversity and the planet's resilience to even more CO2 emissions. ‘Sustainable forestry’ is much less effective as it focuses only on a sustainable supply of wood and not on the functions trees normally would have, like being a niche and also a part of the carbon cycle.
A solution suggested in this chapter is to: let mature and old forests grow, which speaks against the current trend of the food system which asks for more and more space and therefore threatens these old (,untouched) forests. Also one advice is to increase the time between harvests which also speaks against the trend of agriculture for constant growing instead of taking things slower.

2.19 Terrestrial Biodiversity
When we first changed the ecosystem and biodiversity, it was in a slow and less weak manner than nowadays. Back then, heterogeneity was still given and throughout the year there were different crops, and much more natural space. Now we dominate the ecosystem and thereby destroy it. We farm over 30% of land which shows why unsustainable food production is such an important challenge of climate change to tackle. Also through our use of pesticides in agriculture, pests occur more often and natural pest controls decrease, which not only harms biodiversity but also humans directly.

2.20 Insects
Insects help to keep the soil we need for food healthy but are dying due to global warming and our use of pesticides. For example bees are crucial to our food supply and are also decreasing in number, so our food supply is already threatened. The chapter suggests alternative farming systems such as organic or biodynamic farming, nature-friendly farming with more small farms employing many more people, and producing mainly fruits and vegetables rather than meat.

2.22 Soil
Soil is needed for good food production and a resilient and stable environment, as it is involved in the carbon cycle. The climate change may lead to harm in the carbon cycle, which could turn into a positive feedback loop:

The chapter suggests that by growing more trees and other deep-rooted plants and protecting them, as well as adopting sustainable agricultural practices CO2 emission can be reduced effectively.

Efficiency is integral to addressing the climate crisis and unsustainable food practices due to its multifaceted impact. By lowering input costs for farmers and producers, efficiency increases economic viability and makes sustainable practices more alluring from a financial standpoint. These cost savings support the implementation of environmentally responsible farming practices while also boosting the agricultural industry's overall profitability and resilience. Efficiency is essential for reducing the effects of the climate, as our overshooting of resources harms not only the planet but also us in the long term. The usage of excessive amounts of chemicals and ineffective transportation methods are just two examples of practices that are not sustainable. The pursuit of efficiency also encourages innovation and the creation of cutting-edge techniques and technology that can lessen environmental harm. A more robust and sustainable food system in the face of climate change is possible primarily due to its scalability, which guarantees that these sustainable solutions can be implemented on a global scale.

A) Round table discussion on Unsustainable Food Practices

Fairness is an aspect that is worth considering when thinking of ideas or solutions to the climate crisis. This is because it addresses the social and ethical dimensions of these issues. In the context of unsustainable food practices, transitioning to a sustainable food system also promotes fairness and equity. With large-scale agriculture and food production dominating and small-scale farmers and local populations being marginalized, the present food system frequently maintains disparities. Local farmers and communities can be empowered by sustainable practices, such as encouraging local sourcing and fair trade, which ensures a fair distribution of advantages and opportunities. Redirecting surplus food to those in need and decreasing food waste both improve society's concerns with food availability and equity. Fairness is also an integral part of addressing the climate crisis and unsustainable food practices because it ensures that the transition to sustainability is not only environmentally responsible but also socially just and inclusive, ultimately leading to more effective and sustainable solutions.

B) Challenge Based Learning and our take on it

C) THE BIG IDEA and its connection to the global crises + relevant chapters

Our big idea focuses on the consumption of sustainable food and why people do not engage in it and how come there is a lack of information about how to eat sustainably.

Who is We?
First off, when we were asked to think about who 'we' are in class, it got us thinking about all those struggling communities that are already facing the effects of our collective actions. These people aren't exactly looking for the latest sustainable recipe blogs because their priorities are quite different. For example, the population of Tuvalu, a place where sea levels are rising so fast that life is changing dramatically. In such harsh conditions – whether it's sea level rise or pollution – survival takes the front seat, and saving the planet through sustainable food practices isn't the top concern. Hence, those who contribute the least to the change of the climate are affected the most by it and need to adapt their daily living techniques to those fitting today’s weather and climate.

Survival First, Sustainability Later
Imagine having to live in a place where the ground beneath your feet is slowly vanishing, or where pollution makes the air you breathe a health risk. In these situations, surviving each day becomes more important than making eco-friendly food choices. The Tuvalu population's story isn't unique. When sea levels rise, it's not just homes that are threatened; it's also their food security. Higher sea levels mean more salt in their farmlands, which leads to crop disasters. So, they're not just lacking information about sustainable food; they're struggling to put any food on the table. And although these communities are known for their adaptability and they work hand in hand with nature, they are beginning to struggle to find their way. However, the wealthy can learn from those communities in that they show how resilience can be built when working as a team and not as single individuals who want what’s best for themselves. In the Sahel, the Indigenous people show how we can live more sustainably, and they use their knowledge to find alternative seeds that resist the temperature change. Hence, if we just give them a voice and acknowledge their expertise, we would probably be further ahead than we are now.

Predictions and Averages Don't Cut It
One key thing we've learned during the lecture is that communities facing these enormous challenges don't pay much attention to predictions or averages. When your daily life is a constant battle, abstract information about future consequences feels like a world away. So, while we're all on this journey to embrace sustainable eating, it's vital to recognize that not everyone has the luxury of making it their top priority. We need solutions that address these real-world challenges, making sustainability accessible to all.

How do we help?
It is important for governments and different organizations to recognize the effects of climate change on food security and take action. Foods should be made more resilient to extreme weather events such as floods and droughts. Organizations could engage in agricultural infrastructure, food storage systems and so on. It should be listened to the communities who are in the middle of living with the changing climate and who have already found ways to live with it.

We first thought about why we as a society in the Netherlands but also globally should care about unsustainable food practices. We thought about the social implications these practices have for us. First, the food market is one of the biggest markets, if not the biggest market, in the world, which means that it affects every person on this planet (except for those who can feed themselves). Second, this huge market includes a lot of individual choices and options, which we can make on a daily basis. That is why sustainability with regards to food can have a huge impact on the environment, good or bad. Third, sustainability and its positive impact on the environment affects all of us in the sense that sooner or later everyone will be affected by the threats that climate change poses if we do not work towards sustainability. Therefore, to connect all these points, the food market and sustainability in this sector is essential for helping with the climate crises while being relatively easy to address as we all consume food daily and therefore have daily opportunities to choose the more sustainable option. On the other hand, we also thought about the downsides of promoting sustainable food practices in society. We concluded that many people, also because of their lack of knowledge, do not actually know which food is healthier and which is better for the environment. This makes a healthy and plant-based diet more accessible to people who have received a higher education. Also those who have received higher education are often the same people that earn more money, which also affects the implementation of such diets, as vegan or vegetarian alternatives are often more expensive than the meat-based option. Therefore, having a plant-based, healthy diet can (and often already is) seen as a privilege for the rich. Still, we think that by educating (young) people on how to shop, cook and eat healthy, sustainable (plant-based) and cheap, we can reduce CO2 emissions significantly while also considering its social implications. People could for example learn how a nutritious meal can look like without meat and also that vegan (/vegetarian) alternatives are not a must for a plant-based diet. One way of helping people to shop more sustainable could be to provide the carbon dioxide footprint next to the product you can buy in the supermarket. Furthermore, we thought about the accessibility of local sustainable food in the supermarket and how even within a plant-based diet, it is still important to focus on sustainability and for example to not choose the unseasonal fruit that has been imported but rather the seasonal local fruit. Also, as mentioned earlier, this approach with education and accessibility focuses more on young people, as they did not yet develop a full eating ritual and are more open to new practices. Additionally, because at least in many European countries such as the Netherlands, children have to go to school for a fixed amount of years, this could be a place where children can receive such an education without differentiating between richer or poorer families.

What is important in defining a problem in a scientifically satisfactory manner?

One of the first important steps of conducting a good research is to define a problem in a scientifically satisfactory manner. “Intelligent research design” by Hancke (2009) has depicted some foundational information on research methodology. Based on this reading, in order to define a problem in a scientifically valid manner, it is crucial to consider the factors below.
Firstly, a right question should be asked. This means the research question should be structured in a way that allows room for the possibility of being proven wrong. To make it understandable to the broader audience, the question should be simple, clear, and free from specialized terminology. Secondly, it is important that your research question is “down to earth”. This implies that the question should be relevant to the real-world issues, and try to explore the gaps between existing studies, trying to answer things that are maybe overlooked by other researchers. This also helps broaden the policy, politics, and literature discourse. Thirdly, a problem statement with scientific precision should also be grounded in empirical evidence, meaning it could not be out of only contemplation, or out of a TikTok video you watched recently. It should be constructed based on existing empirical material, data analysis, or case studies, which either supports or challenges your proposed argument. Last but not least, defining a problem statement is a evolutionary process the first question might not be the end of it all, it’s important to be flexible when new ideas and dimensions emerge along the way. As you experience the process of rethinking, refining, looking back at the questions, new angles, and changes will also appear, which could make way for more in-depth and creative approaches to your problem.
Approaching our big topic “Unsustainable food practices”, one of the questions that we will examine is: “How can we make information about sustainable food practices accessible to consumers in Enschede, especially in supermarket and school?”.

Reflect on the action research article that is relevant to your challenge area: What problem definition and research question are central to it? And how could it help you better define your problem and question(s):

The article Action Research as a tool to measure progress in a sustainable food cities (2019) by Moragues-Faus, A. provides good insights and a blueprint on how to conduct an action research when approaching the big topic “unsustainable food practices”.
In the article, it is quite clear that the central problem definition in the action research article is the need to transform food systems in urban areas to address rapid urbanization, socio-economic inequality, and ecological degradation. It also highlights the urgency of delivering health, well-being, prosperity, equity, and conservation of natural resources through sustainable food systems.
With the central problem being defined, its research question focuses on the ways in which people measure the progress in sustainable food cities and develop indicators that can effectively assess the impact of urban food policies and initiatives. The article also explores the challenges faced in conducting food system assessments and discusses the potential role of action research, particularly co-productive and reflective practices, in addressing these challenges.
This article has provided us with useful and in-depth information about the need for food system transformation in urban areas, aside from our current focus on the angle of food consumers and food information. This has highlighted the challenges faced in measuring progress and the impact of urban food policies. By understanding these challenges, we might have to consider and identify the gaps and areas that need improvement when thinking of ways to make information about sustainable food practices accessible to consumers in Enschede. We should take into consideration the fact that there are challenges of balancing different types of knowledge and exposing the values mobilized through assessment exercises. With all the complexities involved in promoting sustainable food practices and the need to consider diverse perspectives and interests, what questions should we ask ourselves and our stakeholders to find out solutions?
Another thing to consider from the article is the importance of reflecxive governance. When addressing food insecurities and sustainability challenges, it is suggested that adaptation and collective resolutions of issues are used. Through the article, we gained insights on how to communicate effectively when delivering information to consumers. One thing the articles also discussed is participatory approach. With the case of Sustainable Food Cities Network, we learned that this approach can be used when engaging with consumers, supermarkets, and schools in Enschede.

c) Our Big Idea connected to Global Injustice

b) The Importance of a Good Problem Defintion

Thahn, Vrea, Elvira, Alessa & Jule

Blog #1: Global Crises and Big Ideas

Blog #2: Global Injustice and Our Big Idea

Blog #3: Bridging Systemic and Experiential Thinking

When starting our conversation, we were mainly focused on improving and providing education and knowledge on the topic of sustainable food practices. The first component we focused on whilst discussing our idea with the stakeholders was conflicts of sustainable food practices. Whilst talking to the first stakeholder we put forth the conflict of a lack of education and knowledge about sustainable food and how one can cook, purchase and lead a sustainable food lifestyle. We asked him what our first step as a consumer should be towards becoming more sustainable in our food choices. His response was that indeed our main idea about increasing knowledge of the general public and spreading education and knowledge more widely, so that everyone is thoroughly informed should be the first step. He continued by saying that on a more psychological basis, understanding and changing the perceived social norms of people is very important. People buy and lead a lifestyle that they think is and will be accepted by the masses. The next question we had for him was how this knowledge can be created? He pointed out that it should definitely start in schools (like we said in our presentation) as it is easier for a new generation to make the change. He also mentioned that we could get involved in spreading the word through online platforms such as social media. The stakeholder also said that doctors should be addressed as well, as they also lack sufficient knowledge and ultimately can advise patients to eat more sustainably. Before we asked our next question, we changed the subject of sustainable food from education in schools to supermarkets. We expressed that we believe that a possible way to change what shoppers buy is by adding the carbon footprint of products on their packaging. However, we also noted that a similar concept already exists, namely, animal welfare stickers, and they are not as effective as it was hoped they would be. We continued our table discussion by asking him what his view and ideas are on progression in supermarkets and their sustainability. He stated that animal welfare stickers are connected with a price increase and with products that have a lower carbon footprint it is not necessarily the case as well as carbon footprint stickers would be harder to define. This is because individuals would need prior knowledge and it would not be easy to have standardized measures. He noted that one way we could make a change is by putting information on flyers on products (e.g. they are sustainably produced). Finally, we asked him what his preferred outcome would be and what solutions he sees? He explained to us a plan that ideally would take up to 2 years. In these two years supermarkets would begin encouraging sustainable choices and therefore consumers would be more inclined to make these choices (in this case plant-based diet). Supermarkets would also display more sustainable products and advertise them more, ultimately supermarkets would become more plant-based.
Our next round table discussion was very informative as well. During this discussion we strayed from the educational and information spreading idea and focused more on the practical side and what big conflicts there are and how they can ultimately be changed. Here, we concluded that spreading information through supermarkets would probably not be very effective, as when people go to a supermarket they tend to know in a ballpark what they want already and generally do not attend to information or advertisements that are hanging in the supermarket. Additionally to that we also discussed that even though there is enough information out there, people still make the ‘wrong food choices’ so to say, so instead of focusing on education how do we increase the purchasing power of people buying sustainable food? The main conflict we found in this discussion as to why people eat unsustainably is because costs of sustainable food are higher. After this we started talking about what real life actions can be taken to tackle this issue and we thought about if the government began sending out vouchers that decrease the price of sustainable foods in supermarkets. The stakeholder invited us to think about what other ways we can increase the purchasing power of individuals. We then got into a talk about local farmers markets and why they are not so popular amongst all age groups in the Netherlands and Germany. We concluded that they are not popular because they are inconvenient, for instance they are only open at certain times, certain days and certain locations (e.g. 10am -2pm on a Tuesday, only in the city center). Then, we focused on the benefits and costs of having these vouchers. The advantages in this case would be that individuals would get a discount, they would therefore have a variation in their diet, and thus the health costs would decrease. The disadvantages would be the more plant-based diets could clash with cultural beliefs, financial restraints in purchasing these (despite the vouchers), and finally unsustainable farmers would now suddenly lack consumers. We thought of some possible solutions for these conflicts. Firstly, for the financial constraints and to motivate unsustainable farmers to turn sustainable, locals could volunteer at farms to reduce the costs of farmers and perhaps also get discounts. Additionally, we found that the reason people do not just grow their own foods is because it takes a lot of time. If we challenge the conflict of time poverty and allow them more time to grow their own food, perhaps more people would be willing to become sustainable in their food choices. Moreover, to motivate the unsustainable farmers to turn sustainable, the government could pay the farmers the discount people would get with the voucher. Finally, we could make buying food an experience; a market where you socialize with locals, family, friends, whilst drinking coffee and buying sustainable foods.

a) Brainstorm with Stakeholders

b) Most striking insights

The pop-up classroom and the discussions with stakeholders had not only provided us with valuable insights, important questions, and new ideas but also challenged us to think about different dimensions of the problem. Indeed, one of the most striking insights from the pop-up classroom was about the method in which we deliver the information rather than the amount of information itself. When thinking about how to help people make more conscious and informed decisions of food, we wanted to start from education and bringing awareness. However, a more practical look at this problem was discussed among the group and the stakeholder, and we have to think again if the information given out to groceries shoppers are too little or too much. A way to look into this would be to categorize the type of information, for example, instead of providing information about how unsustainable this product is, we could focus on telling people how to use this products to create the same meals, or where to buy more sustainable alternatives in markets instead of supermarkets.
Additionally, there are two routes for supermarkets solutions, one is intervening inside the supermarket, for which the advice are to put flyers, infographics, or stickers instead of food labels. The other route, intervening outside of the supermarket, would be to give out food vouchers to customers, or encourage them to shop at farmers markets instead. Food vouchers idea appeared to be a very interesting and most striking idea, considering both its potential and conflicts. Moreover, encouraging people to shop at farmers market could be realized by making farmers market a social activity other than just grocery shopping. A great example for this is from our stakeholder about markets in Australia where people come there to buy fresh products and socialize with friends. Markets are made reachable, beautiful, and sustainable for consumers. Looking at the local setting, Enschede has farmers markets but it is not the most convenient option for most people, so this is one point to think further about.
Last but not least, since the cost of sustainable choices of food seemed to be the hardest side to tackle when promoting sustainable food practices, it could be beneficial to to focus on increasing the purchasing power of customers instead of lowering prices.

Our Target group is tailored to University Students in Enschede. We believe that they are suitable for our challenge of making sustainable food practices more accessible and affordable for society. University students live on their own - mostly for the first time - and have a limited financial budget that hinders them from adopting a healthy and sustainable diet in a world where these products are more expensive. However, we know for ourselves that most students are interested and willing to adopt such a diet if there would not be a financial aspect. Hence, it seems promising to achieve change in this target group, since their willingness to change is high and they constitute a major part of the population in Enschede.

d) Redefinition of our BIG IDEA

Based on the text, the big idea has evolved from a primary focus on educating and spreading knowledge about sustainable food practices to considering practical ways to address the challenges and conflicts associated with sustainability. The essential questions have shifted towards increasing the purchasing power of individuals buying sustainable food, rather than solely focusing on education.

After the pop-up classroom and discussions, the most relevant questions include:
How can we categorize and deliver information effectively to grocery shoppers to promote sustainability?
Should we focus on practical aspects like encouraging farmers market shopping and making it a social activity?
How can we address the cost barrier of sustainable food choices without lowering prices?
What methods can be used to intervene both inside and outside supermarkets effectively?
How can we create a more convenient and attractive environment for farmers markets?

The big idea now centers on improving sustainability by enhancing the purchasing power of consumers and exploring innovative methods to promote sustainable choices.

Blog #4: From System Failure to System Change: Data Collection Plan

First, we thought about what we want to look into more deeply and investigate. While taking a look at our general questions from the last pop up, we noticed that we were already thinking of solutions, even though we did not investigate the actual problem yet. That is why we though about possible stakeholders, whom we should include and whom we could question what the actual barriers are to consume sustainable food. In the last pop up, we noticed that different stakeholders consider different aspects to be the barrier to people adopting a plant-based, healthy and sustainable diet. One stakeholder suggested that it was the price of sustainable (and healthy) food in combination with the lack of knowledge about how a sustainable, healthy diet can look like and what is needed to be bought and how it can be cooked. Therefore, we focused more on the price and the lack of knowledge/ education with regards to a sustainable diet. Another stakeholder on the hand suggested that people have enough information about sustainable food options and that the price is one of the main reasons to not eat more sustainable. Following from that, we thought we should first look more into literature about earlier investigations in this direction and wrote down some general topics, for example food choices in regards to culture or religion, we want to learn more about. Additionally, as we want to focus mostly on students at the Univeristy of Twente (because we think that is the most realistic choice of a target group), we concluded that we also need a survey amongst them to investigate their explicit barriers and how they might differ with regards to for example their demographics. We wrote down some questions that we might ask in the survey and narrowed down our research question to “how can we decrease the barriers that hinder students from the UT from consuming sustainable food?”. To answer our research questions, we are now taking the first step by defining these barriers.

b) Data Collection Plan

First, we will do a literature search to find out what studies were already conducted into the topic of sustainable food practices and food preferences among university students. We hope that this will give us insights into what specific aspects we can focus our survey on and that we find some questions from these studies that we can use in our survey. Based on this research, we want to collect data from UT students to find out about their current food practices and grocery shopping habits, so that we gain a current status of where students in terms of sustainable diets stand. For our data collection, we will conduct a survey with students from the University of Twente. With this survey, we aim at finding out what food UT students prefer, what their diets look like, what their dining habits are, and what they prioritize when doing their grocery shopping. Besides, we want to collect demographic data to be able to understand how food preferences differ between gender, age groups, study programmes, and what role cultural practices play. We hope that these questions will give us insights into what hinders students in adopting a sustainable diet, so that we can work on a solution that solves the most prominent struggle of university students with regards to sustainable food practices. In order to reach as many students as possible, we plan on distributing the survey among several student groups by utilizing the connections we made in this minor.

c) System Failure and System Change

Systemic failure in addressing the challenge of food sustainability can be attributed to interconnected factors. Consider for instance the following influences of system failure; resistance to change, complexity of the issue and short term focus. Now, let’s talk about these influences one by one in more detail.
Something that has a big impact are people’s habits. Striving to change people’s eating habits sounds like a good idea but in reality is not easy at all. Oftentimes this is met with reluctance and push backs which in turn slows down the much needed transformation. Additionally, the mix of environmental, economic, social and cultural elements to this topic makes finding a solution that is fitting to everyone near impossible, which leads us to the systemic failure we are facing today. Another reason for this systemic failure is the lack of alignment in interests and priorities of stakeholders, which can hinder the development of a collective effort to achieve sustainability in the food sector. Lastly, most often we have seen rather short-term solutions to sustainability in this sector. In reality, we should be focusing on long-term solutions that work.

Blog #5: Post pop-up classroom: Looking toward the future

a) Summary of the Pop Up

The pop-up classroom get us all to look again at the results from the survey and see what is important and how we would use the information to think about possible solutions in the next steps of the project. The insights from the survey show that people (mostly female students) have access to sustainable food options, prepare food to eat from home instead of eating at the university’s cafeteria, go to supermarkets (especially Lidl) often instead of farmers market. This implies that students prioritize options that save them money, like preparing their own food because it’s cheaper than eating out, or not getting the more sustainable but less cheap option. Another factor that might influence how students choose to eat unsustainable food is convenience since not all students live in the city center or near farmers markets, most of them choose to go to nearby supermarkets. There is also respondent that stated that they have cultural barriers to opting for a plant-based diet, which means their eating habits, convenience of knowing how to cook familiar food, and taste preference don’t encourage the change to plant-based diet or even flextarian lifestyle. Knowing the barriers to students’ sustainable food practices from survey, real-life observation, and literature review, however, does not mean there would be easy solutions. This is because, for example, making canteen food cheaper while implementing vegetarian food could be an effective nudging method, however, it requires a change in the contracts between the university and its restaurant partners. Connecting the available information brings us to a thought that while there are people who have more sustainable way of consuming food, it is more because of personal preference, health concerns, or experience of shopping sustainably, other than for a “greater good”. These lead us to not following the food vouchers or food labels solutions but instead think about creating a community kitchen, farmers market on campus or the combination of the two. This is expected to create a sense of community, bring markets (something that is also has a socializing aspect) closer, more convenient for university students, cooking together suggests alternative for plant-based meal ideas, growing food encourages a more conscious consumption of seasonal/sustainable food. It is also significantly crucial to acknowledge the difficulties of these solutions, such as presenting a prototype, getting a license for market, organizing and working with different stakeholders outside the UT, convincing participators, budget, sustaining the continuation of the cooking/growing/market events, and measuring its impact.

In this pop-up, we were not able to directly speak to stakeholders but we did talk to our tutor who had a conversation with the UT about a more plant-based diet on campus. Following that, we gained knowledge about potential legal/ political barriers, for example a contract of the university with the caterer which does not allow the university to make the prices themselves. Also we talked about other approaches instead of trying to change the current system, establishing something new. Therefore, we thought about who might be interested in selling sustainable food on campus and came up with farmers markets on campus. On the other hand, we noticed that being allowed to sell food on campus might be a barrier. We also talked about barriers and following from our survey results until that point financing was the most important issue. Therefore, we did not talk as much about time, knowledge or social aspects. From our other tutor, we run across other issues in the farmer market idea, as these markets normally do not supply food that is ready to consume. Because of that, we thought about how we could make it possible to change this and discussed having people cutting the fruits and vegetables for you or having a community kitchen where students can prepare their food. Afterwards, we also discussed a “campus garden” where we apply a similar principle as one of the stakeholders (that we unfortunately could not talk to) by having members and a main farmer who work together to grow food sustainably and then consuming it on campus, which would make it also a social activity.

b) Striking Insights

c) Reflection on Investigation

It appears that one of the most intriguing solutions is the idea of having a farmer's market on campus. This solution addresses several key issues, such as the high cost of fruits and vegetables (economic), the desire for sustainable food options (environmental), and the need to make sustainable food more accessible (social).
The idea of vegan student associations offering affordable student lunches is also intriguing because it addresses economic and social aspects. It provides an affordable and sustainable food option for students.
However, there are several implications to consider:
Legal and Political: There may be legal barriers, such as contracts with caterers, that need to be addressed to implement these solutions. Additionally, government policies may need to change to support these initiatives.

Technological: The influence of social media on diet choices is an important consideration. Ensuring accurate and reliable information is crucial.

Cultural and Social: The solutions should consider cultural barriers and social norms, such as the preference for meat. Peer pressure and family backgrounds play a role in food choices.

Justice-related: The solutions aim to make sustainable food more accessible, which aligns with social justice goals of ensuring equal access to healthy and sustainable food options.

Stakeholder perspectives, though not directly obtained, have influenced the consideration of legal and political barriers. The idea of farmer's markets and community kitchens may involve multiple stakeholders, including the university, farmers, and students, which would require collaboration and negotiation.
The survey results indicate that students prioritize cost and convenience, which should inform the design of these solutions. However, implementing these solutions may require changes in contracts, policies, and regulations, as well as addressing the challenges of sustaining these initiatives.
In summary, the most intriguing solutions are those that address economic and social aspects while considering legal, technological, cultural, and justice-related implications. The perspectives of stakeholders, particularly the university and students, have shaped the focus on these solutions and the need for legal and policy changes.

At the core of our research lies the critical data we've gathered through our survey. This survey has been instrumental in shedding light on the perceived barriers that students face when contemplating the adoption of a more sustainable diet. It serves as the compass that guides us in identifying the most significant challenges that warrant our attention. Nonetheless, we must acknowledge a limitation we currently face. The sample size of our survey, while valuable, is not yet substantial enough to draw definitive conclusions. We're actively working to expand our participant base, thereby ensuring the robustness and accuracy of our findings.
In addition, the recent brainstorming session during our tutorial produced a range of promising ideas aimed at promoting a more plant-based diet. However, to turn these ideas into actionable initiatives, we must undertake a comprehensive examination of campus policies, laws, and regulations.This is a vital step in ensuring that our concepts align with the established guidelines and frameworks, both in terms of feasibility and compliance. By harmonizing our ideas with the existing regulatory landscape, we are poised to make a lasting and legally sound impact.
In summary, our research journey is a blend of survey-driven insights and the careful consideration of regulatory requirements. Through this two-pronged approach, we aim to drive the adoption of a more sustainable diet that's both community-focused and legally sound.

Blog #6: Designing and testing our solution

The solution developed by our group is centered around the concept of a farmers market on campus, aimed at addressing the challenge of providing sustainable and plant-based food options to students while incorporating various innovative ideas. To address the initial challenges, we considered approaching established sellers from the city center to participate in our campus farmers market, checked university policies for a suitable location, and proposed hosting it once a week to minimize conflicts with existing catering services.

Recognizing that raw vegetables and fruits may not be practical for students with limited time, we brainstormed the idea of using the kitchens of study associations and creating "too-good-to-go" bags with recipes and ingredients, making it convenient for students to prepare meals. To overcome the obstacle of students not accustomed to farmers markets, we envisioned transforming it into a social event, allowing people to not only buy food but also interact and sample warm drinks and food, thus introducing a new way of consuming food.

Our prototype involves a weekly farmers market on campus, offering farmers an additional venue to sell their products, including "ugly food." Student's willingness to buy healthy food, along with the positive response from surveys, reinforced our belief in the market's success. We also considered the sustainability aspect by planning to use leftovers from farmers, reducing food waste. Additionally, we suggested offering "too good to go" bags and recipe bags that change weekly to make plant-based meals more accessible and enjoyable. To enhance the prototype, we aimed to include multiple languages in the recipe bags and make the market a social activity to encourage more people to participate and change their dietary habits without fear of judgment.

Overall, our solution involves a multifaceted approach, combining a campus farmers market, recipe bags, and sustainability initiatives to promote plant-based diets among students and create job opportunities for international students.

With this idea, our intended audience will mainly be students, but we could see it having an impact on university staff as well if carried out successfully. And while this is a potential solution, we acknowledge the frictions that might emerge in this scenario. Firstly, this farmer's market can only be organized with the collaboration of all the stakeholders. This means we have to persuade the farmers to participate, and the students to join in on preparing food, offering spaces, and participating in the market itself. Secondly, the system of logistics and infrastructure should also be supervised carefully to ensure there are no counter-effectiveness. This includes ensuring the safety of the food consumed, the minimization of plastic bags and food waste, trash management, and the hygiene of the university campus. This could be a lot of things to manage for the scope of activities in one market event. Additionally, the organizing work, as well as staff, and volunteers might be time-consuming and require careful training, which can be hard to manage. Thirdly, as this is not the most simple solution, one important thing to consider is how we could sustain this idea and make it a long-term thing. This is because to create a long-term effect and cultivate sustainable habits, the intended audience should be exposed to this scenario on a moderately regular basis. Therefore, making sure this will happen requires the supervision of all the steps named above. Lastly, Ensuring that the produce is priced reasonably for students and staff, while also providing fair compensation to farmers, can be a delicate balance. Hence, these are the factors we need to consider carefully when organizing such event at the university.

a) Our solution and its relation to the big idea

b) Process of our Prototype

We were really interested in bringing a new solution to the table, because the already established ‘players’ at the UT providing food services would be more challenging to influence (e.g., policies, finances etc.). We decided to explore the idea of a farmers market, much like the one in the center of Enschede every week. We thought of having a farmers market on campus. But then a lot of questions arose such as, who will be selling at our farmers market, where will it be located on campus, will this be too much of a clash of interest for the already established catering on campus? We had a lot of unanswered questions. We decided that to solve the first issue, we would go and ask the already established sellers in the center if they would be willing to sell on campus. To answer the second question, we would need to check the policies of the UT and ask whether the space in front of the Waaier building could be used for such an event. To answer our last question, we decided that as a start it would be a good idea to host this farmers market only once a week so that there will not be any conflict.

The idea of having a farmers market on campus sounded great but what set us back is the fact that we wanted to eliminate barriers of students to consume more sustainable food, whereas the farmers market would sell raw vegetables and fruits, which cannot be cooked and eaten in a 30-40 minute lunch break. And, even if they could be cooked during the lunch break, where? We then started discussing asking the study associations to let students of that association use the kitchen that they have. However, we decided that this could mean an overcrowding of a small space (aka the kitchens) thus some people might not get to cook their food. Additionally, a problem that arose whilst discussing this was, maybe students do not know how to actually cook? To solve this problem, we still thought of using the kitchens of study associations but an addition was to create these so-called “too-good-to-go” bags which include a paper with the recipe and the necessary ingredients. That way the students could just follow the steps, and perhaps do it together.

Another set-back that we thought of is that some people are not used to going to a farmers market. And thus, they might not be so keen on doing so. A possible solution to this problem would be to make the farmers market into a social event every week. That way, people can buy food, try maybe warm drinks and food samples and socialize. This will also teach a wider group of people another way of consuming food.

As for our prototype, we thought about offering a farmers market on campus that would take place once a week. This market is thought to give farmers another chance to sell their products during the week and it might allow them to also sell their “ugly food”, which might not get sold at the normal markets in the city center. As students have been shown in our survey to be willing to buy healthy food and also already eat quite healthy, we are convinced that students will attend these markets. We also asked several students how likely it is that they will attend such a farmers market and found that almost all would be willing to visit the farmers market when it takes place on campus. Regarding the farmers, we are certain that they would be willing to put up their stand on campus since there might be the possibility of not needing to pay for the stance as they need to in the city center. However, if they do not want to spend the time , it would already suffice if they only provide the university with products and students then sell these. As farmers do not always get rid of everything they sell, we are certain that there will always be some fruits and vegetables that are leftover and open for us to use. We need to reckon though that the products will vary each week as leftovers might vary. Hence, this main solution seems promising to succeed in increasing plant-based diets among students. Additionally, with this idea of using the leftovers, we also tackle another problem of throwing away food that could still be used.

Another solution is offering too good to go bags on these markets, as well as prepare recipe bags (bags that include recipes for healthy and plant-based dishes and also already contain the products you need for cooking those). We obviously would change these recipe bags each week since the products that are seasonal vary also. However, we could - in order to convince people that plant-based meals are delicious and tasty - make some meals at home and bring taste tests to the market, so that people can taste what the finished meal of the recipe bag tastes like.

The ‘too good to go’ bags are offered by restaurants and supermarkets on a daily basis and can be picked up in the evening. Students can be hired to pick them up and prepare the recipe bags. That way, also international students would be able to get more jobs. In conversation with students from different cultural backgrounds and nationalities, we found that the idea seems to be promising as almost everyone was looking forward to more job opportunities for international students and the promotion of ‘too good to go’.
Aligning with our survey results, students are found to have little time for cooking, and rather prefer simplicity and no complex meals or products. By providing the recipe bags, students would save the time they need for grocery shopping and searching for a recipe.
However, in order to improve our prototype after the conversations that we had, we should be aware of including several languages (maybe even as a QR code), so that everyone can easily understand what steps the recipe entails. Another improvement would be to make the markets a social activity, so that we can make sure that as many people as possible will visit the market and be invited to change their habits, as well as their fear of being judged by changing their diet.

c) Reflecting on our testing process

Before November 6, we still need to ask the seller at the farmers market in enschede city whether they would be willing to be a part of a farmers market on campus. Therefore, we got the tip to look out for farmers that are not as busy and who are able to actually reflect on the idea and its consequences for them. Furthermore, we need to check the policies whether we can do such an event for example in front of the Waaier as that is the center of the campus where most student traffic is. Therefore, we could either speak to someone who has some knowledge over the contracts of the UT or we could also talk to people that already did an event at the Waaier and ask them how they got their spot, which might be easier than getting insight into the contracts.

In order to be able to present our idea we thought we could maybe make one or two example bags and explain how they can vary and why they are sustainable. Also we thought about actually cooking something in order to have a taste test in the pop up and convince the attending people that plant-based meals can also be nice. Additionally, we want to visualize our farmers market with some form of map, where they can see that it is not only a place to buy food but also to socialize, try new things etc