How Europe’s Youth Are Leading Sustainable Food Solutions
Editor’s Note: According to the European Commission, over 57 million tonnes of food are wasted annually in Europe, contributing to approximately 16 per cent of the total greenhouse gas emissions generated by Europe’s food system. With households responsible for up to 50 per cent of this waste, are there sustainable solutions that could help the continent reduce its environmental footprint? This piece highlights initiatives from young innovators across Europe working to make this happen while also helping the continent build and improve food safety and security.
Europe’s food system is getting a much-needed shake-up, and young innovators are leading the charge. The Menu for Change Challenge, powered by EIT Food, the Seeding The Future Foundation and the Young Professionals Platform (YPP)—which includes YPARD, APPatEIT, and EIT Food Alumni—has just announced its winners. These trailblazing teams are bringing fresh ideas to the table, tackling sustainability, food waste and accessibility challenges with bold, actionable solutions.
Greenovators (Turkey)
Sustainable cafeteria sourcing
Imagine university cafeterias that don’t just feed students but also educate them about sustainable food choices. That’s the vision of Raife Kotzaoglan, Rajabi Armineh and Bilge Colak, the minds behind Greenovators. Their project transforms university dining halls into eco-friendly food hubs, reducing their environmental footprint while equipping students and staff with practical sustainability knowledge.
The Menza Collective (Czech Republic and Germany)
Greening university cafeterias
Taking sustainable sourcing a step further, Martin Richter, Lisa Maike Buss and Luisa Pereira Goss are investigating how universities can make smarter food procurement decisions. Through research at CZU Prague, they’re exploring how students, staff and faculty perceive and influence sustainability policies. Their findings will shape future procurement contracts, leading to healthier, more sustainable menus in educational institutions.
Alnarp’s Agroecology Farm (Sweden)
Building a student-run, sustainable farm
Could a 2,200-square-meter student-run farm provide food for dozens of families while doubling as an educational hub? Mariana Alejandra Rorero Gonzalez, Marie-Claire Feller and Marie Ingrid Svedhem believe so. Their CSA (Community-Supported Agriculture) model at Alnarp’s Agroecology Farm already supports over 60 households and serves as a “living lab” for agroecological practices. The team offers internships, workshops and partnerships to grow a self-sustaining, climate-smart food community.
Agroboros (Netherlands)
Reconnecting children with agriculture
Farming isn’t just about producing food—it’s about education. Esteve Simon David Helias, Paula Daniela Orduz Ramos and Sarah-Maria Scheid are closing the growing disconnect between young people and agriculture. Through immersive summer programs for children aged 3-10, Agroboros fosters environmental awareness, ecological identity and social-emotional intelligence—creating future stewards of sustainable food systems.