Caring chefs in residency
Together with a diverse group of chefs and a social designer, EatThis kicked off its In-Residency program with three intensive and inspiring days in the heart of horticulture. What followed was a journey through the roots, realities, and futures of food production—filled with honest conversations, critical questions, and moments of wonder.v
Day 1 was all about understanding where horticulture comes from and where it might be heading. At the Westlands Museum, we discovered how cooperation and inventiveness have always been at the core of the sector. From the origins of auctions to growers designing their own tools, collaboration proved to be the foundation of progress.
At Tomatoworld, Aart shared his vision on bridging organic and conventional growing. His openness and vulnerability—especially in his critical reflections on soil-free cultivation—made a strong impression. The visit to Westlandse Aardbei showed how craftsmanship and innovation come together, driven by deep passion for fruit growing.
At the World Horti Center, the scale and complexity of global horticulture became tangible. We were amazed by the many wonders of food production, including the surprising insight that bumblebees are considered “workers” in pollination. The day concluded at Rijk Zwaan, where the newly launched Veggies First campaign left a lasting impression. By actively tasting and learning together, we experienced how culture shapes our perception of food and how powerful it can be to place vegetables back in the spotlight. The day ended with a warm and generous dinner at a grower’s home
Day 2 confronted us with the realities of markets, systems, and expectations. At Piccolo Mini Cucumbers, we were swept up by Peter’s enthusiasm for cucumber growing, while also learning about the harsh economic reality behind it: massive investments and a market that dictates perfection. As one reflection captured it, consumers unknowingly demand flawless produce—straight cucumbers and shiny tomatoes—leaving little room for natural diversity.
At Koppert, we dove into the world of biological crop protection using insects, fungi, and bacteria. The innovation was impressive, yet it also raised questions about how far we guide and control natural processes.
A particularly meaningful visit followed at Reinier de Graaf Hospital, where chefs, a dietician, and the head of personnel vitality engaged in an open and constructive conversation about food, health, and new possibilities within healthcare.
The day ended at Food Fellows and Harvest House, where we explored the hidden potential of surplus streams of peppers and tomatoes—the ones that are often overlooked. Here, we saw organizations willing to act boldly, investing in food processing despite high risks and costs, and giving value to produce that would otherwise be wasted.
The final day once again highlighted the diversity and creativity within horticulture. At Dutch Wasabi, Sander van Kampen demonstrated how innovation can lead to unexpected crops such as wasabi, soybeans, ginger, and madame jeanette peppers—proof that greenhouses can be spaces for experimentation and bold ideas.
At Van Onselen Aubergines, walking through the lush “eggplant jungle” was a visual feast. We learned that the very first eggplant was named for its egg-like appearance—a variety that is still grown today.
BoereGoed offered a deeply moving example of how social value and horticulture can reinforce each other. The mission to create a welcoming environment for everyone left a strong impression on all of us. At Plukkerij Framblij, the joy of food was tangible: in high season, more than 400 visitors a day harvest their own fruit. This visit also opened an in-depth discussion on biological crop protection in soft fruit.
The residency concluded at Koppert Cress, where technical innovation and creativity meet. Welcomed by Stijn Baan and Niek Bolier, we experienced how design and imagination can truly change the way we eat. Together with a group of travel influencers brought together by Stichting Bezoek Westland, we closed the program with a caring and delicious dinner prepared by chef Pepijn Schmeink—a perfect finale.
In our reflections, one clear paradox stood out: many growers are forced by market demands—and unknowingly by consumers—to deliver flawless products, leaving little room for natural diversity, even though beauty and flavor often lie in imperfection. At the same time, it is remarkable to see how efficiently and at what scale food can be produced from a single plant.
For the chefs—Pauline Appelboom, Anja Hermanus-Schröder, and Monique Moreau—this residency strengthened their determination to transform hospital diets and food offerings. They now know they can rely on horticultural companies to provide the fresh and diverse produce needed to make this change possible.
For social designer Rosalie van Deursen, these days were a powerful motivation to develop new ways of showing how food can be medicine, how the story behind our food can be told, and how design can help move healthcare toward more plant-based diets.
