Robert Graham in the Netherlands: A Week of Food, Health, and Innovation
Last February (2025), Dr. Robert Graham and Julie Graham from @freshmednyc spent an inspiring week in the Netherlands exploring the intersection of food, health, and sustainability. Their visit, part of the EatThis. In Residency program, combined innovation in horticulture with a bold vision for plant-based healthcare.
Day 1:
From history to high-tech greenhouses.
The week began at the Westlands Museum, where the Grahams explored the rich history of Dutch horticulture, known as the Garden of Europe. They then visited modern greenhouses at Frestia, learning how data-driven, sustainable practices produce snacking peppers, mini cherry tomatoes, and sweet pointed peppers while minimizing waste and energy use. The day ended with a dinner in Delft with Dr. Hanno Pijl, discussing how nutrition can transform medicine. As Robert put it: “The desire to transform medicine to healthcare starts with what we eat—real food.”
Day 2:
Nature as medicine.
At Koppert, the Grahams witnessed how biological crop protection and pollination are changing agriculture. Robert famously remarked, “Growers are my favorite preventive drug dealers!” The day continued with visits to Harvest House, FVO, and Food Fellows, where surplus vegetables were transformed into healthy, sustainable products. Robert challenged Dutch producers: with local, fresh produce at hand, why not lead the movement toward plant-based diets?
Day 3:
Hospitals, students, and hospitality.
The Grahams visited LUMC Leiden, seeing how plant-based meals are being integrated into hospital kitchens with a goal of 80% plant-based menus. At Hotelschool The Hague, Robert met students passionate about sustainable gastronomy, and at Erasmus MC he led discussions on challenges and opportunities in transitioning to plant-based hospital food.
Day 4:
The Unconference – Who takes the first step?
The week culminated at Koppert Cress with an interactive Unconference focused on transforming hospital food. Experts from food production and healthcare debated who would lead the change and how delicious, plant-based meals could reshape patient care. Robert highlighted that action is crucial—sessions are now planned with multiple Dutch hospitals to implement 80% plant-based menus.
Throughout the week, the Grahams connected the dots between healthy plants, healthy food, and a healthier healthcare system, inspiring both growers and medical professionals to take bold steps toward a sustainable, plant-based future.