HAS Food Experience
FoodManShip Awards conclude the first fully online HAS Food Experience The HAS Food Experience 2021 is over. The event took place completely online from 1 to 5 March this year, and was traditionally ended this afternoon with the presentation of the annual FoodManShip Awards.
The general theme of this edition was Tasting Talents. Getting acquainted with our students and their innovative projects was once again the top priority this year. We offered an inspiring programme throughout the week, based on specific categories. Visitors could choose from more than 200 4th year HAS students for one-on-one chats, and there were more than 130 food projects on show, divided into 5 categories: Producing Responsibly, Consuming for Tomorrow, Doing Good Business, Designing Sustainable Food Systems, and Enjoying Food. Sustainable development goals, to which HAS University of Applied Sciences has actively committed itself, were an important aspect in these categories.
Check out our HAS Food Talent Magazine!
Live talk shows
There was a live talk show every day on one of the above 5 themes. During these talk shows, HAS lecturer Marjo Baeten interviewed lecturers, partners from the professional field, and talented students. The talk shows were broadcast from partner Appèl Catering’s Experience Centre. Every day, chef Kees Gorter made a meal for the table guests that matched the category discussed, such as a salad and granola bar with mealworms on Thursday.
The annual FoodManShip Awards were presented on Friday afternoon The winners were brought to the studio for the event, while the runners-up were surprised at home.
Category ‘Producing Responsibly’
- Winner: Coffee Bite by Jordy Poppelier (20)
- Runner-up: Powder Prediction by Lieke Hermans, Pim Beekwilder, Guido Kaldenhoven and Ilke Hendriks (02)
Category ‘Consuming for Tomorrow’
- Winner: Uit Groenen's Keuken (From Groenen’s Kitchen) by Maud Groenen (2.10)
- Runner-up: Better Bites by Guusje van Vleuten (2.30)
Category ‘Doing Good Business’
- Winner: Happy Plates by Ellis van Ierland (3.06)
- Runner-up: Vanille from Costa Rica by Annemarie van de Berg, Lena Schmitt , Myriam de Vroome, Lies van Vugt and Yuri Gelao (3.04)
Category ‘Designing Sustainable Food Systems’
- Winner: Boskoe Dairy by Ruben Burger (4.03)
- Runner-up: Transition in the Nigerians Shea Sector by Manouk de Wit, Samuel Siordia, Lieke Verhoeven, Stef Lomans, and Julia van den Nieuwenhof (4.04)
Category ‘Enjoying food’
- Winner: Ferver by Cato Pierau (5.21)
- Runner-up: Bak Ze! (Fry ‘em!) by Aida Afrasiaby (5.23)
The next edition of the HAS Food Experience will be held on 4 February 2022.