A relaxed atmosphere during the BBQ on Monday evening. Photo Resource Monday evening is traditionally the AID’s barbecue evening. However, the event has been entirely vegetarian for several years now. In theory, that is, as there are always a few grills that have non-vegetarian items as well.
The vegetarian nature of the AID barbecue caused some upheaval a few years ago. These emotions have subsided, and all study programmes organise barbecues with vegetarian BBQ items supplied by the AID, and some serve a little extra. Animal Sciences, for example, aims to underscore the value of responsible meat.
Social, local, sustainable
Study association De Veetelers enlisted the help of the Stadsbrouwerij to serve responsible ‘flexi-burgers’ in addition to the AID veggie burgers for those who don’t want a fully plant-based menu. ‘The world must drastically cut back on the consumption of animal proteins, but that does not mean a ban should be enforced on all types of meat’, the grill master states. ‘We feel that anything you eat should be produced locally, responsibly and sustainably. These hamburgers meet all these criteria; we know their origin.’
Resource wanted to know the details of the origin of the burgers. The meat in the burger is obtained from nature-inclusive FarmFields farm in Wekerom. The bacon garnishing the meat comes from Wageningen nature butcher Van Santen; the bun was produced by the renowned Stroop bakery in Wageningen.
Popular
‘If you value social, local and sustainable, you can safely consume these burgers’, say the Stadsbrouwerij guys from their position manning the grill. And that is precisely what the first-year students are doing: the queue for the flexi-burgers is considerably longer than average. ‘I suspect the students queueing were not only our students’, says programme coordinator Animal Sciences René Kwakkel, winking.
