How a black bean burger can be the bridge between food poverty and sustainability; An applied anthropological view on an organization that creates impact through food in the sustainability space - Lin Visser and Sanni Overweg

This article examines the intersection of food poverty and sustainability through the work of The Waste To Success (TWTS), an organization offering sustainable cooking workshops at schools in the Netherlands. Using applied anthropology methods, the study explores the challenges of promoting sustainable food practices amongst students. Findings reveal a that despite sustainability teachings, students make choices that benefit themselves, insighting the need to align educational content with students’ lived experiences. The article offers recommendations for improving the impact of TWTS’s workshops, such as enhancing communication and incorporating culturally familiar recipes to promote sustainable and affordable cooking practices.

Article by Lin Visser and Sanni Overweg, illustrated by Studio Sonsuz