Mission and Vision
1. Feeding Good wants to make sure current and next generations have access to sufficient, healthy, tasteful and divers food. Sufficient relates to food security; health that it provokes an energetic and prosperous life; tasteful that meets the demands of every culture and divers that it consist of a wide range of ingredients. Feeding Good starts where the food chain ends; on the plate or sometimes even in the toilet.
2. Feeding Good wants to detect, unlock and test extraordinary new ideas that might be able to solve problems in food societies.
1. Feeding Good envisions chefs as the professional consumers; the shepherds of food cultures and the professionals who highly influence what and how we eat. Chefs are the people who understand food, have contact with final consumers day-by-day and therefore able to experiment and find roads and small steps needed for change.
2. If Food cultures and systems collapse (which is not unthinkable), regions need to have the knowledge and experience to find alternatives. Those alternatives need to be prepared, tested and scaled by food professionals in a safe experimental environment. Culinary schools provide the ultimate environment with kitchens, networks and lot's of young creative minds, eager to try something new.