Students bring sustainable, affordable food to Utrecht Science Park with De Pit

Starting today, a new food stall will open at Utrecht Science Park: De Pit, a student-run stall serving hot, affordable, plant-based meals for just 5 euros per dish. Behind it is a group of students who want to prove that sustainable food can be delicious and accessible. 
 

In September 2024, students Christina (Musicology), Paula (Global Sustainability Science) and Josh (Energy Science) helped found the Young Future Food Movement Utrecht under a common mission: to create positive change in the world through food, culture and education. And what better place to start than at their own university? “At a university that talks so much about sustainability, the food options don’t match,” says Christina. “There’s a disconnect between what we say and what we serve.” 

Paula: “As a student of sustainability, I found it frustrating that I couldn’t find food on campus that fit my values. We knew that the university’s catering contract runs until 2028, but we didn’t want to wait that long. We wanted to explore what we, as students, could do now.” 

Together with Future Food Utrecht they began discussing ideas with catering company Eurest and Campus & Facilities. Out of those talks, the idea for the De Pit was born.  
 

A way to connect

I started studying energy systems because I wanted to understand society's biggest problems," Josh says. "Then I learned how broken our food system is, and suddenly all the dots started to connect. Our crises with climate, biodiversity, and mental health are all deeply intertwined, and food is a doorway to addressing these roots." 

This is why De Pit has a broader mission: it isn’t just a food stall, but a place where collective action and new ways of working are put into practice. With support from the Centre for Living Labs, it functions as a living lab where students take charge, work directly with local food producers, and learn first-hand what it takes to build a positive future. In this way, any motivated student can get involved and contribute to a cause that they care about; such as designing menus around rescued food or finding second-hand equipment for the kitchen. “We’re learning by doing, and showing that everyone can make a difference,” Josh explains.  
 
One thing the students have learned is that change doesn’t come easy. Paula: “We've negotiated contracts, built a brand, visited farmers, and even established a legal entity. It’s been a lot of work, but also a great learning experience.”

What’s on the menu? 

Each day, De Pit will serve one warm, plant-based dish: something healthy and affordable. “Think of a curry or a one-pot meal,” Christina says. Prices will stay below five euros, making it one of the more budget-friendly options on campus. 
 

The ingredients come from local, community-run farms, creating direct relationships between farms and students. Even the packaging has been carefully chosen: everything will be biodegradable, and they plan to compost all food scraps on campus.  
 

Relaxed, social and open 

Beyond serving food, the students want De Pit to become a lively meeting point. “Imagine having your lunch break after an intense morning and instead of grabbing something from the SPAR, you can sit down for a warm, affordable meal made with care,” says Christina. “Relaxed, social, and open to everyone.”  
 
During the pilot phase, which will run for about four months, the team hopes to serve around 100 meals a day. They also plan to host bi-monthly dinners and workshops on weekends. 

No lecturing 

All three students are clear: their goal isn’t to lecture people, but instead to lead by example. “We’re not in the business of shaming anyone,” Josh says. “We just want to show what’s possible. When people see that they can improve the world by collectively organizing and eating delicious food, change happens naturally.” 

Their hope is that De Pit will become embedded in the university’s next catering contract, which starts in 2028. “This project gives a glimpse of what a truly sustainable campus could look like,” Paula explains. “We can start small and build from here.” 

As they prepare to open, the group feels both nervous and proud. “It’s taken a lot of work from many people and organisations to get here,” says Josh. “But we’ve built something that we are really proud of, and this is only the beginning.”  
 
When asked what they hope visitors will say after their first meal at De Pit, Christina smiles: “Wow, that was delicious. I’m coming back tomorrow.”