In February 2025, I was invited to speak to the team at GreenDish, a Utrecht-based consultancy, about the future of circular food systems. GreenDish focuses on enhancing the sustainability and healthiness of food services in public institutions such as municipal offices and hospitals, as well as in private-sector settings like restaurants and hotels. Their work includes advising on greening supply chains, reducing food waste, and introducing healthier food alternatives.

My presentation explored how circular food systems can be operationalised in institutional settings, drawing on examples from both European policy frameworks and grassroots innovations. I emphasised the importance of rethinking value across the food chain; from procurement strategies that prioritise seasonal and local produce, to redistributing surplus food and integrating plant-forward menus. We discussed the challenges of implementing circular principles in real-world food environments, including infrastructural limitations, behavioural change among consumers and staff, and navigating trade-offs between health, sustainability, and cost.