screen-shot-2017-01-11-at-13-25-38We are proud to announce that Tristram Stuart, the international award-winning author, speaker, campaigner and expert on the environmental and social impacts of food waste, has confirmed to speak at the exhibition. He is one of the most influential actors on food waste globally and one of our personal inspirations. Interested in what he has to say? Get your tickets for #AMomentBefore HERE!

Hello everyone!

We are organizing a photo exhibition on January 17th-18th, called “A moment before..“. It is about raising awareness of food waste through the wonderful pictures of photographers Klaus Pichler and Uli Westphal.
But we need some help in setting up, so if you would like to give your contribution sign up here!

Thank you all for wanting to contribute your time and energy in Taste Before You Waste! Without people like you, we simply wouldn’t exist!



The second artist who will present their work at our first Taste Before You Waste Photo Exhibition is the german photographer Uli Westphal. He resides in Berlin and has studied Fine Arts. His works deal with the way humans react towards the naturalism of  the world, mainly focusing on how misconception and ideologies  shape humans perspective on nature in food industry.


Photo: Uli Westphal

What inspired you to start creating artworks?
U: My grandfather, who was passionate about collecting art, my mother, who has an deep interest in any sort of cultural production and my older brother Thomas Westphal, also an artist, who started studying art a few years before me.

Who are some artist you look up to?
U: Sanna Kannisto, Theo Jansen, Mark Dion, Layla Curtis, Walton Ford, to name a few, there are so many. My favorite artwork is probably Dawn Chorus, by Marcus Coates. Writers and Scientists who have inspired and influenced my work are Michael Pollan, Adam Leith Gollner, Robert Sapolsky, Oliver Sacks, David Attenborough and Jacques Cousteau.

What was your motivation for working with food, in particular for the Mutato Project?
U: I started to focus my work on food in 2006 when I moved to Berlin and started visiting local street markets there. I was initially intrigued by the diversity of shapes and colors of some of the produce that was sold here: 5-headed eggplants, curling cucumbers, Siamese tomatoes, peppers that resembled molecule models. They had a beautiful sculptural quality, but they also immediately triggered questions: Why is it that we would never see these kinds of fruits and vegetables in supermarkets? Are they natural, and if so, what mechanisms and reasons prevent them from entering the regular food markets?  This encounter has influenced my work as artist ever since: I try to rediscover and document the biodiversity that is excluded from the commercial markets. And I survey how the industry, through advertisements and sales strategies, fills the knowledge gab that has resulted from the increasing detachment of society from the processes of food production.
We have forgotten, and in many cases never experienced, the way fruits and vegetables can actually look (and taste).
The Mutato-Project is a photographic collection of nonstandard fruits and vegetables that are excluded from the mainstream market for purely aesthetic reasons. It serves to document, preserve and promote these last remainders of agricultural diversity.

Would you say the eating culture nowadays has heavily influenced your opinion on food waste?
U: Food waste is a problem, largely because the way we currently produce and distribute food is a destructive, unsustainable process. There are other methods of farming, that closely mimic natural ecosystems, that can actually leave a positive footprint, where waste is not necessarily a problem. Permaculture food forests are one example. If you look at nature, it appears often wasteful. An apple tree for example produces thousands of fruits to distribute its seeds. But only very few seeds continue to grow into new apple trees. But here the apparent waste is not a problem, because it directly feeds back into the ecosystem by supplying nourishment for the plants, animals, soil and microorganisms around it.
Food waste in our current eating culture is a problem because our food derives from a system that destroys ecosystems and diminishes resources while failing to provide millions of people with enough to eat. Every 9th person has not enough food to lead a healthy active life.

Can you describe the process of the Mutato Project?
U: It is rather simple: I collect Mutatoes wherever I go, mainly on street markets, where trade standards are not strictly enforced. Then I photograph, cook and eat them.

Earlier this year I was in Seoul, Korea for an exhibition. I did a new work on the morphological diversity of zucchinis that were rejected due to their size and shape. It is strange and fascinating that the obsession with regularity is not just a peculiar phenomenon that happens in one particular culture, but you can find it in any country that has an industrialized food system and a society that is detached from farming.

How did people react towards your project?
U: There different types of reactions. Most people start to smile and to interpret the various shapes, similar to how you would interpret a Rorschach ink spot test that is used in psychology.
Others are disgusted or afraid of the fruits. A frequent misconception is that people think that these shapes are the result of genetic modification or nuclear radiation, whereas the complete opposite is true, they are as non-modified and natural as can be. The nuclear radiation link was especially strong in Korea where images of Non-Standard Vegetables circulated in the media, which where wrongly attributed to nuclear contamination after the 2011 Fukushima disaster in Japan.

Was your message understood by the audience?
U: What I want to accomplish with the project is to trigger critical thinking about our food system, similar to what happened to me when I encountered the first Mutato. And most people who see my photographs have a similar reaction, they start to wonder and ask questions. It raises awareness for complex issues. I believe in this way the project is successful.
Through this interview it became clear that Westphal is just as engaged in the issue of food waste as we are. Therefore he is the perfect fit for our exhibition. His work will be displaced at Dokhuis from the 17-18 of January. Come by and be amazed!


By Nelly Marie

One of the projects shown during the TBYW food waste exhibition in the DokHuis on the 17th and 18th of January is “One Third” by Klaus Pichler. He is a Vienna based artist, who created the series in 2011. We asked him some questions about his work as a photographer and his project to present to you the mission and vision of the man behind the pictures.


Photo: Klaus Pichler

Generally tell me a little about yourself?
K: I started out studying landscape architecture. Parts of the studies were different excursions to fascinating landscapes. To capture them I bought a camera. When I unpacked the camera, I knew I was caught. After that I barely finished my studies and started out as an independent photographer. The first two years were financially very hard, but in the second year it started taking off. I taught myself everything I know and improved gradually by finding my own mistakes. By now, I am thinking in photographs and I have never lost the fascination of photography. In my view the most exiting picture is the one not yet taken.

What kinds of projects are you looking for?
K: I am looking for topics where I have the feeling that I want to know a lot about the topic. I am doing extensive research, reading theory and meeting experts. The photography is a presentation tool that accompanies my research. The core is the research. The topics I am looking for are socio-political and my girlfriend, who works as anthropologist, told me that my approach is very anthropological.

What was your motivation to do a project about food waste?
K: I read an article about the 2011 study of the FAO (Food and Agriculture Organization of the United Nations), which was the first study that examined globally how much food is wasted. The results show that especially supermarket politics and consumers in industrialised countries are responsible for the huge amount of waste. I was shocked by the study and knew that this is a topic I have to engage with. I thought it was absurd, crazy and it concerns all of us every day. So in the end it was a spontaneous decision to do the project coming from my incredulity.

Can you describe the production process of the project?
K: I was working on the project for nine months. I wanted it to be provocative and approach it from the perspective of the consumer. I wanted to spark emotions with this project, to catch people off guard. I bought all the food to let it rot at home. It was a challenge. I let it rot at home to make it more credible by coexisting with the project. All the food was stored in plastic boxes in my toilet. That was the nice thing about the project; it pushed me to my limits and made me overcome my level of disgust. Especially the rotting meat was intense. It was in the middle of summer and the chicken woke me up for two days. The food developed odours I would not have been able to think of. Rotting salad develops a sickening smell, barmy and sourly, almost as bad as rotting meat.

What is the message you want to spread with the project?
K: On the one hand I wanted to show the extreme extent of food waste and on the other hand the individual story of food products. I borrowed the aesthetics of the advertisement industry and from still lifes of the big masters in art history. The pictures are taken in front of a black background and shown as still lifes. We know them from baroque where they showed wealth by drawing luxurious food like lemons and oysters but also the momentariness of all things (Vanitas). They did not only show momentariness but also vanity. With the set up I also wanted to show that we do not appreciate food anymore.

How was the feedback concerning the project? Do you think you were successful so far in bringing your message across?
K: I think with the project I preached to the converted. The pictures went viral in the Internet and I received many cooperation enquiries. The FAO contacted me and my series was shown as a framework project for two years, also at the world food summit. For me it was a big honour that they took on the series. I also worked with Siemens Scandinavia who were advertising a new series of refrigerator which control the moisture in the refrigerator so that food stays fresh for longer. With it they started a huge anti food waste campaign. The whole thing was done with so much dedication that I took part. They even went to schools to show kids how make their parents feel guilty about their food waste.

I must say since I finished the project five years ago a lot has changed. There are many initiatives that work on bringing this message to the people. In Vienna we have the “Wiener Tafel”, they get leftover food from supermarkets and sell or cook the products. There are restaurant chefs using leftover food and other pilot projects who sell ugly vegetables. The appreciation of food increased through food photos on social media and health apps. There is a trend to conscious living. In the end it is not important if people change because they are concerned about the environment or if they do it out of egoistic motives. In the past five years a lot has changed because it is a topic where we can start changing easily.

Thank you for the interview Klaus.
In January not only the pictures of Klaus Pichler will be shown at the food waste exhibition of TBYW but the artist will be there personally, so you can ask him any question that was not answered in the interview. For the full series or if you are interested in his work in general look here.


Photo: Danielle Pacheco

As a new blogger for Taste Before You Waste, I was feeling pretty good about myself for joining the fight against something I truly believe in.  Like many people, I was raised not to leave food on my plate, because there are starving children in third-world countries somewhere.  My family used leftovers and froze rotten bananas to make smoothies and made French toast out of dry bread, my mom even going one step further and scrupulously inspecting all my chicken bones before she let me dump them into the compost.

When I got older and began cooking for myself, I very wisely realised that vegetables in my fridge did not tend to see the inside of my stomach.  I’m a picky eater and as soon as they were the least bit slimy I would throw them out.  So, I soon stopped buying vegetables; or if I did buy vegetables, I bought only enough for one or two days, to be sure I would eat them and not throw them away (for health’s sake, I now make an effort and buy one green thing every time I go shopping, and then cook it for hours to disguise the nasty worm-eaten parts).  Apart from that, I have a stellar record, and I have been witnessed powering through an entire pot of burnt rice or dry leftover pasta just to avoid throwing it away.  If I’m honest, the main reason I signed up for Taste Before You Waste was to help other people reduce their food waste.

But as I read more into food waste and learned the ins and outs, a sinking feeling set in. When I was in Vancouver, I merrily chucked all my potato skins, carrot peels, chicken bones and apple cores into the compost.  The municipal garbage service came and picked up the compost bin every week, and I could sleep well knowing that my greens were being properly disposed of.  But when I moved to Amsterdam, with no easy way to compost, I started throwing all these things in the garbage instead.  It’s kind of hard to claim I don’t waste food when I throw away all the trimmings of every meal, every time I cook.  So I think it’s time again to take another look at my culinary disposal habits and see what I can do.

As luck would have it, it turns out it’s not completely impossible to compost in Amsterdam, though it is a little complicated, especially since so many of us live in high-rise buildings without our own gardens.  But there are several organizations that help provide facilities or tips on how to make your own compost.

Residents of Amsterdam West have it easy – the Luistervink, or “Curious Finch,” provides a public compost as part of their community garden.  Le Compostier has a wealth of information about composting projects going on in the Amsterdam area.  Stads Compost and BuurtCompost both provide information on setting up neighbourhood composts, and BuurtCompost has recently initiated an exciting underground compost pilot project in Amsterdam East.  

Photo: The Curious Finch

Photo: The Curious Finch

If you live near one of these compost facilities, here is your chance to put those vegetable peels to good use!  I live in Amsterdam West so my compost of choice is the Luistervink.  Of course, apple cores and mouldy berries are only part of the problem, and there is still much work needed to combat food waste before it even gets as far as your unusable greens.  But composting does help prevent the greenhouse gases that are created when rotting food slumbers away for years in the landfill, and it’s a good place to start.

Photo: Marcel Birnfeld Zaions

Photo: Marcel Birnfeld Zaions

Saluda a Marcel! (Say “hello” to Marcel!)

Marcel is one of the founders of Red de Alimentos Compartidos (REDALCO), a food waste reduction initiative based in Uruguay. Currently, they rescue up to 1 ton of food (!!!) every time they pick up from their local major food distributor, Mercado Modelo. Did I also mention that Marcel is also a student studying Development and International studies while rescuing tons of food with his buddies? It’s truly amazing, so we want to share their story with you!

REDALCO is a volunteer-based organization beginning at the grassroots. They saw a need and they intervened to see what they could do to help. A colleague originally noticed the insane amount of food wasted from Mercado Modelo. Without any real plan, they began to pick up the food from the market. In the beginning, they donated the food to eat-in kitchens and housing shelters for people in need. After seeing the potential in this program, they started planning and organizing. After only four months of coordinating the details with operators and directors from the markets, social organizations where the food could be donated, and volunteers, the REDALCO team now picks up food every week, has consistent collaborators and four staff members: Marcel, Yamandu, Fabian, Federico and Marcelo.

Currently, REDALCO deals mostly with Mercado Modelo, where 60% of the fruits and vegetables are commercialized for Uruguay.  REDALCO has been operating fully for about two months now and, on average, they pick up one ton of various diverse food items and distribute it to social organizations in need. In the future, Marcel hopes that the organization will operate for at least two days per week up to the end of 2016 and next they hope to operate the six days per week that the Market is open.

Photo: Diario El Pais

Photo: Diario El Pais

REDALCO donates the food to approximately 15 different social organizations. These include shelters, kindergartens, eat-in kitchens, and groups that cook the food to redistribute it to people living on the streets. They’ve even collaborated with an organization that made jelly out of the rescued fruit. That’s a lot of good happening with food that would otherwise be in the bin! For the future, Marcel hopes that they can find a way to process the rescued food locally to give it more time for transport and so none of it goes to waste.

For the coming year, Marcel hopes to collaborate with more organizations within the entire country of Uruguay. To make this possible, they want to move away from renting to obtain their own vehicle for food transportation. Marcel hopes to incorporate an educational component to REDALCO, as well. He says: “Without spreading the word of what is right in the management of food waste, and without teaching to scholars when the food is good for being eaten(…) this project stays in a preliminary phase, [failing to] tackle the issue [with] a more structural approach.”

Last on their ambitious list of goals for the coming year is to document and coordinate with official government agencies to construct a clear picture of the food waste and food security issues in Uruguay. Marcel says that “Food waste in Uruguay is a real problem and happens both in large scale establishments (…) but also at home. The prejudices of esthetic flaws predominate over the real knowledge of what is [still] good for being eaten.” However, he is hopeful the food waste issue can be tackled via education and awareness.

On a global scale, the causes of food waste are likely similar in both Uruguay and the Netherlands – “there are consumption patterns that need to be tackled as global objectives with local solutions”. Although there isn’t one thing that could be changed to truly combat against food waste, Marcel thinks there is something everyone can do: “gain confidence in themselves to promote this kind of initiative” to bridge the gap between education and action. It’s easier than we anticipate. “Local solutions are the best way to tackle these global, market-oriented issues”.

Photo: Marcel Birnfeld Zaions

Photo: Marcel Birnfeld Zaions

So how do you reduce your own food waste? Marcel has some tips: “I started growing my own food. Also, I began estimating better the food amount needed so that me and my family don’t buy more than we are going to eat”. He also says that working with REDALCO has been very eye opening in realizing that fruits and vegetables come in diverse varieties. There is no “true” or “correct” esthetic for any type of food.

Moral of the story: not all cucumbers are straight and not all carrots are orange! But they are just as good and just as nutritious.

You may be asking, “What can I do?” It’s easier than you may think to start your own initiative or to get involved with one in your area (such as Taste Before You Waste)! “Then find other minds!” Marcel says REDALCO wouldn’t have been possible if teamwork and collaboration wasn’t involved. Finally and perhaps most importantly, Marcel doesn’t want people to shy away from having big goals: “If, at first instance, one aims very high, the delusion may sometimes be hard to coordinate with the real activities. But never stop dreaming.”

Photo: Julia Kemp

Photo: Julia Kemp

About a month ago, Taste Before You Waste participated in an event aiming to turn something as bad as waste food into something as important as essentials for those in need. It started when we were approached by five super motivated students from Amsterdam University College, determined to act upon the critical situation of the refugees camping in the French Calais, also referred to as the “Jungle”.

The name of the camp may in itself be almost intimidating. You may be picturing an environment of chaos, misery and suffering. To be honest, you’re not so far from the reality of it. With almost 10,000 refugees, originating from various countries and backgrounds, crammed into small makeshift tents, the situation was one of insecurity and instability. Indeed, the media is good at generalizing a group of people, and portraying the negative aspects of the situation. What is not shown, however, is the energy that flows through the camp, the drive that the refugees have and use to turn their dreams of achieving a better life into a reality. Thus, when French authorities announced the dismantling of the camp, thoughts immediately went out to the inhabitants of the Jungle that would soon be deprived of even the most basic form of shelter and provisions. In addition to this, mass flooding had weakened the ground and destroyed tents.

A team of students came up with a collaboration plan with TBYW, and named it Cake4Calais, referring to a volunteer charity called Care4Calais. The concept they envisioned was simple: to bake and sell vegan pastries at the Amsterdam University College (AUC), all made from waste food donated by the grocery stores around Amsterdam East. The lack of ingredient costs allowed us to raise as much money as possible and could then be donated to an organization called l’Auberge des Migrants, which is a French humanitarian aid organization supporting the refugees in Calais.

So, on Sunday the 25th of September, we all met at eleven in the morning to start baking. We collected food that would otherwise go to waste with the TBYW carrier bike, and then worked with whatever was donated by the various stores around Amsterdam East. Almost eleven hours of chopping bread, bananas, mixing dough and trying out new combinations, we produced about ten banana breads, three peach pies, vegan brownies, about a hundred savory bruschetta-balls and a range of gluten-free options. Ultimately, it had been no less than a fun day spent together while exchanging stories, singing, dancing, and baking cakes for a good cause.

The Cake4Calais bake sale was set up the next morning at the Amsterdam University College, and the response from the AUC community was amazing. Students, management, and faculty enthusiastically contributed and bought pastries such that we were completely sold out within three hours. With the help of motivated volunteers and generous buyers, Cake4Calais raised both consciousness about food waste and over 500 euros! The money was directly sent to l’Auberge des Migrants to offer instant support to the refugees in the Calais Jungle. With this project, we also tried to demonstrate what can be achieved with almost no financial resources, but some creativity and motivation instead!

Ellen Ackroyd, Nini Pieters, and Eva Borkhuis

Daniela ter Borg

Daniela ter Borg

Generally Europeans think they can contribute to solving environmental problems. One of these problems is food waste. In the Netherlands 86 per cent of Dutch citizens think that they are personally responsible to reduce their food waste. Here is how!

Today we are living in a world where in countries like the Netherlands consumers spend a marginal amount of money a month on food. Supermarkets have everything that we need at every time of the day. Our lifestyle gets more hectic; we do not have time to think much about our food. This leads to people buying more prepared meals and family traditions and old recipes vanishing. The outcome in the Netherlands is that people loose their relation to food, how it is produced and how it is prepared. This leads to a higher amount of edible food that is thrown away.

There are generally losses along the production line of food that cannot be avoided, but most food is wasted at the consumer level despite being edible. In the Netherlands about 50% of food waste happens at the household level of which at least 50% could be avoided. On average every Dutch citizen wastes 50 kg edible food each year.

The current food trends lead to an overproduction of food in industrialised countries like the Netherlands. To account for this a big amount of land is used for agriculture in the country. However, this is not enough to produce all the food consumed. Therefore, millions of hectares of land in other countries are used to produce products for industrialised countries like the Netherlands. This development leads to food shortages in industrialising countries, since the space that would be needed to grow food for their own citizens is used for growing food for industrialised countries instead.

The increase of need for land for agriculture leads to the destruction of bio habitats not only in the Netherlands but also abroad. To get more farmable land forests are cut down, the water is getting more and more polluted through the increasing use of fertilizers and animal species die out because they cannot survive in the new environment.

Every kind of food needs to be produced. Along this production line every food produces CO2 and other Greenhouse Gases (GHGs). This production of GHGs is increased by the overproduction of food products, which are not consumed in the end. The emission of CO2 does not only in the long term, but also right now lead to more extreme weather conditions all over the world. In Europe alone about 89 million tonnes of food are wasted each year, which lead to 170 million tonnes of CO2 and equivalents per year.

Last of all, people spend more money on food than they actually need, because they throw a big amount away. In the Netherlands this means that every person can save up to 150 Euros per year by reducing the amount of food they throw away.

Food waste accounts for a large amount of the Netherland’s GHG emissions and therefore presents a crucial point for reduction that every person can contribute to by making changes. Strategies to avoid food waste are planning your meals, making a shopping list and sticking to it. Only buying food on sale when you know it will be eaten for sure. Putting leftovers in the fridge/freezer or getting creative and making a different meal out of leftovers. It is important to check how to store different foods the right way and what expiration labels really mean. Most important, remember that fruits and vegetables are natural products; they might not look perfect or the same but they taste good nevertheless. Reducing your food waste does not only have benefits for our climate and industrialising countries but it also helps you to save money.

Suggested donation: 5 euroMaking our Community Dinners accessible to everyone, whether young, old, rich or poor, has always been our priority. Food waste is something that concerns all citizens, as long as we all have to eat. Despite the recommendation to introduce a suggested donation of €2.50 by the Community Centre the Meevaart at the very beginnings of our Community Dinners, we always preferred to leave it up to the guests to decide how they value our food, service and cause, accordingly to their own financial situation. We found that either way we would get around €2.50, which at the time was acceptable considering the  minimalist nature of the dinners.

Since then we have come a long way with our Community Dinners, from what was once a food waste eatery without music, table service or entertainment. Thanks to our team of currently 14 heroes getting creative and working hard to provide quality food, service and side programming, our weekly dinners have turned into happenings in a cosy and central space in the Dokhuis. The weekly shifts of these heroes are between 3 and 6 hours long and their jobs include cooking, cleaning, serving, educating, creating recipes and event planning. Every week it is a major collective operation to welcome an average of 60 guests in to our location and give them an unforgettable experience at Taste Before You Waste, during which they get to feel, taste and see how delicious society’s waste can really be. Unfortunately the amount of donations hasn’t increased at all, let alone in relation to its improvements.

Whether on our Facebook events, verbally during the dinners or through tags on our donation jars, we have continuously tried to communicate to our guests how much we need their donations for paying the rent of the space, buying any additional ingredients and supporting all of our social projects that don’t generate any income. Did you know that apart from the weekly Community Dinners, we also organise Food Cycle Markets twice a week, provide guilt-free catering for good causes, support charities and give awareness-raising presentations and food-saving workshops to children and adults?

Despite all of our efforts to leave it up to the guests to give an appropriate donation, we find ourselves receiving an average of €2.20 for our lovingly made two- or three-course meals. Considering the demographic of the majority of our guests, it is hard to believe that the value of our satisfying, guilt-free meals correspond to the price of a bottle of beer, that we sell cheaply at the bar. Speaking of which, any income from the sales at the bar go straight to the house, so do not count towards the donations to Taste Before You Waste. Even the volunteers have to pay for their own drinks, which we would love to change, but simply cannot afford if the donations remain so low.

Don’t get us wrong, if you honestly find yourself in a position in which you cannot afford to pay €5, by all means please give less, this is exactly why we have tried so long and hard to keep the pay-as-you-feel policy alive. But in the same vein, if you are used to paying more for an evening out of this quality, please feel free to pay more and by doing so support a cool project! In other words:

Why would you choose to pay less to a non-profit organisation that leaves it up to you how much to pay and uses your money solely to make a positive social and environmental impact than to a restaurant that sells overpriced food solely to the benefit of the owner’s pockets?

For the spring season of 2017, we have the following vacancies available:

Education Coordinator: 

  • Communicate with prospective partners, e.g. schools and other educational institutions
  • Develop, plan and coordinate educational activities
  • Arrange for materials to be present
  • Act, play, teach, activate and inspire the participants throughout all ages
  • Post-administration, e.g. feedback of the participants and institutions, future collaborations
  • Any other activity that you think will help TBYW and our educational program
  • 10 hours/week at varying times, depending on the workshop schedule, except for participation in a weekly team meeting (times TBC)

Human Resources Coordinator:


  • Look for volunteers and interns
  • Keep our vacancies up-to-date on various platforms
  • Keep the volunteer work schedule up-to-date
  • Arrange the introduction of new volunteers
  • Receive and assess incoming internship applications
  • Interview the prospective interns
  • Communicate between TBYW and the sending institution i.e. the university
  • Guide the emersion of intern in TBYW
  • Any other activity that you think will help TBYW and our human resources
  • 10 hours/week flexible, except for participation in a weekly team meeting (times TBC)



  • Attend our events and take pictures
  • Edit photos
  • Communicate with and report back to social media manager for coverage of our events
  • Any other activity that you think will help TBYW and the visualisation  of our work
  • 10 hours/week at varying times, depending on the event schedule, except for participation in a weekly team meeting (times TBC)

Catering Coordinator:


  • Coordinate the volunteer schedule for the ad hoc caterings
  • Coordinate the ad hoc cooking sessions
  • Ensure quality of dishes
  • Attend and serve at catering activities
  • Promote catering activities
  • Any other activity that you think will help TBYW and the Community dinners
  • 10 hours/week at varying times, depending on the event schedule, except for participation in a weekly team meeting (times TBC)

Content Creator for blog and website:


  • Write blog posts on a weekly a basis on TBYW-relevant themes, e.g. citizen activism, food security, education, environmentalism, cooking etc.
  • Attend and blog on our events
  • Interview related projects and write about them
  • Any other activity that you think will help TBYW and our online content
  • 10 hours/week flexible, except for participation in a weekly team meeting (times TBC)

Social Impact Researcher:


  • Collect data for social impact assessment
  • Analyse current data collection, e.g. incoming and outgoing food, number of visitors, feedback forms
  • Set up data collection for TBYW’s organic waste and analyse data
  • Reflect and advise on how TBYW can improve in achieving its mission
  • Any other activity that you think will help TBYW and the achievement of our mission
  • 10 hours/week flexible, except for participation in a weekly team meeting (times TBC)

Community Kitchen Coordinator:


  • Manage the schedule of the community dinner cooks
  • Supervising the cooks in the kitchen
  • Making sure that a nice meal is prepared evry wednesday
  • Promote the wednesday cooking session
  • Keep up a food blog on our website
  • Any other activity that you think will help TBYW and the Community dinners
  • Be available Wednesdays from 14:00 – 20:30 as well as 4 additional hours at flexible times during the week

Market Activist Coordinator:

  • Select food to be handed out
  • Organise and host the weekly markets
  • Prepare tasters for visitors
  • Communicate TBYW’s cause to the visitors
  • Coordinate and communicate with a team of volunteers
  • Communicate about markets with social media coordinator
  • Communicate with municipality about event permits
  • Reflect on every session and improve concept accordingly
  • Any other activity that you think will help TBYW and the Community dinners
  • Be available Tuesdays from 15:30 – 18:30 and Saturdays daytime, as well as participation in a weekly team meeting (times TBC)

Public Relations & Social Media Coordinator:


  • Designing a campaign strategy considering the individual functionalities of each social media outlet
  • Set-up accounts of new social media accounts and revise those existing
  • Attend and report on our activities
  • Create engaging content, including snapshots, engaging short text, captivating tweets and the list goes on
  • Maintain all social media accounts on a daily basis
  • Reflect and adjust strategy according to our publications
  • Communicate with other team members and coordinate their contributions to social media channels
  • Keep our website up to date
  • Send out press releases on an ad-hoc basis
  • Create a monthly newsletter
  • Any other activity that you think will help TBYW and our media presence
  • 10 hours/week flexible, except for participation in a weekly team meeting (times TBC)

Host for Community Dinner:


  • Coordinate hosting/ serving/ cleaning team during Wednesday community dinners
  • Planning and organising consciousness-building programmes at the community dinners (e.g. documentary screenings, debates, guest speakers, workshops, quizes)
  • Ensuring all materials are present
  • Represent the message of TBYW during the dinners
  • Any other activity that you think will help TBYW and our community dinners
  • Be available on Wednesdays from 16:00 – 22:00 as well as 3 additional hours at flexible times during the week and participation in a weekly team meeting (times TBC)

Funding & Acquisition Coordinator:

  • Research and apply for subsidies
  • Research and participate in startup funding possibilities
  • Providing support in the preparation of research funding proposals for submission to different committees
  • Promote and arrange projects in catering, education and public speaking
  • Scheduling of ad hoc event calendar
  • Any other activity that you think will help TBYW and our financial sustainability
  • Experience in the position would be appreciated but not required
  • This internship position is a non-paid one
  • 10 hours flexible, except for participation in a weekly team meeting (times TBC)
  • The intern will be working in a fully diversified working environment and collaborating with other intern.

Finance & Bar Coordinator:


  • Coordinate the bar and goodie sales during the Wednesday Community Dinners
  • Keep detailed accounts of the donations and sales during the Community Dinners
  • Keep accounts of the beverage stock at the bar
  • Any other activity that you think will help TBYW and the happiness of the thirsty
  • Available from 17:00 – 22:00 as well as 3 additional hours at flexible times during the week and participation in a weekly team meeting (times TBC)

Financial Accountant: 


  • Prepare quarterly accounting statements
  • Administer payment of bills, invoices and staff and volunteer expense claims
  • Keep track of monetary donations
  • Develop and administer financial procedures relating to development initiatives and activities
  • Manage organizational cash flow
  • Update  and  implement  all  necessary  business  policies  and  accounting  practices
  • Improve  the finance department’s policy and procedure
  • Ensure quality control measures are in place and practices are monitored and records kept
  • The financial accountant will be working closely with the Core Team, and in particular with the Funding & Acquisition intern and the Finance & Bar intern
  • Working experience or studies in accountancy or business administration is a must
  • The internship position will be held for 1 year
  • This internship position is a non-paid one
  • 10 hours/week at flexible times, except for participation in a weekly team meeting (times TBC)


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