Food for Thought: How De Nieuwe Mensa is Shaping
UvA’s Dining Culture

TO understand how De Nieuwe Mensa came to life, the core philosophies that guide it, and the goals it aims to achieve in the future, we conducted an interview with three board members. Chris Cleef, Noah Bisinger, and Justin Dotzlaw, together with six other committed individuals, form the board of De Nieuwe Mensa and collaborate closely on this project. They all knew they were doing something big, something that’s rare. And instead of being intimidated, it acted as a motivational factor for each of them, an opportunity for them to contribute their best and beyond to bring this project to life. A rather interesting amalgamation of frustration, a pivotal recognition of the need for change, and most essentially, the sense of relentless faith in their intentions—ultimately adding another chapter to their commitment to giving back to society.

 

If you haven’t already visited the Roeterseiland E-Building Cafeteria, De Nieuwe Mensa is a rising food stall offering students healthy and cheap vegan meal options. Operating since February the 3rd, they have no plans to stop anytime soon! Their food has become a popular sensation on campus, and it is now very common to see students walking out of the cafeteria with a bowl of rice and lentil curry - a staple at De Nieuwe Mensa kitchen. While many of us have indulged in their meals, let’s take a deeper dive into the project to better understand their mission and values!

 

Initially observing their journey from a distance, I sought a deeper understanding of its practical aspects by engaging in a brief conversation with them. Ever wondered what goes on behind the scenes? How do they manage to gather a whole crowd even before the peak hours begin? How do they conceptualise the menu? We've got some of your questions answered right here!

 

How does De Niuewe Mensa create a balance between affordability and sustainability?

 

Well, as the members agree, they were lucky to establish De Nieuwe Mensa as a culmination of cheap and nutritious food. Considering that plant-based food is one of the primary go-to options in terms of cost-effective meal alternatives. Instead of finding substitutes for milk, cheese, meat and its likes, they decided to eliminate them from their menu, choosing to base their spread on grains, sprouts and beans.This not only diversified their options but also gave them the necessary space to explore, discover, and attempt a wider range of meals from across continents and cultures. Moreover, opting for this approach stemmed from a desire to source fresh and raw materials from local farmers and suppliers. This is a clear win-win situation where the students get healthy food and smaller companies are provided with the opportunity to boost their business.

 

Since there is a strong sense of the organisation being democratic, would you say that there are, in fact, no choices for people who prefer non-vegan food?

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The association is democratic in the sense that it is formed by students and for students. Even throughout the course of planning and implementation, the feedback from the customers highlighted their opinions and preferences which are taken into sincere consideration. This allows De Nieuwe Mensa to make changes to their existing plans according to the input received. The food clearly reflects their commitment to vegan meals, but this is by no means an attempt to undermine or challenge anyone’s preference for dairy or meat. As stated by the members, there already exists a range of non-vegetarian options for everyone to choose from, and by opening this stall, they aim to expand everyone’s choices rather than limit them.

 

How is the menu usually decided upon?

 

The kitchen setting and its optimization are taken into careful consideration when deciding what should be served. Student feedback and preferences are given priority, after which the challenge comes to select scalable, feasible, and readily available recipes. The board agreed that cooking lentils, rice and potatoes- staples in an Indian diet- are readily available, that too at an affordable rate! This helps the students to choose from a variety whilst ensuring that they get sufficient portions of protein, carbohydrates and fats, which may not always be included in a plate of pasta or minestrone soup – as correctly recognised by the members.

 

Fun Fact: The conversation took an interesting turn when the board members were introduced to the prominent and ancient practice of preparing Jain food. This concept took birth in India but later spread to the rest of South-east Asia, wherein the art of assorting dishes and making them is done by a meticulous consideration towards non-violence, even to the smallest and most ‘insignificant’ beings such as subsoil creatures like worms. This is the reason behind not including onion and garlic, among other subsoil vegetables as a part of their diet. This indeed struck a chord among them, as they showed an incredible amount of enthusiasm and intrigue towards the subject. What took us by surprise was their immediate willingness to include this as one of their own practices in the kitchen to ensure that all students feel included and do not have to struggle with options just because of their faith or belief!I then moved on to better understand the logistics of the organization, asking a few more bureaucratic—though perhaps less exciting—questions. But if you've stayed with us this long, learning a bit more about the project and its smart business strategies might make the process feel more tangible—maybe even inspiring you to start something of your own one day. After all, who knows what the future holds?

 

How does the organisation keep up with budget constraints while starting off as a relatively new company?

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The focus and prerogative, they said, is not so much to earn profits but to keep the company intact, like reinvesting the revenues earned in the company to expand it beyond the current state. The board members, as of now, do not take a share of the profits earned but have rather decided to make smart entrepreneurial decisions by firstly, paying the chefs and the students helping out with handing out the food and then prioritizing the building of the brand. This ensures that the board is on the same page when it comes to the financial decisions and hence, strategises an effective plan that helps them stay in the game for a longer run. Also, it is imperative to keep in mind that each person has to fill in multiple roles and perform tasks that are not specific to their role, thus they’ve agreed that establishing concrete divisions to potentially divide salaries may not be the way to go now.

 

Almost done! But before you go, one last question to help us scratch our heads a little less—what’s next for De Nieuwe Mensa as they work to strengthen their footing in the sustainable catering business?

 

They are always one step ahead of us, with plans already in motion to extend their services to various events held at UvA, catering to such occasions. Beyond that, opening new outlets across different university campuses in Amsterdam emerges as an ideal strategy to reach a wider audience, reinforcing their goal of being accessible rather than exclusive.

 

Word has spread beyond the Roeterseiland Campus as students from across all UvA campuses and even from other universities are making their way to try the food. This is not only due to their nuanced flavors but also its affordability. Additionally, every bowl is thoughtfully assembled with appetizing and nutritious ingredients, highlighting not just the wholesome nature of the food itself but also the intent and care behind its preparation.

 

This interview revealed not only the challenges De Nieuwe Mensa faced, but also the empathy, creativity, and passion each member brought to the table, driven by a desire to give back to society while pursuing an entrepreneurial path. Through food, perhaps the most universal and heartwarming language, they share experiences and spark novel ideas. A language we all speak, don’t we?

 

By the way, De Nieuwe Mensa’s Dm’s are of course always open for any of your suggestions, queries, and plant-based recipe ideas!