Broodje Nijmegen puts sustain­able agricul­ture in the spotlight

MVO Nederland, in collaboration with Radboud University, Radboudumc, and HAN, has launched Broodje Nijmegen. This fully plant-based sandwich contains ingredients sourced from local, nature-inclusive farmers and represents a tangible step in the agricultural transition. “This agricultural transition in a sandwich, as we like to call it, makes a real contribution to our environment. It also shows both buyers and consumers what can be achieved through collaboration,” says Ankie van Wersch, managing director of MVO Nederland.

Collaboration with top chefs

The recipe was developed by the chefs of Radboud University in partnership with Paul Weijers, sous chef at the Michelin Green Star-awarded restaurant De Nieuwe Winkel. Broodje Nijmegen combines pickled vegetables, fresh organic watercress, and flavorful muhammara on robust bread made from regeneratively grown grain. The collaboration between the various partners has ensured that sustainably grown ingredients reach a wider audience. Distributor Oregional offers the sandwich via their website, contributing to the scalability of the initiative.

Expanding ambitions

Broodje Nijmegen is part of the nationwide Broodje Natuurlijk project by MVO Nederland. The earlier introduction of Broodje Utrecht proved to be a success, with over 30,000 units sold. This year, Broodjes Amsterdam and Rotterdam are set to follow, with new flavors also in development. MVO Nederland continues to work on expanding the market for local, sustainable products and supporting entrepreneurs in the agrifood sector in transitioning to a nature-inclusive business model.

Mvonederland.nl