“Food for People, Not for Profit” – How Maastricht University Students are Transforming Local Food Systems

It’s a Wednesday afternoon in Maastricht. In the sustainability hub, a group of Maastricht University (UM) students gather to unload fresh fruits and vegetables. Carrots, leeks, lemons, and more, sourced from an organic local farm, are carefully sorted to be sold to a list of pre-order customers. 

This is the Food Coop. A student initiative that focuses on food for people, not for profit. Founded in 2019 by three UM Students, the Food Coop aims to make local and organic farming available to everyone. Through direct collaboration with Goutte, an organic farm on the Belgian border of Maastricht, the organization has become a sustainable alternative to corporate supermarkets. 

But then how does it work? Each weekend, customers can select their preferred items, from that week’s variety of fresh seasonal vegetables and fruits, which are then prepared for pickup on Wednesdays between 15:30 and 18:30 at the Maastricht University Sustainability Hub.

The selection of available produce changes weekly, reflecting what’s in season. Their approach supports sustainable practices by allowing members to order based on actual demand, thereby minimizing food waste. 

In a world where corporate interests increasingly dominate grocery aisles, the Food Coop stands out as a vibrant community for conscious consumers. Dedicated to offering local and organic produce at prices that are aimed at students’ affordability, the Coop is more than just a place to shop - it’s a movement. 

To understand more about how the initiative works, I spoke with Linn, one of the core members.

Linn preparing an order at a Food Coop Wednesday sale

Shortening the Supply Chain: Local Food, Global Impact

Linn has been a dedicated member of the Food Coop for two years and took on leadership last year, following a significant turnover as many members completed their studies. Determined to rebuild, Linn successfully recruited a team of 15 enthusiastic students. Together, they operate in a “non-hierarchical” and democratic manner, ensuring the fruits are ordered and ready for the customers each week. As a non-profit organization, they rely on volunteers to help with weekly sales.

The Food Coop is a short supply chain initiative that offers consumers produce grown, harvested, and distributed close to their homes. By eliminating transportation and intermediaries, the Coop reduces carbon emissions. In contrast, a banana from Ecuador or an avocado from Mexico in Dutch supermarkets has traveled thousands of kilometers before reaching shelves. While produce in the Netherlands is also shipped abroad, Linn explained, “Almost all of the fields surrounding Maastricht don't supply Maastricht with produce and food. And I found that so crazy.” 

Linn highlighted that sustainability, while crucial, is just one facet of this movement. At its core, the initiative strives to forge vibrant communities through food, reestablishing a more human connection to what we consume. “Not just in The Netherlands but beyond we are losing our connection to food and where food grows. Food is so connected to nature as well, and especially in cities that aspect is getting lost. I think we definitely try to be a counterweight to this movement.” 

To support this ideology the Coop organizes events like farm visits. Students and Maastricht residents venture out to the fields of Riemst to visit Reinier at Goutte farms to see where their food is grown. Linn emphasizes the value of this direct connection: "Just this nice aspect that we can go there, meet with him at his farm, or go there and look at the fields and touch the vegetables while they're growing or touch the soil in which my vegetables are growing…it's such a nice thing" This hands-on experience not only deepens the appreciation for the food but also fosters a sense of community and responsibility.

Beyond shared ideology, their partnership with Goutte also makes organic produce more affordable, with UCM alumnus Reiner offering students a 30% discount. The Food Coop’s prices include only a small margin to cover transportation, keeping the produce affordable. However, as organic farming remains more costly and receives little subsidy, non-organic supermarket alternatives are often cheaper. To mitigate this Linn and her team are working on implementing a “solidarity system”. This is where non-students would pay slightly more to compensate and subsidize lower student prices. 

Still, Linn argues that price isn’t the main appeal to buy at Food Coop—it's about supporting local initiatives and knowing exactly where your food comes from.

A prepared order awaiting pickup 

The Path Forward: Increasing Visibility and Participation

While the Food Coop makes sustainable, local produce more accessible, many students have yet to discover it. Awareness remains a challenge, “We currently receive around 25 to 30 orders a week,” Linn noted, adding, “That could be so much more”. While the Food Coop advertises through social media and hangs posters, they find most success through word-of-mouth. Excited customers share the aesthetic appeal of the fresh vegetables and influence their friends to try it out, “It’s almost a nice ritual to order and pick up your vegetables each week,” Linn added. “Plus, they look very pretty.”

In addition to word of mouth, the Cooperative has been featured in UM’s Sustainability newsletter, bringing them some additional visibility. However, Linn expressed disappointment that the University does not offer more support to them, especially since they often highlight Food Coop’s efforts as an example of the University’s commitment to green initiatives, “I don't want to call it greenwashing, but they claim to support such wonderful green organizations… but the relationship is kind of difficult sometimes”. The Food Coop operates independently of the University and does not receive any funding, unlike other student organizations. 

Nonetheless, the Food Coop is not isolated; it has established a strong community by collaborating with like-minded organizations. “These little links in the supply chain and other initiatives are super important for making it all work,” Linn shared. “It’s so nice that within this network, different initiatives support each other… we can empathize with one another and help each other grow.”

Reinier at Goutte Farm remains a key supporter, connecting the Coop to other organic farms that operate within short supply chains. Additionally, a valuable new collaborator, Calabi, is enhancing the Coop’s digital outreach. This innovative platform connects small sustainable businesses with their customers, making weekly orders more seamless. Linn was excited about this change, noting with a smile “We have a very, very pretty web shop now. Which is nice for the people ordering but also makes it way more efficient for us.”

Through the digitalization of practical tasks, the Coop has more time to put energy towards their main goal: strengthening their community and spreading their message. 

“Order Your Veggies!”

The Food Coop welcomes new customers and encourages more people to become part of its growing community. According to Linn, shopping at the Food Coop offers a chance to “rediscover your connection to food, especially the vegetables the earth provides,” while supporting local, seasonal agriculture—values often overlooked in today’s food systems. Plus, “it’s just nice.”

Want to support local, sustainable food? Whether by ordering your weekly veggies or volunteering at sales, there’s a place for you at the Food Coop. Find out more on their Instagram and webshop!