On March 5, Protein Port hosted an engaging workshop for vocational (MBO) students at the invitation of the Food Innovation Academy. During this interactive session, students were introduced in an accessible way to the concept of the protein transition.

Key topics included the idea of a foodprint, the environmental benefits of water lentils, CO₂ reduction, and water usage. Through practical examples and discussion, the workshop demonstrated how making sustainable food choices can have a direct and positive impact on the environment.

Beyond sharing knowledge, the session also helped strengthen the connection between the RNIZ program and regional educational institutions, fostering collaboration and inspiring the next generation to think more consciously about food and sustainability.