Students conducting research on aspects of saline agriculture

22 March 2021 - Published by Laila Dam
For the next three months, six students from the VU University in Amsterdam will be doing research on economic, producer, and consumer perspectives of saline agriculture.

Two students, Simon Verboom and Adriaan Scholtens will map Saline Agriculture initiatives and assess their performance in both the North Sea region and the Mediterranean region. The economic perspective will be covered by Sebastiaan van der Linde, who will estimate the total economic value of saline ecosystems. Joke Janson’s research will be more focused on the producer’s perspectives, as she will look at prospects for saline agriculture on Terschelling based on farmers' perspectives and groundwater measurements. The research of Willemijn van Vuure and Suzanne Veen will take a closer look at the consumer. Willemijn Vuure will research consumer perceptions of saline agriculture, and Suzanne Veen will look at the culinary heritage and the current consumer experiences of saline dishes.

De Zilte Smaak foundation

For a big part of the time, Joke, Willemijn, and Suzanne Veen will be based on Terschelling, to conduct their research. On Terschelling, they will work together with the SalFar partner De Zilte Smaak foundation, which was established in January 2017. The aim of the foundation is to cultivate saline and saline-resistant crops sustainably on Terschelling, to build up and share knowledge about these crops and their possibilities. Learn more about De Zilte Smaak and their work here.

Culinary heritage and the current consumer experiences of saline food

Suzanne Veen will perform literature research on the culinary heritage of saline food in the Netherlands to look at the culture around and the authenticity of saline dishes. In addition, she will be doing fieldwork where she will be working together with Flang Cupido, co-founder of De Zilte Smaak and owner of cooking studio Flang in de Pan. Together with his partner Willemijn Steentjes, he organizes culinary activities regarding saline food on Terschelling. Suzanne plans to interview/ and or give surveys to his customers to gather data on consumer experiences. In the last part of her research, she will process the data to look at the potential of saline agriculture in the context of food sustainability and sustainable tourism opportunities.


Photo: From left to right - Flang Cupido, Willemijn Steentjes and Suzanne Veen


Questions or suggestions?

At the moment, the students are still working on their research plan, therefore some parts might change. Please feel free to contact the students if you have any questions or suggestions. You can find their contact information below.

  • Simon Verboom:
  • Adriaan Scholtens:
  • Sebastiaan van der Linde:
  • Joke Janson:
  • Willemijn van Vuure:
  • Suzanne Veen: