One Year Retrospective
By Trisha Elaine | News | May 18th, 2026
Cover Illustration: “De Nieuwe Mensa”, 13.4.2026. Matthew Kincl/The Amsterdammer
Hungry on a budget? Soft news reporter Trisha Elaine checks in on De Nieuwe Mensa, the student-run food stall known for keeping meals affordable.
At the University of Amsterdam, Roeterseiland Campus’ cafeteria is a behemoth. Stalls line the entire length of its backside, and meals from all sorts of places and price points are scattered across the black, marble-top counters. There is one stall in particular, though– a stand snugly tucked into the corner of the canteen– that seems to catch my eye. Even from a distance, one will notice how various drawings lay plastered onto the faux-brick wall behind it, or that an IKEA shark named Frankie swings idly from the rafters above.
Tasty, affordable, student-run. These are the three pillars of the De Nieuwe Mensa, etched in bold letters onto the student-run stall’s bright green signboard. It celebrated its first anniversary last February, marking 12 months since it introduced its cheap, vegan menu onto campus, and what started as an experiment to see whether a more affordable canteen could garner enough student support has since become a staple of the Roeterseilandcampus canteen.
Over the course of a week, I sat down with Iulia, Léo and Basil – three people whose lives have intersected through this project – to reflect on how far they and De Nieuwe Mensa have come since its launch in February 2025, as well as what the future may hold in store for the project.
“Sometimes it can be intense, especially during rush hour. But you also have the time to rest a bit and chat with your coworkers. […] That’s definitely one of the positives.”
The Faces of De Nieuwe Mensa
Iulia Cabacenco is a 20-year-old Anthropology student who joined De Nieuwe Mensa as one of its employees, a paid job that entails both serving food and cooking the recipe for the next day. Iulia was arguably already more familiar with the organization than any regular student, having joined through a friend who was connected with the founding board of members. “It’s my first job, though,” they say, “so it was a big step for me.”
They walk me through a typical morning shift as a server: They arrive at the stall, grab a cup of free coffee – one of the job’s many perks – then mull over what music the speakers will play that day. Afterward, they warm large trays of food in the industrial oven behind the counter, then – depending on the grain of the day – head into the kitchen to cook rice or couscous. Finally, they ready their frontline of garnishes as noon strikes, and the stall is ready to open.
“I actually just came straight from my serving shift today,” says Iulia. Grinning, they add, “I was playing some ambient techno from the 80s…to set the mood. “Sometimes it can be intense, especially during rush hour. But you also have the time to rest a bit and chat with your coworkers. […] That’s definitely one of the positives.”
“I absolutely love this organization. I want to see it grow. I want its impact to grow. And I’m just really very happy to be a part of it.”
Léo Gougeon, meanwhile, is a Politics, Psychology, Law and Economics student who joined De Nieuwe Mensa slightly further into its lifespan. Having been invited by his best friend, Fanni Woltje, he now works on the board as one of its kitchen heads alongside her, overseeing all food-related operations. Like several other board members, he also works as a regular server and cook.
“Fanni and I like to say it’s our baby,” he says, pointing to the hundreds of hours – both paid and volunteered – they have devoted to ensuring De Nieuwe Mensa’s success. It is not hard to envision how this time is spent, as they must stay on top of the high volume of ingredients and food that enters and leaves the company, while also managing the general well-being of the cooks and servers in their care. De Nieuwe Mensa’s growing scope, such as the community dinners they now host, has also added to the general workload.
He– perhaps only partially– feigns comic exhaustion, but there is also an undercurrent of sincere joy that trails his words. “I absolutely love this organization. I want to see it grow. I want its impact to grow. And I’m just really very happy to be a part of it.”
It is therefore amusing that De Nieuwe Mensa was hardly a blip on his radar before he joined the team. “I actually did not know what De Nieuwe Mensa was. The canteen’s food was too expensive, and most of it was uninteresting to me anyway, so I just never went there.”
“My perception of De Nieuwe Mensa has definitely changed a lot since then. I always saw it as a more nebulous concept, something more institutional. But having worked here now, I can see we’re really like friends here,”
Finally, there is 20-year-old Basil Kafka who shares a similar story of how they came to know De Nieuwe Mensa. Also an Anthropology student, they joined in October 2025, and had likewise never set foot in the building, though for them it was less about the price and more so that they simply had no reason to visit it. Cooking is a hobby Basil keeps close to their heart, so cooking a meal at home instead of visiting the canteen was often the obvious choice.
“My perception of De Nieuwe Mensa has definitely changed a lot since then. I always saw it as a more nebulous concept, something more institutional. But having worked here now, I can see we’re really like friends here,” Basil laughs. Developing relationships with their colleagues beyond work, sometimes even with the employees of other stalls– it was a world of difference from when they had previously worked at a burger joint.
For the Past and Present
Coming hot off the heels of Antikantine, where students shared free vegan meals to protest the canteen’s prices, De Nieuwe Mensa’s mission has been clear from the outset: bring affordable, tasty and sustainable food options to the Roeterseiland canteen. While also being student-run, of course. But, for a movement to last beyond its founding members, there needs to be more than just a desire for change. How do you transform such energy into proper action that will not only achieve tangible results, but also secure its survival into the foreseeable future?
These questions have always weighed heavy on De Nieuwe Mensa. And they continue to do so, as the project enters its second year of operation. Last year saw its founding members toil to ensure the project’s successful launch. This year, on the other hand, has operated on the premise of stabilisation, as new board members pushed De Nieuwe Mensa into achieving a healthier, more sustainable state.
“One big thing has been our focus on formalization,” says Léo. “Constructing a solid structure that future members could fall back on was a top priority, as was standardizing many of its once scattered operations both administratively and in the kitchen.”
“Constructing a solid structure that future members could fall back on was a top priority, as was standardizing many of its once scattered operations both administratively and in the kitchen.”
Beyond this, the organization saw other bouts of change. For example, though suppliers remained firmly local, Fanni and Léo have shuffled ingredient orders between distributors as newer options became available. Around 75-80% of the ingredients De Nieuwe Mensa uses is now organic because of this. More generally, the stall has also been able to reduce most of its food wastage through better portion management, compared to its first summer months in 2025.
The menu has likewise undergone two rounds of major modifications. The first, occurring at the start of the academic year, introduced dishes like goulash, tavče gravče and the popular Japanese curry. The second, which happened at the start of the second semester, overhauled the menu completely. The stall’s iconic bean dishes were replaced with new recipes like maafe, moqueca and sweet potato stew with lentils, even introducing tofu as a new major source of protein. De Nieuwe Mensa also greatly expanded the scope of its activities. It took on a higher volume of catering requests, promoted more visible collaborations with entities like Café de Krater and even hosted its first series of community dinners.
For Léo, De Nieuwe Mensa has therefore been a major success. The stall has sold more than 55,000 portions in the past year, which, he points out, is also over 55,000 instances of a student well-fed by healthy, sustainable food made accessible through the low price point.
“Something we’ve also done is open an entirely new segment of the student body for the general canteen.” It was not uncommon to hear De Nieuwe Mensa posited against the other stalls as a threat to their income. However, Léo argues this has not been the case at all. Rather than siphoning their revenue, he believes the project has actually increased it for the cafeteria overall, as students who would otherwise have never stepped foot in the canteen – like Basil or Léo themselves – are now more willing to come in. This then results in more purchasing opportunities. “A student might get our €4.50 meal, but also decide that a pizza slice from Paravanos or some loempia from NomNom wouldn’t be so bad either.”
“You’re definitely more than just coworkers when you work there,”
“[…] We have a certain kinship through the fact that we are all people who are actively engaged in academia.”
By Students, For Students
One of De Nieuwe Mensa’s core tenets is its thorough embedment in the student community. Their slogan says it all: tasty, affordable and student-run. Everyone, from its volunteer-based board members to the very employees who cook and serve at the stall, is a part of the student body. Even the broader entities that surround De Nieuwe Mensa – ASVA, Plant-Based Universities, Green Office and the Central Student Council – are all pillars of Amsterdam’s student scene.
Sparing just a cursory glance at the stall’s daily runnings will reveal a similar story. The staff that huddle by daal-filled bain maries seem less like acquaintances and more like close companions, as they fill the air with murmurs of exams, looming deadlines and an endless sea of lectures they must trudge through after work. It is also not uncommon for the occasional visitor to drop by from the cafeteria’s crowds. They are usually friends of those currently on the clock, or sometimes even of employees not working that day, as they have also integrated into the greater De Nieuwe Mensa network.
“You’re definitely more than just coworkers when you work there,” says Basil. “[…] Because we are a student collective, I feel that we have a shared identity, even though we are from different programs and take different subjects. We have a certain kinship through the fact that we are all people who are actively engaged in academia.” They also point out the common goal of promoting affordable food, as Amsterdam’s high cost of living is an unfortunate rite of passage for most students.
For Iulia, De Nieuwe Mensa’s student-run spirit extends into their relationship with the board and work, too. “I truly feel like I have a say in how things run. It’s democratic. If I’m unhappy about something at work, then I know I can just come up to them and actually be listened to.”
“I truly feel like I have a say in how things run. It’s democratic. If I’m unhappy about something at work, then I know I can just come up to them and actually be listened to.”
Of course, running a foundation composed entirely of students is not without its challenges. De Nieuwe Mensa is a fully functioning food stall operating entirely out of the cafeteria’s professional kitchen, which can be daunting to navigate as a group of university students. On top of that, the stall sells a wide range of cultural dishes. While this culinary diversity ensures that there is always something for someone, it does require vastly different taste profiles and cooking principles.
For someone like Iulia, who is often unfamiliar with these dishes, there are moments when it becomes a struggle to keep up. “But I’m getting better,” they say proudly, “at understanding […] the art of making something taste good with, like spices, lemon juice or coconut milk. I’m also learning a lot about plant-based alternatives.”
Léo also discusses the process of taking up the original board’s mantle. They were trailblazers in how they were willing to light the first match of student resistance, transforming scattered cells of ideas into a coherent entity like De Nieuwe Mensa. But the limited time they had with the project– as is the nature of changing boards yearly- left loose threads in need of tying up. The organization saw growing pains like the price increases that dotted the start of the academic year, which were done in the name of stabilizing finances. To their credit, there has not been another price increase since, and financial markers by all accounts seem healthy.
More generally, there are also operational challenges like the occasional broken equipment that De Nieuwe Mensa must face. “There’s sometimes a [mistake] in the kitchen too,” Léo adds. Though not necessarily a common occurrence, there are days when a pot is not cleaned as thoroughly as it should have been or an oven is left on the wrong settings. Still, he is grateful for how patient the other stalls are with them. He credits this to the healthy relationship they have managed to build up with the kitchen community. “On a day-to-day basis […] Everyone gets along really well. Everyone’s super sweet. And like, everyone’s still very calm and accepting, because at the end of the day, they still do understand that… you know, none of us are full-time, but we have good intentions.”
In light of this, I think back to a sentiment put forth by Basil. In De Nieuwe Mensa, you are given the space to make mistakes. More importantly, you are also allowed to grow and learn from it. “This isn’t to say you’re actively incentivized to make mistakes or that there are no standards. But you aren’t punished for every error you make, and that’s something I can appreciate, especially compared to my old job, which really didn’t make it a fun place to work in.”
It might be better, then, to reframe these challenges as more than just issues or mistakes. That De Nieuwe Mensa was given the grace to stumble in the first place, with both the students and staff who were willing to give them the benefit of the doubt as it worked to find its footing– this is undoubtedly a large part of its success today.
Students who do not write the stall off entirely for an undercooked batch of rice; canteen workers that are consistently patient with students navigating a system as complex as a professional kitchen; or even the UvA staff who were willing to fight for De Nieuwe Mensa’s existence in the first place. The world can be needlessly cruel and selfish, so it seems significant that an initiative like De Nieuwe Mensa – built on an enduring collection of small acts of kindness – continues to exist today.
“In the end, I just want people to know that De Nieuwe Mensa is human. Don’t be afraid to approach the people working at the stall. Strike us up for a conversation!”
…And to the Future
Standing behind a counter, pouring food into a paper bowl for hours on end can feel dehumanizing, especially with the way some customers have approached the stall. And though that may be the nature of most service jobs, a little kindness can still go a long way for someone like Basil. “In the end, I just want people to know that De Nieuwe Mensa is human. Don’t be afraid to approach the people working at the stall. Strike us up for a conversation!”
When asked about the future, both for De Nieuwe Mensa and themselves, Basil smiles. “My hope is that De Nieuwe Mensa continues, of course!” They are hopeful that they can continue working for as long as they are studying, as long as they are in the Netherlands, and as long as they can in general. “I could probably earn more money somewhere else, but at the same time I think that this is just… it’s just nice. The people are great. The objective is really nice. Like, it’s all beautiful and wonderful. And I just hope that it continues.”
However, someone like Iulia, who is set to graduate in a few months, knows that this chapter in their life will soon come to a close. Most of De Nieuwe Mensa’s employees are in their final year of university, so the end of the 2025-2026 academic year might entail saying goodbye to the UvA as a whole. “Including me! I’m graduating this year, and I think, with all the love for De Nieuwe Mensa, I will probably be looking for a new job outside the university.”
With many more employees in a similar situation to Iulia, it is clear that De Nieuwe Mensa stands on the precipice of another wave of change. On the most basic level, a staff composed mostly of graduating students means the upcoming year will need to bring in a lot of new faces. More pertinent, however, are the foundational changes set to occur with the UvA’s status quo. Notably, the university’s primary caterer, Cirfood, will leave at the beginning of 2027. This thus leaves a crucial vacuum in the cafeteria’s management that may upend many of the structures that surrounded it.
“I’ve got really good ideas for DNM,” says Léo. His enthusiasm is palpable.
“I hope that a lot of nice people with values that we share will come into the collective. So, if the readers enjoy good food or resonate with anything in the article here, then maybe consider joining us.”
Equally evident is his belief that the stand is for everyone. De Nieuwe Mensa sells vegan meals on campus, but in his eyes, there’s nothing stopping anyone on the street from walking into the canteen and grabbing a bowl of food from the stall. “We don’t restrict ourselves. Our only ideology, really, is accessibility, and that means it’s literally for everyone. We want to provide cheap food. We want to make a change in our little segment of a world where we can do so, and that’s what’s important to me.”
Iulia speaks of a similar wish. “I hope that a lot of nice people with values that we share will come into the collective. So, if the readers enjoy good food or resonate with anything in the article here, then maybe consider joining us.”
It seems as though De Nieuwe Mensa is here to stay. Interested readers can get in contact through their instagram account, or by simply dropping by for a meal. As Leo puts it: “Don’t be scared. Come say hi. DNM is here for you when you’re feeling a bit peckish at lunchtime.”
Trisha Elaine is a university student in Amsterdam. The views expressed here are not necessarily those of The Amsterdammer.
