Berry Marttin cooks with leftovers | VIDEO

Every little bit helps when it comes to improving the world’s food situation. That’s why Rabobank Executive Board Member Berry Marttin is joining Dutch celebrity chef Sandra Ysbrandy in the kitchen to make lasagne sauce from leftover vegetables. While he’s cooking, Marttin tells us about the bank’s role in food production.

'Could you hand me that onion?' is one of the questions Ysbrandy asks Marttin. But she also asks: 'Do you feel that as a banker you can genuinely make a difference in the field of food and food waste?'

Customers across the entire food chain

'Food is a growth market,' says Marttin. He is referring to the fact that the world population is set to grow from seven billion to nine billion between now and 2050. And these people are also becoming more prosperous. Production per hectare must be sustainably increased in order to ensure the availability of sufficient nutritious food for everyone. 'This requires investment and somebody has to finance it', Marttin says in reference to one of Rabobank’s roles in this regard. While Rabobank started out more than a century ago as a bank for farmers in the Netherlands, today it has clients around the world spanning the entire food chain and has more than 90 billion euros in outstanding financing. The bank’s clients range from farmers and horticulturists and their suppliers to commodities and raw materials traders, food companies and supermarkets. Marttin also sees it as Rabobank’s task to connect clients in the chain and to provide access to knowledge and networks.

Billions in food waste

Producing more isn’t the only solution. The global food situation can also be improved if companies and consumers waste less food. A tasty and nutritious sauce made from leftover vegetables helps reduce food waste. While the focus of this cooking session with Sandra Ysbrandy is on Berry Marttin chopping leftover vegetables and putting them into the sauce, the broader perspective is that European consumers throw away billions of euros’ worth of food every year.

Marttin, who admits to being mainly a weekend cook at home, says he’s passionate about food and cooking: 'I’m from Brazil and eating is a huge part of our culture. It’s what Brazilians live for. And I grew up on a farm that I later took over, so I also produce food myself.'