Today, it initially seemed like we did not directly interact with a lot of sustainability-related visits, but there actually was some content relevant to the ideas we are investigating on this trip. Additionally, we further explored Dutch culture, and I enriched my understanding of how agriculture focused life in the Netherlands has both changed over time and retained how it functions.

After a drive through the gorgeous Dutch countryside, we arrived at a picturesque farm area and, along the side of the road were a collection of large windmills, lining a green field in the distance. I was surprised at just how large the windmills were for structures that did not look very modern. The Netherlands’ consistent use of wind-power to generate energy, dating back hundreds of years, makes me feel that the country is extremely well-suited towards the global (albeit gradual) shift to renewable energy. The ideas associated with the shift are engrained in Dutch culture and infrastructure, a strong contrast to the United States’ resistance against clean energy both structurally and ideologically. I feel the way to fix this in the future has to be education and cultural relearning of the importance of switching to renewables in a timely manner.

Next, we had the chance to try cheese made by Henri Willig cheese, a Dutch cheese manufacturer that uses sustainable practices as a key part of its business model. Given that the company was the focus of my group presentation for one of the meetings, I had the chance to learn extensively about these practices before seeing the facilities. However, I was a bit saddened that the sustainability the company practices was not featured as prominently in the demonstration we received. Nonetheless, the company’s commitment to the Sustainable Development Goals and efforts to make cheese production a more sustainable practice are commendable. The cheese we were given the chance to sample was far and away the best cheese I have ever tried, and I bought a few wheels to bring home to my family. The Dutch cuisine seems to prioritize cheese, and I cannot object given how much I love the stuff. Going to Henri Willig was a great chance to enjoy some really good food while watching the sustainability efforts the company uses put into use.

We then proceeded to use a ferry to cross over to a reconstruction of a colonial Dutch village. We had the opportunity to see how a traditional Dutch town would be primarily self-sustaining and how the orientation of the town’s culture would be based around fishing and how it impacted life. I really found it interesting how dried fish skin was dried in the sun and eaten as a quick snack by the people in the village. However, I also saw a room of hanging caught fish that smelled genuinely terrible, so I was in a rush to get out of that area as fast as I could. The tour gave us a chance to see how the Dutch people have always lived “sustainably” (even when this wasn’t an acknowledged movement), and I was glad to get further insight into how the country used to work.

Overall, today was more of a chance to experience Dutch culture and explore how this area’s history has shaped how it is today. I look forward to the visit to the Anne Frank House tomorrow, as everyone has told me its a must-visit in Amsterdam, and the alumni dinner will be a good chance to explore the professional development side of this tour!