After a jam-packed five days in Greece, we packed our bags to head to Holland. But, before leaving Greece, we had just enough time to squeeze in one last lecture at the American Farm School.

During an informative lecture on Food Waste we learned that the world will need to increase its meat production by 40% in order to meet global demands by 2050. Additionally, we were informed that research is being conducted to develop edible packaging to reduce the amount of waste sent to landfills.

After a rough landing into Schiphol, we had finally arrived from Thessaloniki to Amsterdam; we found our new home at the IBIS Leiden Center where we were greeted by our welcoming Dutch guide, Niek.

Niek helped us to get settled in and took us to a traditional Dutch pancake house, Pannenkoekenhuis “De Schaapsbel.” With options ranging from savory to sweet pancakes (which turned out to be more like our idea of crepes), everyone’s taste buds were satisfied. Some of our favorites from the menu included an apple pancake with cinnamon ice cream and powdered sugar, a ginger and bacon pancake and a cheese, peppers and bacon pancake. Not to mention, the bread and garlic butter appetizer was most delicious—just ask Marcous!

We had a wonderful day tying up the loose ends in Greece and are thankful for save travels to the Netherlands. We are excited to explore Amsterdam and better understand the Dutch agriculture industry throughout the next few days--  that is if we don’t get run over by a bike before then!