During the Cor Unum design competition, which Cor Unum presents annually, Léa Cadiou, a student at the Design Academy, won the award with her ‘Release’ design. Students at art colleges were asked to study how subjects from the past provide inspiration for the design language of today, and how this can be applied in a … Continue reading “Cor Unum Design Competition”
Read moreTender request with sustainable criteria in Groningen
Posted onPrior to the purchasing process of the municipality of Groningen, Green Deal partner Dutch Cuisine entered into a pilot with De Streekkantine (Regional Canteen). The aim is to incorporate local and regional produce within its corporate catering. De Streekkantine established the contacts with regional producers of bread, dairy, eggs, cheese and vegetables, handled deliveries, and … Continue reading “Tender request with sustainable criteria in Groningen”
Read more
The climate on our plate
Posted onOn 13 March, Aalt Dijkhuizen, the chairman of the Alliantie Verduurzaming Voedsel, handed over the booklet ‘het klimaat op ons bord’ (the climate on our plate) to Carola Schouten, the Minister of Agriculture, Nature and Food Standards. It is a symbolic plate, depicting a few of the many activities of the business community from the … Continue reading “The climate on our plate”
Read moreBrabant Celebrates Food 2018
Posted onThis year, the province of Noord Brabant in The Netherlands bears the title of European Region of Gastronomy, and shares this privilege with Galway in Ireland. It is celebrated with an inspiring innovation programme for and by the agri-food sector, linked with a tantalising public programme for visitors and residents. From tackling waste together to … Continue reading “Brabant Celebrates Food 2018”
Read moreDinner of the future
Posted onHow will our dinner of the future look? On 1 February, ROC Friese Poort presented the Dinner of the Future, in conjunction with Hogeschool van Hall Larenstein and Dutch Cuisine: a dinner put together according to the basic principles of Dutch Cuisine. During this dinner, students and representatives of the professional field discussed how the food supply … Continue reading “Dinner of the future”
Read more
Dutch Cuisine at Michelin Stars Event
Posted onMonday, December 11, 2017 Michelin presented the influential restaurant guide of the Netherlands in the De La Mar Theater to the culinary top of the Netherlands. Prior to the presentation in a short interview Dutch Cuisine ambassadors Luc Kuster, Dick Middelweert and Monique Mulder (also Executive Board member) briefly explained to presenter Simone van Trier … Continue reading “Dutch Cuisine at Michelin Stars Event”
Read more
Dutch Cuisine announces participation in RUMORE
Posted onRUMORE is a new European project aimed to enhance, inspire and help innovative SME’s to get off the ground. The key focal points for the metropolitan region of Amsterdam are the improvement of the urban-countryside connection and contributions to the circular economy, as well as a lower ecological footprint. Within RUMORE, the Municipality of Amsterdam … Continue reading “Dutch Cuisine announces participation in RUMORE”
Read more
The DakAkker
Posted onA wonderful rooftop initiative. Atop the Schieblock structure, the DakAkker (‘roof acre’), the first ever large-scale harvestable roof in The Netherlands has been realised. Here, vegetables, fruit and herbs are grown, and honeybees are also kept there. The DakAkker is the largest urban roof farm in Europe that uses soil directly upon its roof surface. … Continue reading “The DakAkker”
Read more
Estée Strooker is the new ambassador for Dutch Cuisine
Posted onEstée runs the ’t Amusement restaurant in Arnhem as chef/entrepreneur. She opened the restaurant after winning the programme Masterchef at the age of 20. In addition to spoiling its guests, ’t Amusement also aspires to a higher purpose, namely to make the guests aware of the current food industry to some degree, by making an … Continue reading “Estée Strooker is the new ambassador for Dutch Cuisine”
Read moreNutrition first, medication later
Posted onFit met Voeding (Fit Through Nutrition) is Gert Schuitemaker’s magazine. His motto is: ‘Nutrition first, medication later’. As far back as his pharmacy studies, he noticed that ‘the patient’ generally benefited a great deal more when provided with good nutrition, including food supplements. He is aware of both sides now after thirty years; both medicine … Continue reading “Nutrition first, medication later”
Read more
Tastes like Dutch: an impression of Dutch culinary culture
Posted onTastes like Dutch is a pictorial story packed with signature dishes by top chefs, within the context of our Dutch cultural and culinary heritage. This lusciously designed inspirational book on our rich Dutch food culture is on sale at €29.95 via www.tasteslikedutch.nl.
Read more
Is the key to a healthy generation a carefully prepared school lunch?
Posted onWageningen University & Research and the Vrije UniversiteitAmsterdam, together with various partners, including Dutch Cuisine, are conducting research into the school lunches at primary schools. Parents, children, schools, and those sectors involved …
Read more