It is the wish of Dutch Cuisine to visibly carry on its ’healthy and tasty dishes’ programme in hospitals and healthcare institutions. To this effect, an active collaboration has been launched in conjunction with the National Vegetable and Fruit Action Plan (NAGF). Within this joint effort, Dutch Cuisine will play a supporting role in realising its objectives, which include offering two-step cooking (tasty and easy) recipes, in co-creation with NAGF ambassadors SVH Master Chef Rudolf van Veen and general practitioner Tamar de Weijer.
