During Food Unplugged on 24 June in Ede, Dutch Cuisine ambassador Albert Kooy conducted a No Waste Workshop. During this workshop, remainders were incorporated within the ingredients, such as bullock balls, stems, fish spare ribs and more surprises besides. Dutch Cuisine ambassador Christian Wey also conducted a workshop on fermenting, WUR held a short lecture on plant-based steak, and Koppert Cress and Hutten Catering (Rob & Bob) presented the Healthy Lunch Cantine with Dutch Cuisine dishes.
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