On 16 October, Dutch Cuisine ambassador Bas Cloo held a Dutch Cuisine workshop at the Horeca Academie in The Hague in conjunction with the Municipality of The Hague. The target group comprised chefs from The Hague who were looking to make their menu more sustainable by including one or multiple Dutch Cuisine dishes on their bill of fare. Following the workshop, Bas Cloo held a presentation on trends within food during the Sustainability Dialogue ‘Blijf van mijn worst af ’ (Hands off my sausage).
