How 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 could be more sustainable in the future. Students at the ROC Friese Poort and the university Van Hall Larenstein spoke at the table about their personal ambitions and their lesson modules.
In addition to the students, those present included livestock farmers, pig farmers, cheese makers, market gardeners, a supermarket manager and policymakers, who also shared their view on food. www.rocfriesepoort.nl/RestaurantNuSneek
