Dutch Cuisine ambassador Marc Raaijmakersand students at seven catering schools in Brabant are going to create ‘Brabantian’ recipes for a cookery book entitled “BRBNT, van Brabantse grond” (BRBNT, from Brabant soil). Brabant chefs – and consumers – barely realise that our food footprint will be significantly reduced if we eat produce with very few food miles and food that is in season. In this project, students renew our acquaintance with the origin of products through recipes. Wearefood.nl
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