In order to achieve its objectives in an integrated manner on a long-term basis, Dutch Cuisine has set out four substantive programmes, each with their own programme engagers (managers).
Catering Industry
All activities within the catering industry programme are geared towards generating a fundamental change to our food consumption and food culture in the long run. This is about a change in behaviour, whereby we will very much need our change agents – current and future chefs.
Culture
Our food culture is our heritage
The Dutch Cuisine Culture Programme is aimed towards identifying and rediscovering our Dutch cuisine and eating culture; our culinary memory. Our food culture is our heritage, and comprises a hugely rich history. Throughout the ages, Dutch cuisine has always been an extremely adaptive cuisine, and unique, with the ‘aesthetics of sobriety’. Dutch Cuisine brings our rich culinary history to the attention of chefs, restaurants and consumers in a comprehensive manner.
”A HEALTHIER FOOD SUPPLY IS NEEDED FOR ALL CITIZENS, BUT HEALTHY BEHAVIOUR BEGINS IN CHILDHOOD”
Jaap Seidell
Professor of Health & Nutrition, Vrije Universiteit Amsterdam
Health
Education
Dutch Cuisine education within ROC
The Dutch Cuisine educational programme sets out to convey the philosophy of Dutch Cuisine and develop education modules within primary and secondary schools, as well as within vocational education facilities.
