Nutrition can play both a preventive and regressive role within healthcare, for instance to prevent or cure a number of lifestyle diseases. Dutch Cuisine would like to offer a positive contribution through the sharing of knowledge, its programme of ’healthy and tasty dishes’ for hospitals and healthcare institutions, and the implementation of healthy nutrition of the season as part of the health process.
Dutch Cuisine places nutrition-related health issues on the map, such as a high salt and sugar intake for instance, or the growing number of type 2 diabetes cases. Some of these lifestyle diseases can be demonstrably reduced through a fundamental change in eating patterns. The chefs of Dutch Cuisine can generate this change, and have a positive influence on our eating pattern by cooking according to the principles of Dutch Cuisine. In addition to their fantastic creations in restaurants, these chefs know how to inspire consumers with healthy, season-related products, which will enable the consumer at home to get started on recipes whereby vegetables and fruit play a key role. Dutch Cuisine will develop two-step cooking (tasty and easy) recipes for instance, in co-creation with ambassadors ‘Rudolf van Veen’ (SVH Master Chef) and Tamar de Weijer (general practitioner) of the National Plan of Action for Vegetables and Fruit.
In this manner, Dutch Cuisine is working together with parties from every layer and level of the food chain towards a wide range of sustainable and healthy food options; for hospitals, healthcare institutions and also for the consumers at home.