The process and reflection of the development of a modular menu builder tool.

This research was made to determine how HZ University of Applied Sciences (further referred to as HZ) could change its catering options to be more sustainable and healthier while staying financially viable. Even though the catering has already implemented a number of sustainable measures, like sourcing …

How do you measure the changes that happen as a result of an education program on social and sustainable entrepreneurship? And how do you organize this in a ‘light’ way, burdening neither yourself as a teacher nor your learners? In this session, we explore different options on the impact measurement …

This research explores how integrating gamification with AI-powered menu systems can influence consumer behavior toward more sustainable food choices in urban restaurants. Through a mixed-method experiment using two website prototypes, findings reveal that personalized AI suggestions and sustainability …

The global food system is a major contributor to climate change, accounting for one third of the worldwide emissions. 55% of these greenhouse gasses are created through the production and consumption of animal-based protein. While the demand for food is expected to rise due to the significant population …

In Antenne Gooi en Vechtstreek wordt sinds 2017 jaarlijks het middelengebruik onder jongeren en jongvolwassenen in de regio in kaart gebracht. Dit gebeurt op basis van een combinatie van kwalitatieve en kwantitatieve methoden. In 2024 verzamelden we informatie via (1) interviews met een panel van vier …

The question is, can the faculties provide data on their energy consumption to raise energy awareness with students and employees? Typically, campus cafeterias show us how it's done and set a good example by displaying the carbon dioxide emission score of the daily menu. The challenge typically lies …

lorio, the newly opened restaurant at The Charles Hotel in Munich, is currently faced with the challenge of not meeting its targeted average spend per guest. As a result of a drastic reduction in seating capacity – from 35 to 16 tables – due to a complete restaurant design, management is under pressure …

De Technohub Inclusieve Technologie (TINT) is in 2020 opgericht en doet sindsdien onderzoek naar hoe technologie ingezet kan worden om een inclusievere arbeidsmarkt in de regio te creëren. Hierbij wordt een arbeidsmarkt bedoeld waarbij iedereen mee kan doen, ongeacht hun achtergrond of eventuele verstandelijke-, …

Achtergrond en doel De klimaatverandering is een maatschappelijk probleem. Dit is voor een groot deel toe te wijden aan de vee-industrie. Minder vlees consumeren kan bijdragen aan een oplossing. Het doel van dit onderzoek is de ontwikkeling van een vegetarisch menu voor assortimentsuitsbreiding van …