This study explored the role of Frugal Innovation (FI) in overcoming resource constraints in the hospitality sector during the so-called ‘1.5-metre-society’ (or ‘new normal life’) that was shaped by the regulations adopted to overcome the COVID-19 outbreak.

De kranten staan er vol van. In veel sectoren is er sprake van een schrijnend personeelstekort: Schiphol heeft grote problemen om beveiligers en bagage-afhandelaren te vinden, de horeca kampt met grote personeelstekorten waardoor restaurants gedwongen worden de zaak op bepaalde dagen gesloten te houden, …

The last trend in technology is the upcoming Metaverse [1]. Metaverse represents a combination of virtual and augmented technology. With this technology, users will be able to immerse into a fully digital environment by obtaining a virtual identity through a digital avatar and acting as this was the …

Most beginning food forests face the following challenge: how do we get the harvest to the consumer? At food forest 't Mortelke they had the same question. The following research presents the answer to the following question: 'What are potential outlets for the harvest of Voedselbos 't Mortelke and how …

The goal of this research project at hand is to explore the potential attractiveness of Heinz Selection from the consumers perspective and ultimately examine key drivers that positively influence this process. This will enable KraftHeinz Foodservice to get a better understanding of how consumers …

A major target of the European Green Deal is to raise the 2030 greenhouse gas emission reduction target to 55% compared to 1990. This high ambition includes an increase of the energy performance of buildings and additional generation of renewable energy in all sectors. The tertiary sector, including …

This thesis focuses on the factors that increase the likelihood for restaurant owners in The Netherlands to survive the COVID-19 Pandemic. What are the effective strategies restaurant owners should consider. A Creative Crisis Plan is created

Research the viability of successfully starting a training company to improve service within restaurants, by analyzing the stakeholders and trends in the hospitality and training industry. Furthermore, research the attractiveness of the market by determining the future interest of restaurateurs in training …

Large floating projects have the potential to overcome the challenge of land scarcity in urban areas and offer opportunities for energy and food production, or even for creating sustainable living environments. However, they influence the physical, chemical, biological and ecological characteristics …

There is a strong relation between food and identity. Especially when people move to another country, traditional food (or simply food from their country of origin), symbolizes a link with culture, communityand ethnic identity. As people move around the globe they introduce new foods in the places they …