About 20% of energy intake in the Netherlands is consumed out-of-home. Eating out-of-home is associated with higher energy intake and poorer nutrition. Menu labeling can be considered a promising instrument to improve dietary choices in the out-of-home sector. Effectiveness depends on the presentation …

Introduction • CO2 emissions of SMEs in the tertiary sector (such as butchers, barbers, small food shops, restaurants and pubs) are significant. • Initiatives to reduce CO2 by SME in tertiary sector exist but apply only for basic energy technologies (e.g., normal insulation). Efforts for innovative …

As food waste contributes to being a social, economic, and environmental problem, more research is needed for the prevention and management of food waste in food service enterprises. Thus, this report was written to gain more information about how the prevention and management of food waste and how this …

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 …

Sustainable commercial fishing, species conservation, and bycatch are contentious topics. Great emphasis has been placed on the sustainable sourcing of particular species that we buy at the store and order in restaurants, but how can we trust that the fish on our plates, from a system-wide perspective, …

How do we increase biodiversity in the Netherlands? By working together! What can food forests and restaurants mean for each other? This report focuses on the question: “What is the potential of collaborations between food forests and restaurants in the Netherlands?”Interviews revealed that successful …

Vietnam, a country with great opportunities in the alcohol industry, especially in the wine sector, is developing; and Vietnamese attitudes are changing. The industry has the possibility of participating in social development now and in the future. However, the wine industry has some issues and firstly …

De vraag naar biologische voedingsproducten stijgt elk jaar. Dit is vooral terug te zien in de retail, maar niet zozeer in de horeca. Stichting EKO-keurmerk wil daarom graag weten hoe het kan dat de horeca hierbij achterloopt en hoe zij het aantal restaurants dat gebruik maakt van biologische voedingsproducten …

La Place is een Nederlandse restaurantketen, opgericht in 1987, met meer dan 75 restaurants in Nederland. La Place trekt op dit moment een doelgroep aan met een gemiddelde leeftijd van 48 jaar. Het bedrijf is sinds het begin van 2018 bezig met een herpositionering om een jongere doelgroep aan te trekken, …

With 61% of wine consumer on a regular basis, the UK is the world sixth wine consumption market. It is one of the smallest wine producers but one of the largest wine importers in the world. Leading by the off-trade consumption, it is one of the most dynamic markets with a wide range of worldwide product …