More awareness is needed in food service and culinary schools for the effect of the chefs’ smoking behavior on their salt use. Smoking is known to affect taste perception. Restaurant dishes are often high in salt and smoking might play a role in this. We show that prevalence of smoking among Dutch chefs …

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 …

This research contains the examination on various European countries (Italy, Spain and Portugal) on chosen aspects such as their food waste numbers, short food chain knowledge, employment rates and such in order to answer the central question: “How can gastronomical entrepreneurs anticipate on the change …

‘De Verse Maaltijd’ is a leading company of different food concepts. The company is specialized in the preparation of fresh and healthy meals for different target groups. The new concept of De Verse Maaltijd, DinnerFresh, is a slightly different and very challenging. This concept offers fresh and healthy …

SAMENVATTING De vijf grootste kranten van Nederland berichten allen op een verschillende manier over gebeurtenissen. Dat zorgt ervoor dat er over een gebeurtenis meerdere stukken ontstaan die elk een andere insteek hebben. Door deze diversiteit in de berichtgeving worden lezers op verschillende wijzen …

Ons mooie vak heeft dringend behoefte aan receptenmakers, geholpen door ondernemende chefs, wetenschappers, professionals en studenten. Voor strategische communicatie bestaan geen recepten of methodieken.