To entice the guest of today and tomorrow, entrepreneurs have to innovate. If you want to make your business future-proof, look further than taking care of food, drinks or an overnight stay. It's all about personal attention and creating the ultimate guest experience.
Visit Horecava 2018 from Monday 8 to Thursday 11 January. You can find us at stand 07.620
Imagine farming up to 15 times more vegetable protein than animal protein on the same piece of land? That means you can make sausages that are 15 times longer!
Not only we have been enthousistic about this prospect but sites like vleesmagazine.nl, worstlog.com, vleesplus.nl and biojournaal.nl all reported on the new 1.5m sausage presented during the Dutch Design Week.
Besides these food blogs, sites as VT wonen and Dezeen reported on this as being one of their sustainable must-see items from the Dutch Design Week.
Together with you, the visitors we will make everyday of the Dutch Design Week a different plant-based sausage with support of our partners. For example an Italian tomato sausage in cooperation with tomato farmers, a savory mushroom sausage in cooperation with Unique Paddenstoelen, a spirulina-algae sausage or 'The catch of the day' using left over vegetables from Ekoplaza. We even will make a 'weed sausage'.
Join us and have a taste!
The first Organic Food against Climate Change challenge, by Wessanen, in association with Triodos Bank powered by the Impact Hub ended with the final award ceremony in Amsterdam. Promising social entrepreneurs pitched their innovative ideas in front of a jury and experts in the organic food business. In the end Botanic Bites and Charly’s All is Fair convinced the jury with outstanding engagement throughout the program and their unique pitch. As a reward each of them was awarded with 10 000 Eur, access to a broad network of experts, additional management hours from Wessanen and Triodos Bank as well as a connect membership at the Impact Hub.More Info