Mary van Hoek-Hendriks te gast in de Namarama show van Floris Hülsmann Deze aflevering neem ik je mee naar de Horecava. De grootste food- en hospitalitybeurs van Nederland. Een plek waar smaken, concepten en vooral namen samenkomen. Tussen de stands en gesprekken door...
If we curate museums, media and fashion because people cannot assess everything for themselves, why do we expect them to do so with food, the single most influential system for our health? In the art world, the concept of a curator carries an almost magical weight. A...
The success factors of sustainable food innovation: sustainability must be in your DNA CHANGE INC, By editor Maaike Kooijman, published 2 January 2026 From beet-based steaks to pea milk, from hybrid meat to rescued-vegetable soup: every year, countless new sustainable...
What do Heilige Boontjes, Oma’s Soep and Mama’s maaltijden have in common? In all three cases, the social mission originates directly from the founders. Meet the Founders Heilige Boontjes: coffee as a compass for a second chance. Heilige Boontjes (in...
This week, the Impact Award of the Healthy Innovation Awards (Gezonde Innovatie Awards) van Food Personality en FoodLog was presented. The first prize was received by the Sustainability Manager of retailer Lidl. The similarities between her work as a sustainability...
