Drink your Starbucks coffee responsibly with this reusable coffee mug, designed by Jang Jin-hee and Lee Min-jeong. Every time you refill your mug, a green leaf will light up through an integrated LED system, which measures the times you refill your cup. After 365 refills, the leaves form a map of the world to show you how eco-friendly you are by discarding cardboard cups.
Designers of the French design companies Elium Studio and Duende Studio have collaborated together to create a home vinegar maker. The design is inspired by the biotechnology where vinegar is based on, and its instruments.
All the bars and clubs on the website Partyflock are virtually presented. The dancesite will visit the partylocations and create virtual tours. In this way, guests can experience the atmosphere at home. This will create a new dimension in partying.
The Lapin Kulta Solar Kitchen is a temporary restaurant that uses solar energy to cook. Last yea,r the initiative traveled to Helsinki, Stockholm and Milano. The use solar heat creates an unique texture and tast. The cooks claim that it creates a whole new taste experience.
In the first weeks of October ( week of the taste) children from Dordrecht (The Netherlands) will attempt to cook a total of 1000 liters of soup. The main idea of this event is to get the children more into contact with healthy, fair, eco friendly and self made food. The event will be held across Dordrecht in association with several schools. The alternative translation of the Dutch saying ‘Dordrecht walks in the soup’ is ‘it goes totally wrong in Dordrecht.’
Pariya has introduced five luxurious cotton candy products. The Pashmak Persian Fairy Floss is introduced in vanilla, chocolate, saffron, pistachio and rose flavour. The sweet creations are a welcome addition to every dessert.
Moët & Chandon is looking for a Red Carpet Icon in the Netherlands. In October three leading bloggers will search the Dutch equivalent of Scartlett Johansson; cosmopolitan, refreshing and sparkling. The bloggers pick the first selection, the jury chooses one winner. The winner can visit all the Red Carpet moments for Moët and gets front row tickets for the film festival in Cannes on top of that.
Haagen-Das will introduce an ice cream cake, developed by Dutch designer Kiki van Eijk. The cakes, Fleur de Glace, will be available in two flavours, Ice flower (Ijsbloem) and Sunflower (Zonnebloem). The Ice flower ice cream cake is made of vanilla ice cream, ‘speculoos’ (gingerbread) and caramel. The Sunflower is made of mango sorbet ice cream and macadamia nuts.
Every year the Evian water bottles come in a special design. After famous designers like Jean Paul Gaultier, Paul Smith and Issey Miyake, this years design is made by Courrèges. The limited edition bottle is made from recycled glass and has a pink flower made from biological inkt. The Evian water bottle is available middle october/november.
Baker Paul Bernsten and food historian Lizet Kruyff reintroduced an ancient recipe of the ‘pepernoot’. Kruyff has shared here experiences with the “pepernoten” online and started a revolution together with baker Brensen. After many trail and errors the “pepernoot” from the 18th century is finished. The “pepernoten” are now available at the website of baker Brentsen.
Approachable inspiration, trends and highlights from 2025 that can be easily applied to your own business in 2026. A whitepaper to scroll through when you read more
We’ve been enjoying glorious summer weather for a few weeks now, and the popular seasonal drinks are already known. Mocktails, cocktails, spritz variations, rosé, and read more
Drink your Starbucks coffee responsibly with this reusable coffee mug, designed by Jang Jin-hee and Lee Min-jeong. Every time you refill your mug, a green leaf will light up through an integrated LED system, which measures the times you refill your cup. After 365 refills, the leaves form a map of the world to show you how eco-friendly you are by discarding cardboard cups.
Designers of the French design companies Elium Studio and Duende Studio have collaborated together to create a home vinegar maker. The design is inspired by the biotechnology where vinegar is based on, and its instruments.
All the bars and clubs on the website Partyflock are virtually presented. The dancesite will visit the partylocations and create virtual tours. In this way, guests can experience the atmosphere at home. This will create a new dimension in partying.
The Lapin Kulta Solar Kitchen is a temporary restaurant that uses solar energy to cook. Last yea,r the initiative traveled to Helsinki, Stockholm and Milano. The use solar heat creates an unique texture and tast. The cooks claim that it creates a whole new taste experience.
In the first weeks of October ( week of the taste) children from Dordrecht (The Netherlands) will attempt to cook a total of 1000 liters of soup. The main idea of this event is to get the children more into contact with healthy, fair, eco friendly and self made food. The event will be held across Dordrecht in association with several schools. The alternative translation of the Dutch saying ‘Dordrecht walks in the soup’ is ‘it goes totally wrong in Dordrecht.’
Pariya has introduced five luxurious cotton candy products. The Pashmak Persian Fairy Floss is introduced in vanilla, chocolate, saffron, pistachio and rose flavour. The sweet creations are a welcome addition to every dessert.
Moët & Chandon is looking for a Red Carpet Icon in the Netherlands. In October three leading bloggers will search the Dutch equivalent of Scartlett Johansson; cosmopolitan, refreshing and sparkling. The bloggers pick the first selection, the jury chooses one winner. The winner can visit all the Red Carpet moments for Moët and gets front row tickets for the film festival in Cannes on top of that.
Haagen-Das will introduce an ice cream cake, developed by Dutch designer Kiki van Eijk. The cakes, Fleur de Glace, will be available in two flavours, Ice flower (Ijsbloem) and Sunflower (Zonnebloem). The Ice flower ice cream cake is made of vanilla ice cream, ‘speculoos’ (gingerbread) and caramel. The Sunflower is made of mango sorbet ice cream and macadamia nuts.
Every year the Evian water bottles come in a special design. After famous designers like Jean Paul Gaultier, Paul Smith and Issey Miyake, this years design is made by Courrèges. The limited edition bottle is made from recycled glass and has a pink flower made from biological inkt. The Evian water bottle is available middle october/november.
Baker Paul Bernsten and food historian Lizet Kruyff reintroduced an ancient recipe of the ‘pepernoot’. Kruyff has shared here experiences with the “pepernoten” online and started a revolution together with baker Brensen. After many trail and errors the “pepernoot” from the 18th century is finished. The “pepernoten” are now available at the website of baker Brentsen.
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