One of the first worm hotels of Le Compostier was recently placed at Restaurant As in Amsterdam. In the worm hotel, chefs can compost vegetables and fruit at their own location and use the compost directly in their own garden. This way kitchens from restaurants become circular. lees verder
The greenest hotel in the Netherlands is currently being built in Amsterdam and is expected to open its doors in 2018. The innovative hotel is called Hotel Jakarta Amsterdam and is part of the WestCord Hotels group. The hotel will be built on the exact same spot where the passenger liner between Amsterdam and Jakarta used to depart from. lees verder
At Horecatrends we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’. This week, amongst others about new truffles species that are discovered in Thailand, let’s hope they won’t be as expensive as the real deal! And about a new product in the Netherlands: Meat Your Veggies, part vegetables, part meat. Who knows, maybe they can persuade meat lovers to eat less meat!
If you like to read the whole article, click the title. Enjoy reading! lees verder
Ripple launched a new line of dairy products in April 2016 powered by $44 million from Google and Silicon Valley venture capitalists. But what is Ripple? Milk made from simple yellow peas. It’s a plant-based milk, high in protein, low in sugar. Ripple has a good taste (it has a creamy texture which is something other dairy free products are missing, according to the company), it nourishes your body and leaves a small footprint on the planet. Ripple milk is nut-, gluten-, lactose- and soy-free and 100% vegan. lees verder
On the Facebook page of Futurism Food we spotted a video of an ‘edible spoon’ that is sold in India. You can buy it in a sweet, savoury and neutral taste. We wrote about similar products in 2010 and 2013, but it seems that the edible spoon is going mainstream now. The producer Bakeys is busy with a line of edible cutlery; chopsticks and forks are already created.
Why won’t we start using this edible cutlery outside India as well? As replacement of all the plastic cutlery in the fast food industry? The only problem is that they haven’t created a knife model yet but hey, plastic knives are a drama as well… lees verder
At Horecatrends we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’. This week, amongst others: robot arms preparing your food and Finnish scientists make food from electricity.
If you like to read the whole article, click the title. Enjoy reading!
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others, wellness specialists’ in supermarkets and a serie of wine lables with famous works of art.
If you like to read the whole article, click the title. Enjoy reading! lees verder
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others: wouldn’t it be a great idea if KLM started handing out ‘stroopwafel’ chewing gum during take-off and landing? lees verder
During a meeting of MVO Nederland (organisation Corporate Social Responsibility in the Netherlands) and Wageningen Academy, meat company Bolscher introduced a new product category, between meat and vega. The meeting ‘from food waste to food business’ was organised to prevent waste and make use of residual flows. The residual flow of ‘mushroom stems’ is used in one of Meat Your Veggies’s products. lees verder
Saturday the 10th of June DeDAKKAS started a crowdfunding campaign in order to realize their project, a green hospitality concept on top of parking garage ‘de Kamp’ in the city centre of Haarlem. According to the initiators the concept, situated in urban area of Haarlem, will be unique and approachable. A place to relax, with a great view over the city centre while enjoying pure food and drinks. Besides the hospitality greenhouse there will also be a rooftop terrace and a city park to create a social, green and sustainable surrounding. lees verder
Especially for King’s Day 2024, GiG is launching their hard seltzer ‘GiG Orange Anthem’ with a refreshing orange flavour for the ultimate King’s Day experience. read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
One of the first worm hotels of Le Compostier was recently placed at Restaurant As in Amsterdam. In the worm hotel, chefs can compost vegetables and fruit at their own location and use the compost directly in their own garden. This way kitchens from restaurants become circular.
The greenest hotel in the Netherlands is currently being built in Amsterdam and is expected to open its doors in 2018. The innovative hotel is called Hotel Jakarta Amsterdam and is part of the WestCord Hotels group. The hotel will be built on the exact same spot where the passenger liner between Amsterdam and Jakarta used to depart from.
At Horecatrends we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’. This week, amongst others about new truffles species that are discovered in Thailand, let’s hope they won’t be as expensive as the real deal! And about a new product in the Netherlands: Meat Your Veggies, part vegetables, part meat. Who knows, maybe they can persuade meat lovers to eat less meat!
If you like to read the whole article, click the title. Enjoy reading!
Ripple launched a new line of dairy products in April 2016 powered by $44 million from Google and Silicon Valley venture capitalists. But what is Ripple? Milk made from simple yellow peas. It’s a plant-based milk, high in protein, low in sugar. Ripple has a good taste (it has a creamy texture which is something other dairy free products are missing, according to the company), it nourishes your body and leaves a small footprint on the planet. Ripple milk is nut-, gluten-, lactose- and soy-free and 100% vegan.
On the Facebook page of Futurism Food we spotted a video of an ‘edible spoon’ that is sold in India. You can buy it in a sweet, savoury and neutral taste. We wrote about similar products in 2010 and 2013, but it seems that the edible spoon is going mainstream now. The producer Bakeys is busy with a line of edible cutlery; chopsticks and forks are already created.
Why won’t we start using this edible cutlery outside India as well? As replacement of all the plastic cutlery in the fast food industry? The only problem is that they haven’t created a knife model yet but hey, plastic knives are a drama as well…
At Horecatrends we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’. This week, amongst others: robot arms preparing your food and Finnish scientists make food from electricity.
If you like to read the whole article, click the title. Enjoy reading!
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others, wellness specialists’ in supermarkets and a serie of wine lables with famous works of art.
If you like to read the whole article, click the title. Enjoy reading!
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others: wouldn’t it be a great idea if KLM started handing out ‘stroopwafel’ chewing gum during take-off and landing?
During a meeting of MVO Nederland (organisation Corporate Social Responsibility in the Netherlands) and Wageningen Academy, meat company Bolscher introduced a new product category, between meat and vega. The meeting ‘from food waste to food business’ was organised to prevent waste and make use of residual flows. The residual flow of ‘mushroom stems’ is used in one of Meat Your Veggies’s products.
Saturday the 10th of June DeDAKKAS started a crowdfunding campaign in order to realize their project, a green hospitality concept on top of parking garage ‘de Kamp’ in the city centre of Haarlem. According to the initiators the concept, situated in urban area of Haarlem, will be unique and approachable. A place to relax, with a great view over the city centre while enjoying pure food and drinks. Besides the hospitality greenhouse there will also be a rooftop terrace and a city park to create a social, green and sustainable surrounding.
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