{"id":46679,"date":"2017-04-14T14:09:54","date_gmt":"2017-04-14T12:09:54","guid":{"rendered":"https:\/\/www.horecatrends.com\/en\/?p=46679"},"modified":"2017-04-19T09:21:54","modified_gmt":"2017-04-19T07:21:54","slug":"trends-we-spotted-week-15-2017","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-15-2017\/","title":{"rendered":"Trends we spotted | Week 15"},"content":{"rendered":"

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 \u2018Trends we spotted this week\u2019. This week amongst others edible water and the first salad-flat in Europe opens in Dronten.<\/p>\n

If you like to read the whole article, click the title. Enjoy reading!<\/p>\n

European primeur, the first salad-flat in Europe opens in Dronten<\/strong><\/a><\/h3>\n

At the end of the year, the first vertical farm of Europe will open in Dronten (a city in the Netherlands). In the so called \u2018salad-flat\u2019 they\u2019ll cultivate 30.000 salad crops per week. This is twice as much as a normal grower can cultivate. Rien Panneman, director of the Staay Food Group says: \u201cThe leaves will look the same as \u2018normal\u2019 salad crops!\u201d We see them more often, vertical farms, farms were vegetables and fruits are grown without the need of daylight. A few have opened already globally, but the \u2018salad-flat\u2019 in Dronten is the first to open in Europe.<\/p>\n

Edible water<\/strong><\/a><\/h3>\n

We wrote about ‘edible water’ back in 2014 and now it\u2019s crowdfunding the start of their business: the Ooho! Algea balloon. They will go on sale within a year and hope to become a tough competitor for\u00a0 plastic bottles. The Ooho! algae balloon was created by a trio of London-based engineers, they already won prizes with their product, like the Lexus Design Award back in 2014. The Ooho sphere has a double gelatinous membrane which is made using a mixture of sodium alginate, taken from brown algae, and calcium chloride. The spheres are created using gelification – a technique used in cooking to turn liquids into gel by adding an edible gelling agent. Check out their crowdfunding video here<\/a>. The project is already backed.<\/p>\n

No waste ice cream made from leftover produce<\/strong><\/a><\/h3>\n

Portland, Oregon, artisan ice cream makers Salt and Straw are introducing a food rescue menu in June as part of their seasonal limited edition flavours. Family-run artisan ice cream makers Salt and Straw are drawing attention to food waste with their summer 2017 limited edition flavours. The menu will consist of ice cream made from food that would otherwise go to waste. Local food redistribution organizations will help with the procurement of produce, and Salt and Straw will also work with local farmers and other businesses such as brewers.<\/p>\n

London Bars Fight Sexual Assault With A Clever Poster<\/strong><\/a><\/h3>\n

The design focuses on providing people with simple and easy advice to avoid negative situations. Recognizing that there\u2019re encounters that can lead to sexual harassment and assault, a bar in London took action by creating one simple poster. Posted up in the women\u2019s restroom, as part of the #NoMore campaign, the posters asks a series of questions and then states, \u201cIf you go to the bar and ask for \u2018Angela,\u2019 the bar staff will know you need help getting out of your situation and will call you a taxi or help you out discreetly\u2014without too much fuss.\u201d<\/p>\n

AccorHotels unveils the first low carbon BBCA labelled hotel: JO&JOE Paris<\/strong><\/a><\/h3>\n

As part of its sustainable development program Planet 21, which makes buildings a key priority, AccorHotels announced, at the second BBCA exhibition, the construction of the first Low Carbon Building-labelled hotel, the JO&JOE Paris.<\/p>\n

HotelInvest, AccorHotels\u2019 property division, will use this project to roll out and adjust the construction processes that will prove that energy transition is now an accessible reality. For example, the building will have a glued laminated timber superstructure and its energy and digital architecture will feature many innovations. The new establishment is due to open in the second half of 2018 in Gentilly, a suburb of Paris, on rue Paul Vaillant Couturier.<\/p>\n","protected":false},"excerpt":{"rendered":"

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, read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[80,81,124,85,98,109,110,111,112,114,116,118,120],"tags":[],"class_list":["post-46679","post","type-post","status-publish","format-standard","hentry","category-sector-2","category-drinks-sector","category-p-en","category-fast-food-sector","category-hotel-sector","category-trends-2","category-eating","category-drinking","category-design-main-2","category-sustainability","category-co-creation","category-tech","category-product-2"],"acf":[],"yoast_head":"\nTrends we spotted | Week 15 | horecatrends.com<\/title>\n<meta name=\"description\" content=\"A new 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