At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column \u2018Trends we spotted this week\u2019. With this week links to articles about amongst others:<\/p>\n
Enjoy reading!<\/p>\n
<\/p>\n
A groundbreaking development in the coffee industry, Sucafina<\/a>, a leader in sustainable coffee, announces the construction of the first fully electric industrial-scale coffee roasting line in collaboration with Beyers Koffie<\/a> and the Belgian cleantech company CEE<\/a>. This innovation, utilizing electricity from green energy sources, significantly reduces CO2 emissions and increases energy efficiency. This partnership sets a new standard for sustainability in the coffee industry, inspiring responsible choices and a transition towards a ‘net zero’ future. More details in the Dutch press release, link in the title.<\/p>\n A recent study of the Dutch supermarket sector reports a significant decrease in food waste. In 2022, supermarkets sold an average of 98.62% of their food offerings, reducing food waste by 17.4% since 2018. This achievement is the result of concerted efforts by eight Dutch (online) supermarket chains. The largest reduction was seen in product categories such as fresh meat, fish, and dairy. This trend points to effective supermarket strategies, in collaboration with the entire food chain, aimed at halving food waste by 2030. Check out the press release op the University of Wageningen<\/a>, link in the title.<\/p>\n SVH<\/a> (The Dutch foundation for professionalism in the catering industry) has announced the Top 3 Best Hospitality Training Companies and Best Trainers for 2023\/2024. Nominated are BRASA bar & kitchen<\/a> in Purmerend, Grand Hotel De Draak<\/a> in Bergen op Zoom, and restaurant Het Noorden van Aalten<\/a>, impressing the jury with their clear training vision and individual approach to learners. The Best Trainer title candidates are Christiaan Veldman, Eelco Linckens, and Troy Snijder. The final will take place at Horecava in January 2024. This competition, contributing to quality improvement in hospitality training, emphasizes the importance of good trainers and training companies in educating new generations of hospitality workers. More details in the Dutch press release, link in the title.<\/p>\n Fletcher Hotels<\/a>, the largest hotel chain of the Netherlands, expands with the acquisition of Hotel Restaurant Oud London in Zeist, part of the Oud London Hospitality Group. As of February 1, 2024, the historic hotel will continue under the Fletcher flag, including the operation of Slot Zeist and Grand Caf\u00e9 Zeister Bosrust. Known for its luxury amenities and versatile possibilities, the hotel fits perfectly into Fletcher’s portfolio. More details in the Dutch press release, link in the title.<\/p>\n Mercure Hotels<\/a> celebrates its 50th anniversary with the launch of ‘Discover Local: The Bucket List Edition,’ a selection of 50 unique culinary experiences worldwide. In collaboration with Munchies and TOPJAW, Mercure invites guests to explore local cultures through food and drinks. The Bucket List<\/a>, launched at an event in Portugal, highlights local specialties and surprising stories. The list includes experiences such as tasting lavender gin in Australia, making seaweed caviar in France, and learning fishing in Thailand, all linked to Mercure hotels. These initiatives underscore Mercure’s mission to offer authentic, local experiences.<\/p>\n Relais & Ch\u00e2teaux<\/a>, a leading association of world-class chefs, has committed to protecting the critically endangered European eel by immediately removing it from their menus. This action, in collaboration with Ethic Ocean, is a response to scientists’ recommendation to suspend eel fishing, given its critical status on the IUCN Red List of Endangered Species. Relais & Ch\u00e2teaux calls on European ministers for action, following their successful efforts to save the bluefin tuna. This initiative highlights the vital role of chefs in promoting sustainability and biodiversity conservation.<\/p>\n The culinary world is abuzz with Giuseppe Lombardo (check out his Instagram account in the link in the title) latest innovation, shared via the account of ChefsPerfect<\/a>, where traditional French pastry meets festive flair. These Christmas tree croissants, adorned with colourful decorations, are captivating Instagram audiences and are set to be the holiday season’s pastry sensation. Inspiration for bakeries!<\/p>\n <\/p>\n <\/p>\n Een bericht gedeeld door ChefsPerfect (@chefsperfect)<\/a><\/p>\n<\/div>\n<\/blockquote>\nSignificant Reduction in Supermarket Food Waste compared to 2018<\/strong><\/a><\/h3>\n
SVH Announces Top 3 Best Hospitality Training Companies and Best Trainers<\/strong><\/a><\/h3>\n
Fletcher Hotels acquires Hotel Restaurant Oud London in Zeist<\/strong><\/a><\/h3>\n
Mercure Hotels celebrates 50 years with ‘Discover Local: The Bucket List Edition’<\/strong><\/a><\/h3>\n
Relais & Ch\u00e2teaux chefs commit to protect endangered eel<\/strong><\/a><\/h3>\n
Christmas tree croissants as a festive delight<\/strong><\/a><\/h3>\n
\n