Healthy and sustainable food in institutional kitchens

31 December 2018 - Published by Hein Braaksma
Purchasing products from smaller and more local producers is still a challenge for institutional kitchens. However, hospital AZ Zeno and hotel school Ter Groene Poorte prove that it is possible.

VIVES, Inagro, EROV and PCG organized an inspirational afternoon to inspire other organizations.

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