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De gevolgen van voedselverspilling
Er is steeds meer aandacht voor voedselverspilling en oplossingen om dit probleem tegen te gaan poppen op. Restaurants bieden vaker
PRESS RELEASE: Climate-friendly menu in restaurants is within reach
More vegetables and less red meat on everyone’s plate is good for 51% less CO2-emission. Utrecht, 27 August 2019. Research
Sustainability and nutrition Part 7 – Sustainably against the flu
Part 8 – Sustainably against the flu We are Greendish! In the “sustainability and nutrition” series, we share our secrets
Obesogenic environment – the impact our environment has on our eating habits
The problem To this day, the problem of obesity shows no signs of diminishing and, globally, obesity has nearly tripled
Sustainability and nutrition – Part 7
Part 7 – Sustainable with children We are Greendish! In the ‘sustainability and nutrition’ series, we share our secrets and
The Coalition Prevention Agreement: A hope for a healthier future
Joint efforts needed for improving health levels of Dutch citizens 20th of April, 2018- an important date for the Dutch
PRESS RELEASE: The food service industry plays a major role in a ‘greener’ eating pattern of guest
Wageningen research: better supply of vegetables changes our behavior when we go out to eat.Eight tips to increase the consumption
How To Leverage Sustainability To Increase Business Profitability
Bold Leadership in the Food Service Industry Caters to People & Planet What if the food sector was a leading
Sustainability and nutrition Part 5 – Sustainable research
Part 5 – Sustainable research We are Greendish! In the ‘sustainability and nutrition’ series we share our secrets and fun