We are already very familiar with the foodmarket concept in the Netherlands; a covered area filled with small kitchens where culinary highlights can be enjoyed. The people living in the city of Den Bosch (in the south of the Netherlands) will soon be able to welcome their own ‘foodmarket De FAM’ (FAM is slang for family). A colorful journey of discovery of world cuisines in the middle of the historic city center of Den Bosch.
Foodmarket De FAM will open their doors in the first quarter of 2022 and can accommodate 200 guests (seated). They are still looking for innovative concepts! Read more about it and if you have a concept that fits in, you can send an e-mail (info@foodmarktdefam.nl ) until December 1st with your details, a short description of the concept and why you should be there in Den Bosch!
Facilicom Group, one of the largest facility services organizations in the Netherlands, launches their new F&B division today: Food&i. With Food&i, the Facilicom Group is stepping off of the beaten track of the catering market. Food&i offers employers various F&B services such as a restaurant, coffee bar and Foodwall at the office in combination with an app. Through this app, employees receive personal nutritional advice every day to make a conscious and healthy choice at the office.
Food&i is an innovative, healthy and sustainable catering concept that uses technology and personalization to reduce waste. They develop food where, when and how the employee and the employer want it, so that everyone will feel better and more productive. Food&i provides transparency in the food chain and reduces CO2 emissions by working with as many local parties as possible.
Today is International Coffee Day. As inspiration for this fun day, we look back at articles that Horecatrends has published in recent years with the main topic, you guessed it; coffee. You’ll see articles about a matte black latte macchiato, historical coffees, clear coffee, edible coffee, peanut coffee and more special coffee trends/companies.
Get your cup of coffee, read along and look back at fun, unique, special coffee-related articles. Most of the titles down below of the articles are clickable so you get redirected to the original post, a few are not, this is because these articles are only published in Dutch so we just wrote a short summary of the post so you still get what it was all about.
During the cold months, the Kaasbar (cheesebar) Amsterdam could become your favorite cheese fondue restaurant in Amsterdam! The Kaasbar, in collaboration with cheese-shop ‘De Kaaskamer’, has put together a delicious selection of handmade cheese fondues specially made for the wet and cold autumn months. #gettingreadyforthewinter in Amsterdam!
LIVEKINDLY Collective, the world’s fastest growing plant-based company, launched Collective Kitchen to meet the growing curiosity for plant-based living. The new engaging content platform offers inspiration and allows people all over the globe to follow 11 experienced chefs creating delicious dishes with plant-based ingredients. Anchored by a dedicated, digital destination devoted to 50 original recipes, Collective Kitchen is ideated and produced by LIVEKINDLY, the world’s leading digital lifestyle brand focused on sustainability and conscious living. The plant-based oriented website Collective Kitchen is now online.
Hotel Amerika omgetoverd tot Haunted Hotel of Horror
Hotel Amerika omgetoverd tot Haunted Hotel of Horror
Hotel Amerika omgetoverd tot Haunted Hotel of Horror
The hotel that once accommodated guests’ last night in the Netherlands before they left for America, embraces American traditions in its hotel concept. Therefore, during Halloween Hotel Amerika becomes the Haunted Hotel of Horror. From October 28 until October 31 guests can enjoy a terrifying stay. From dinner with bloody burgers and chopped fingertips, to a bloodcurdling ‘ghost tour’ and a terrifying overnight stay in the completely transformed ghost hotel. One thing is certain: this will be a stay you will never forget!
In July we have written about the renovation of Hotel Amerika in this Dutch article.
The fifth edition of The Best Chef Awards will take place in Amsterdam on 13, 14 and 15 September. Its a gastronomic ceremony where the top 100 chefs worldwide are announced. During these three days, various culinary events will take place in and around the capital between (inter)national top chefs and well-known restaurants.
Including the following events: Food Meets Science, Food and Space, AREA Talks and of course The Awards Gala on September 15th. And on September 15, the Four Hands Lunch Jansz. x Manu Buffara will take place in restaurant Jansz of the Pulitzer Hotel.
Restaurant 1397 is the new name of restaurant Hemingway in Grand Hotel and Résidence De Draak in Bergen op Zoom. The restaurant, which is located in the oldest hotel in the Netherlands, has been given a new place as of September 6, 2021 in a beautiful historical setting, whereby the culinary level is further increased. The new name refers to 1397,the year in which De Draak certainly already existed as a business in the hospitality industry.
We already have written about Grand Hotel De Draak at www.horecatrends.com, curious about our articles about the oldest hotel in the Netherlands? Check them out here!
The historic city center of Utrecht has gained a new restaurant concept. Brewer Lowlander and restaurant The Streetfood Club have joined forces. Botania Food & Beer Garden promises to be an inspiring meeting place where natural, tasty beers and delicious dishes come together. A match made in heaven – and all that in an atmospheric, tropical green setting. Botania will be open every Monday to Sunday from Saturday the 11th of September onwards for breakfast, lunch and dinner.
You can read about a previous collaboration between Lowlander and The Streetfood club in this article.
iKi Beer is expanding their range with a line of beers in collaboration with Dutch top chef Kelvin Lin, known for his restaurant Nayolie. The beers are unique because they work with fresh ingredients and not with extracts. Fresh lemongrass was used for the ‘Lemongrass’ and Zallotti Blossom was added to the ‘Thai Sweet Basil’. CEO Rob Baan of Koppert Cress in Monster, where the Zallotti Blossom is grown, ceremoniously received the first bottle of beer.
Living up to its name, WOWorks’ mission is to fuel the passions of its team members, guests, business partners and the communities they serve to help everyone live their best life. This translates into a commitment to create a “WOW!” place to work, dine, invest and live. To give back to its restaurants’ communities this fall, all four WOWorks’ brands – Saladworks, Frutta Bowls, The Simple Greek and Garbanzo Mediterranean Fresh – have partnered with No Kid Hungry to kick off a multi-faceted fundraising campaign called the High Five Challenge with a goal of raising $400,000 (with a minimum of $125,000) which can help provide up to four million meals for kids in need*. According to new estimates, 1 in 6 kids in America could face hunger this year, but when guests dine at any WOWorks restaurant this season, they can ‘Join the Team’ in doing their part to help end childhood hunger in our communities.
Showing the guests commitment with ‘High Five Hand’ images and a ‘High Five Wall Icon Tracker’. Guests can also ‘earn’ a high value coupon!
Essentials on-the-go by GoPuff at Hyatt Place Hotels
Essentials on-the-go by GoPuff at Hyatt Place Hotels
Essentials on-the-go by GoPuff at Hyatt Place Hotels
Hyatt Hotels Corporation announced a collaboration between the Hyatt Place brand and Gopuff, a go-to platform for consumers’ immediate everyday needs, such as drinks, snacks, over-the-counter medications, home and baby products and more, including alcohol in select markets.
In short: guest can simply scan the QR code placed in their rooms and common areas to order from Gopuff’ categories like travel essentials, spa retreat, movie night, office on-the-go and more. The items ordered online will be delivered within 30 minutes. Inspiring and interesting service!
After a thrilling final, The Sadistic Wizard Brewery’s Milkshake IPA ‘Makeatutara’ has been crowned winner of the Cannibale Royale & Two Chefs Brewing Homebrew Competition in Amsterdam! Five talented amateur brewers competed at Cannibale Royale Du Nord for this ultimate award, but in the end it was The Sadistic Wizard Brewery that took home the gold.
In our articleof August 19, we already wrote about this fun collaboration between the restaurant chain Cannibale Royale and the brewery ‘Two Chefs Brewing’. On August 29 the Milkshake IPA by The Sadistic Wizard, was named the winner of the competition. An inspiring collaboration! Check out what they won…
Next month, multi award-winning Michelin-starred chef Niklas Ekstedt will open his first restaurant outside of Stockholm, launching Ekstedt at The Yard, part of Great Scotland Yard hotel in Westminster. Set within the historic 5* hotel which was once the site of the Metropolitan police, the hotel’s new flagship restaurant will open on 17th September, bringing Niklas’ signature style of wood fired ‘old Nordic’ cooking to the UK for the very first time.
Nordic cuisine a little closer to home, we’re kind of jealous of those foodies living in London! We love the idea of the chef combining his Nordic cuisine with seasonal British products. The Great Scotland Yard Hotel opened last year with a ‘grand unlocking’.
The Ritz-Carlton Orlando, Grande Lakes is elevating its luxury guest experience by launching an exclusive partnership with Corsa HQ. Guests of The Ritz-Carlton Orlando can now rent high-end vehicles during their stay, selecting from the Corsa HQ inventory of desirable brands including Rolls-Royce, Lamborghini, Ferrari, Bentley and 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
ShareOle | Snap, Share, Earn | Marketing automation with a human touch
19-6-2018
With ShareOle you reward your customer for sharing pictures of your product or service. This way they guarantee you a higher organic reach on your social media channels and a massive exposure. It’s a new app created by a Dutch marketing company WASOE. Instead of investing in new customers, invest in your current customer and let them help you to reach new customers. Your customer has dinner at your place, makes a picture, shares it at Instagram with the hashtag #ShareOle and the name of the restaurant, the total likes will be translated in a discount!
Nutella Cafe In New York City | Ferrero opens café by the end of the year
19-6-2018
Soon New Yorkers, known for their culinary palettes, will be able to enjoy the taste of Nutella® in a variety of unique dishes tailored especially for them. Ferrero, a global confectionery company and the maker of Nutella® The Original Hazelnut Spread®, today announced it will be opening a Nutella Cafe at 13th Street and University Place, near Union Square, by the end of the year. Nutella Cafe New York will feature a Nutella-inspired cafe menu and specialty espresso beverages.
Crospresso by Piccolo Me | Croissant + Nutella + espresso
18-6-2018
It’s always great to spot concepts that know how to hit the social media with Instagrammable food! Piccolo Me in Australia is one of those concepts where their guests talk about the fun factor of their food and how delicious it is. The coffee chain Piccolo Me started back in 2012 and has 12 outlets as we write. Their menu is a mix of dishes, they serve a Cheesy Frenchy (a Cheeseburger in a croissant), a Piccologato (a twist on the classis affogato) and since a couple of months the Crospresso!
SUSHISAMBA celebrates International Sushi Day | With FIFA World Cup sushi
18-6-2018
In honor of International Sushi Day and in line with the FIFA World Cup, the chefs of SUSHISAMBA have created a delicious Game Sushi Roll. Made from carefully chosen ingredients such as tuna, salmon, yellowtail snapper, shrimp and omakase toppings. The Game Sushi Roll is only served today, Monday, June 18 from 11.30 to 00.30. Nice way to respond to the International Sushi Day and the World Cup. We would put this Game Sushi Roll on the map for the entire championship!
Trends we spotted | Week 24
15-6-2018
At hospitalitytrends.eu 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 the ice cream shop Ben & Jerry’s in London that kicked off a blockchain initiative to let customers offset their carbon footprint. And about the new food app Provision that connects food pantries to eliminate food waste. Parisian confectioner Fauchon is best known for their delicious and beautifully crafted desserts and pastries and now they announced that they will be opening a hotel in Paris, from haute cuisine to hospitality! Who knows maybe guests will find one of their delicious pastries on their pillow after turndown service ;-).
Click on the title if you would to read the full article. Enjoy reading!
Custom-made cheese sculpture | The cheesiest Father’s Day present possible!
15-6-2018
This Sunday we celebrate Father’s Day, and the American company Kraft offered the cheesiest gift possible in an auction! We would love it if we could order a gift like that made from our famous Dutch cheeses next year! Kraft helps Americans to celebrate the man who is sometimes cheesy, but always great, by giving them the possibility to order a Kraft custom-made cheese sculpture of their dad!
The Tacro | The newest croissant-hybrid food craze
14-6-2018
The Vive La Tarte bakery, located in the Ferry Building in San Francisco created the Tacro, the newest croissant-hybrid food craze. You have to eat the Tacro like a taco, it’s stuffed with savoury fillings but it’s made of crispy croissant puff pastry. We wrote about it in our ‘Trends we spotted in week 4 of 2018’ and recently got images, that’s when we decided to write an article about it. And at their Facebook page we saw that they’ve got a new creation: Gotcha Mocha! If you’re a baker you might want to go to San Francisco for inspiration but if you’re a tourist you might consider to simply enjoy a Tacro for lunch at Vive la Tarte!
The lobby of the Mandarin Oriental hotel in Paris | Has the only Christian Louboutin pop-up nail bar
14-6-2018
Mandarin Oriental, Paris will host the French capital’s one and only Christian Louboutin pop up nail bar from 17 June – 7 July 2018. To make the manicure experience even more memorable, guests can enjoy savoury cocktails inspired by the colours and names of the French designer newest nail polishes.
Another example of how to make your lobby more vivid. The Mandarin Oriental ‘s Bar 8 bartenders also created three new cocktails to drink after the 30-minutes Christian Louboutin manicure.
Raffles Europejski Warsaw | 5 Star luxury hotel with a rich history and an impressive art collection
12-6-2018
June 1st 2018 the Raffles Europejski in Warsaw opened. Bringing over 160 years of history and heritage to the culturally rich Raffles Hotels & Resorts brand, this fully restored Polish icon joins Paris (Le Royal Monceau) and Raffles Istanbul as the third European destination where the inimitable Raffles experience can be found. Not only art but also the skill of Polish craftsmanship is represented within the hotel, whether in the lighting, in the carved burl wood headboards, the parquetry floors or the Warsaw skyline etched into the grey marble bathroom walls, rooting Raffles Europejski firmly in Poland. This sense of place is emphasised by the venerated hotel’s location on the historic Royal Route, with views from spacious and elegant guestrooms onto the Old Town, the Presidential Palace and, across the city’s biggest square, to the eternal flame burning at the Tomb of the Unknown Soldier and the leafy Saxon Gardens behind. The 106 rooms and suites are classically stylish with blackened oak floors, contemporary Polish art, a corner library and sleek marble-clad bathrooms with Art Deco touches. All Raffles hotels have their own signature in which art is very important, you will enjoy wandering through the hotels open spaces whilst enjoying the art!
Vegetarian sushi | Ahimi, Unami & Sakimi
11-6-2018
We heard about the very popular vegetarian sushi shop, Beyond Sushi with 6 locations in New York City. Here they serve fish-less sushi and they’re pioneer of the plant-based, sushi movement. But we also read an article about Ahimi, Unami & Sakimi of Ocean Hugger Foods. They unveiled an aggressive expansion plan to take plant-based tuna, salmon and eel to the mainstream.
Trends we spotted | Week 23
8-6-2018
At hospitalitytrends.eu 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 American start-up Kabaq that has developed an Augmented Reality software that enables diners to preview their food through Snapchat World Lens. KFC is testing vegetarian chicken and has a branded pool flotation of Colonel Sanders. We wonder whether we will get another president with a hospitality background after 2020 as president of America for the Democratic Party?
Click on the title if you would to read the full article. Enjoy reading!
CONDIVIDERE by Lavazza | New Ferran Adrià concept opens in Turin
8-6-2018
While planning a trip to France and Italy for September I came across restaurant CONDIVIDERE by Lavazza in Turin. I will most certainly try to make a reservation while in Turin but I think more foodies would love to make a detour for this restaurant. CONDIVIDERE will be housed in the new Lavazza headquarters in the heart of Turin, a symbol of a city that wants to be a leader in haute cuisine, as well as the capital of Italian coffee. CONDIVIDERE by Lavazza is commissioned by Lavazza and designed by Ferran Adrià. The interior space has been designed by Dante Ferretti, while the kitchen and the management of the restaurant will be supervised by Federico Zanasi, a young and brilliant Italian chef. According to some news sites the restaurant will open today the 8th of June, we wish the team lots of fun and success!
Truffles from Wales | The famously difficult-to-cultivate delicacy may now be easier to grow outside of its natural habitat
7-6-2018
A British scientist may have unlocked the key to farming expensive truffles, the famously difficult-to-cultivate delicacy may now be easier to grow outside of its natural habitat. The summer truffles or otherwise known as Burgundy truffles (Tuber Aestivum / Uncinatum) and winter truffles (Tuber Melanosporum) otherwise known as Perigord Truffles are grown by the Welsh Truffle Company. We would love to taste these truffles from Wales!
LaundROO | Lounge and vintage clothing swap powered by LG at Bonnaroo Music & Arts Festival
5-6-2018
LG Electronics USA is taking its “Life’s Good” mantra to the four-day 2018 Bonnaroo Music & Arts Festival, on June 7-10, with the first-of-its-kind “LaundROO Lounge and Vintage Clothing Swap, Powered by LG” – an interactive destination for festival goers to refresh their style, as well as their mind and body. Wouldn’t we want a cutting-edge wash’n’fold service, an air-conditioned lounge equipped with mobile phone charging stations, interactive gaming stations, indoor and outdoor hangout spots and a vintage clothing swap station at festivals in Europe? We’re quite certain that all the Dutch and other European festival goers want to experience #lifesGood and #getDIRTY ;-). The initiative of LG USA made us think of the Miele Power Wash at the Lowlands festival back in 2017. Check out the video from that event below the article.
Conservatorium hotel Amsterdam | VIP Airport Service
4-6-2018
The Conservatorium hotel in Amsterdam is offering VIP Airport Service if you book a minimum length of stay of two nights at one of their Signature Suites, the Concerto Two Bedroom Suite, the I love Amsterdam Suite or the Penthouse Suite. They offer arriving in style: you will be picked up by luxury car right at the foot of the plane which takes you directly to the VIP centre. The service takes care of all practicalities of air travel, while you relax in peace and privacy with your travel companions. In this article some more examples of creating arrival or departure excitement for your guests!
BRAM’S Gourmet Frites | Introduces a ‘Frietje Roti Stoof’
4-6-2018
From June 1, Foodies can go to BRAM’S Gourmet Frites for a very special recipe: a fries with ‘Roti Stoof’. The new stew consists of a generous topping with ingredients such as chicken masala, roti plate, sweet pickle, boiled egg, sambal and seroendeng. The recipe of this ‘stew’ was created in collaboration with the culinary team of Herman den Blijker.
Trends we spotted | Week 22
1-6-2018
At hospitalitytrends.eu 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 Virgin Voyages reveals the first look inside its newest ship, Kit-Kat’s airport vending machine rewards travellers with candy and how newcomer Freshii is shaking up the healthy eating scene in the United Kingdom.
Click on the title if you would to read the full article. Enjoy reading!
Entomofagia | Mexican Michelin restaurant Punto MX integrates insects in his tasting menu
28-5-2018
Mexican Michelin restaurant Punto MX in Madrid presents its menu Entomofagia and leads the way by being the first restaurant in Europe to integrate insects in various forms into the very DNA of a tasting menu. Dishes are created through research over a 4-year duration while it was prohibited to serve these bugs. How about this dish: Surf’n’turf Guacamole with smoked marlin, 36 month-aged Parmesan, avocado, pomegranate, jalapeños and crispy Chinicuil-worms from the agave plant.
Trends we spotted | Week 21
25-5-2018
At hospitalitytrends.eu 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 the most expensive taco in the world, Hilton commits to cutting environmental footprint in half and doubling social impact investment and Sleeping under the stars in a luxury ‘Bird House’ in Africa.
Click on the title if you would to read the full article. Enjoy reading!
Restaurant Spyce | Culinary excellence elevated by technology
25-5-2018
Spyce is a Boston-based restaurant, founded by MIT graduates and backed by Michelin-starred chef Daniel Boulud. At Spyce, robots produce healthy fast food at affordable prices. At the newly-opened establishment all bowls start at USD 7.50, the prices are lower than at similar restaurants as robots save on human labor expenses and the robots work fast! The robots prepare your meal in 2 minutes and as you can watch in the video underneath the article, they even clean up their own mess! Spice is located at 241 Washington Street in Boston. How about a Latin bowl with roasted chicken, avocado lime crema, braised black beans, brown rice, bell peppers, tomatoes, corn, green chilies, cabbage slaw, cilantro and radish?
The idea behind restaurant Spyce
‘The Spice Boys’ ,four guys studying at MIT in Boston, Michael Farid, Kale Rogers, Luke Schlueter and Brady Knight created the world’s first restaurant featuring a robotic kitchen that cooks complex meals. They created this concept in hopes of solving a problem they found themselves facing, being priced out of wholesome and delicious food. So they, as robotics-obsessed engineers, created a robot that cooks tasty and nutritious meals, serves them, and cleans up after. The robots and process has been created in two years with many burns, bruises, and eating a lot of Brussel sprouts! As they say: “We’re at the intersection of technology and hospitality, making accessible, tasty and nutritious meals.”
Spyce | The Michelin Star magic from Daniel Boulud
The Spyce boys added some Michelin-Star magic with Chef Daniel Boulud. “When Michael and his three classmates emailed me about a robotic kitchen that could elevate fast food, I was impressed. Not only had they guessed my email address correctly, the videolink to their cutting edge technology was unlike anything I’d seen before. The experience of the robotic kitchen, the food and the vision of the Spyce team far exceeded my expectations. Their passion and innovation needed a strong commitment to ingredients and excellent recipes. So, in addition to becoming an investor, I accepted the position of Culinary Director, and invited Chef Sam Benson, who had worked for me at Café Boulud, to take on the Executive Chef role.”
Sam Benson is the executive chef at restaurant Spyce: “When Chef Daniel Boulud asked me to join four MIT kids and their robotic kitchen, and make food with real flavor, I knew it was a chance to be part of something big. With a multitude of Michelin stars and James Beard accolades for his restaurants and contributions to fine dining, Chef Daniel is considered to be one of the country’s leading culinary authorities. When he talks, you listen. His mentorship paved the way for my experience in the best kitchens in the US and France, it’s been a fun ride. So here we are, and together we make up the Spyce culinary A-Team.”
Check out the video below:
Yotel Boston | Robot YO2D2 newest employee in the hotel
22-5-2018
YOTEL, the affordable luxury hotel brand, announces their new hire in their Boston hotel, YO2D2. The hotel’s guest services robot is remarkably well versed in hospitality and ‘mingling’! The Seaport hotel is known for its of-the-moment technology offerings which include super-fast (and free) WiFi, self-service check-in via mobile app and sleek cabins with SmartBeds™ and Technowalls. With this latest tech enhancement, guests can look forward to receiving amenities from and taking selfies with YOTEL’s newest crew member, YO2D2.
Trends we spotted | Week 20
18-5-2018
At hospitalitytrends.eu 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 a special Instagrammable hidden dessert at Long Story Short Café in Melbourne, granola butter as the new spreadable gold and how to make dinner reservations through Instagram.
Click on the title if you would to read the full article. Enjoy reading!
Dip it, dip it real good | Slim Chickens launched the world’s first dippable billboard
17-5-2018
Londoners got saucy with delicious new dippable billboard from US fried chicken kings, Slim Chickens, which recently set up home in the capital. UK’s latest fried chicken phenomenon, Slim Chickens, has unveiled the world’s first dippable billboard,in a bid to help Londoners get saucy. Launched at Boxpark Shoreditch, East London on Wednesday, 9th May, the giant interactive billboard contained 12 iconic Slim Chickens sauces, including Garlic Parmesan, Mango Habanero and Sriracha Garlic.
The Audemars Piquet Hotel des Horlogers | Luxurious ski hotel in Switzerland
15-5-2018
Neighboring the Audemars Piguet Museum, the Hotel des Horlogers is seamlessly integrated into the smooth topography of the scenic Vallée de Joux. Five zigzagging room slabs expand into a gently sloping exterior path, leading directly to the museum and local ski trails. Swiss watchmaker Audemars Piquet invited the famed Bjarke Ingels Group (BIG) to create their luxurious ski hotel. BIG also designed the museum. The hotel will include about 50 hotel rooms.
Starbucks | Paper cup recycling launched in the Netherlands
15-5-2018
Following a similar cup collection and recycling process proving successful in UK Starbucks stores, Starbucks now offers paper cup recycling in 11 of its company-operated stores in Amsterdam, Utrecht and The Hague. Reinforces commitment to advancing Starbucks sustainability commitments in the Netherlands and driving industry-wide awareness and participation of cup recycling. The cup recycling will first trial in 11 company-operated Starbucks stores in the Netherlands, with plans to expand to more Starbucks stores across the country, operated by licensed business partners. In our ‘Trends we spotted in week 18’ we already wrote that Starbucks USA announced a partnership with Closed Loop Partners and its Center for the Circular Economy to develop the ‘NextGen Cup’, a recyclable and compostable cup.
Foodmarkt De FAM
Foodmarkt De FAM
