🗣️ ‘Traditional’ Appetizer for Conference Dinner 

Emile van der Staak, owner of Restaurant De Nieuwe Winkel and a pioneer in plant-based gastronomy, takes you on his journey to becoming the world’s best vegetable restaurant and the Netherlands’ best green chef. He shares his vision on how reducing meat and dairy consumption is the most effective way to regenerate ecosystems and prevent their destruction. 

Emile will also get a unique challenge from F&A Next: designing a future-proof dinner using upcycled ingredients, alternative proteins, and innovative flavors. How can textures, technologies, and even duckweed shape the next evolution of food? Discover his vision—presented with stunning visuals!