Article 2/22/2020
Food designer Ralph Geerts will create typical Brabant dishes. Culinary innovation, sustainability and hospitality are his focal themes.
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The Pig House of the Future’ aims to reduce pig farmers’ emissions of ammonia and odour nuisance. North Brabant has earmarked millions for this project. ‘Apparently people still have faith in us,’ says Hans Verhoeven of De Hoeve pig farm in Valkenswaard. Portrait of an inspired and enthusiastic farmer.
Fine chocolate lace, personalised butter designs, puréed vegetable structures: chefs can make all the figments of their imagination edible with byFlow's food printers. CEO Nina Hoff also hopes to convince the food industry of the advantages of these printers in order to change food preparation and how people experience food.
If anything has shaped the past of Brabant, it is industrious farming life. Agriculture and cattle breeding have characterised how Brabant’s light and sandy soil has been exploited for hundreds of years. In the 20th century, a new, and at least as important activity has emerged alongside this traditional sector - technology. Add the two together and you can immediately understand the logic and inevitability of Brabant's leading position in agri-tech.
THREE-SIXTY in Veghel conceives innovative solutions for a circular economy. The Verspillingsfabriek (waste factory) is a good example.
How can you reduce the gap between farmers and consumers? Carlos Faes, of Philips Fruittuin fame and a co-founder of the Rijp platform, has advocated a farm-to-fork supply chain for years.
's-Hertogenbosch, colloquially known as Den Bosch, is a city with a human touch. Wherever you go and whoever you are, you are warmly welcomed. Because the people of Den Bosch take pride in their city and cherish its rich history. At the same time, they also keep up with the times.
