Foodvalley: Shaping the future of food together
Every year, Foodvalley organises a Partner Event focusing on connection and interaction. This year, Foodvalley asked Studio Katja Gruijters to develop a tasting around the theme Shaping the future of food.
Starting point of the tasting were Foodvalley NL’s 3 innovation areas: Circular Agrifood, Food & Health and Protein Transition. Seven partner ingredients were made available for the tasting: kori tofu, quinoa, soy yoghurt, local chickpeas, faba cheese, chlorella and returned bread. This raised the question: how do you transform 7 ingredients into three small dishes that tell Foodvalley’s story?