Het Nieuwe Nassen
Bring Back Balance
...

Het Nieuwe Nassen Meet-up: Looking back and return to the soil

Location

Restaurant Rotonde, Goudsesingel 230 3011 KE Rotterdam

Language
Dutch
Date and time
Mon 22.05.202310:00 - 16:00
Cost

Free

Since September 2021, Het Nieuwe Nassen has grown into a local movement of food entrepreneurs, nature-inclusive farmers, Rotterdam chefs and branche organizations who jointly put the food transition on the map in Rotterdam. Not just bullshit and complex material, but with a concrete perspective for action. Het Nieuwe Nassen is not a one-time project that you participate in and then continue with 'business as usual'. That is why Het Nieuwe Nassen organizes Meet-ups where we continue to meet and share practical tools and inspiration. Read more about Het Nieuwe Nassen.

On Monday 22 May from 10:00 tot 16:00, Het Nieuwe Nassen Meet-up 'Looking back and return to the soil' will take place. The Meet-up will take place in the kitchen of Restaurant Rotonde, one of the favorite restaurants of Het Nieuwe Nassen ambassadors Pepijn Schmeink and Perry de Man. This Meet-up is only for Rotterdam chefs and restaurants!

Photo: Jacqueline Fuijkschot

10:00 – 11:00

10:00 – 11:00

Per de Man looks back with four chefs about their participation in the Het Nieuwe Nassen Challenges: Getting started with waste and Getting started with a dish on your menu. The chefs share their experiences and insights.

The eight new participants of Het Nieuwe Nassen Challenge Getting started with a dish on your menu will be introduced (start at May 22).

11:00 – 12:00

11:00 – 12:00

Hyperlocal an inspiration session by Restaurant Rotonde. Birk Heijkants and Jord Coree give a glimpse into their kitchen and hyper-local working method.

12:00 – 13:00

12:00 – 13:00

Lunch by Rotonde and get some fresh air.

13:00 – 14:00

13:00 – 14:00

Keynote about 'The power of a healthy soil and healthy crops' by regenerative farmer and entrepreneur Jeroen Klompe. His products and crops are distinctive in taste. What would his revenue model look like if he also included the health benefits of his crops? In addition to a soil sommelier who tells the story about taste and ingredients, would he also have a soil pharmacist who tells the story about health and ingredients?

14:00 – 16:00

14:00 – 16:00

Tasting Beans and Grains by Pepijn Schmeink and the meat versus plant-based business case. Beans are legumes and real soil improvers plus a good source of protein. You can use them in many dishes. Pepijn shows and let you taste three applications: cold, baked and fried.

The number of spots is limited, 40 to be exact. Do not miss it! Sign up for Rotterdam chefs and restaurants only.