Stories All stories Filter by General Sustainability Recipes Solutions Wild Cooking Guidance Restaurants The Kitchen Table Books The We're Smart Awards Podcasts Competitions The We're Smart Green Guide The week of vegetables and fruits 2024 We're Smart® focuses on a specific fruit and vegetable for a year. Discover which vegetable or fruits is chosen this year. Menu’s dictated by the rhythm of the garden The Green Spoon Series 4 From Seed to Table: The Humus and Hortense Philosophy All finalists for "The Green Chef's Hat" are known We’re Smart on tour on the Canary Islands JRE 50th Anniversary The new Eurostar Premium Menu by Frank Fol. Soft candied celeriac batons with brown sugar, vanilla ice cream, and fresh chestnut Sweet Bulgur Sausages with Chicory and Pomegranate Bonnata Potatoes with Vanilla Sauce, Raspberry Candies, and Dark Chocolate Pumpkin blinis with fresh cheese moai caviar Zero waste as a mission: what would you do if you had no bin? Aroma roots by We’re Smart Unleash culinary creativity with botanical pairings on the menu Dear hotel schools, embrace vegetable cuisine! Recipe with carrot & sea buckthorn berries with turmeric, lemon, marigold and kumquats From Field to Fork: Research on Five Legume and Protein Crops Yields Promising Results! The Green Spoon Series 3 From Forest to Table: Brett Lavender Call! Your company or organisation on WE’RE SMART TV - CANALZ? Ekomenu shows the true price of meals! Lettuce, shallot & artichoke purée, cooked with garlic in red wine. peach, burrata, olive oil and lavender. Finalists Green Chef's Hat announced! Carrot Salad with Asian Flavors Carrot and cod fillet recipe White Mâche Artichoke on the spit with Provencal sauce Artichoke salad with green olives, cashew nuts, red bell pepper, and marjoram. The Green Spoon Series I From Forest to Table: Emile van der Staak The Green Spoon Series I A Chef's Journey : Ricky Saward Pure Plant Peru Tour from April 22th – 27st 2024 We're Smart Awards 2023 Netherlands restaurant ‘De Nieuwe Winkel’ retains title of world’s best vegetable restaurant in We’re Smart Awards 2023. Top international chefs reveal secrets for cooking with vegetables in new ‘Radilicious’ cookbook The world’s best female vegetable chef works in Japan Yornie van Dijk of Restaurant Basiliek* wins the first Green Chef’s Hat Greenyard joins forces with The Vegetables Chef® and We're Smart World to promote and innovate for healthy and sustainable diets We’re Smart Action at Forum Gastronomic Girona - Spain The 10 We’re Smart Heroes who appear in The Kitchen Table season 2 How to become a vegetable restaurant/chef in 2023? Lets talk with some chefs from the We’re Smart TOP10 of the world We're Smart Awards 2022 Autumn with Berghoff and The Vegetables Chef Helping Chefs outperform themselves while looking their very best Sustainability prevails at the biennial Worldchefs Congress in Abu Dhabi! We're Smart® Green Guide visits Japan Recipes episode 10: with guest Bertrand Delporte Recipes episode 9: with guest Serge de Gheldere Recipes episode 8: with guest Zakia Khattabi Recipes episode 7: with guest Sven Gatz Recipes episode 6 : with guest Fréderic Rouvez Recipes episode 5 : with guest Jack Stroeken Recipes episode 4: with guest Kris Declercq Recipes episode 3: with guest Eva Verraes Recipes episode 2: with guest Inge Arents Recipes episode 1: with guest Jill Peeters BergHOFF Belgium, sustainability is part of their daily business Kanaal Z and We're Smart World want to inspire entrepreneurs around sustainability with new program The Kitchen Table Wild cooking recipe - Open pumpkin ravioli with Achelse blue crumble, parsley sauce and Yka leaves Murviedro Pasión, organic wines Wild Cooking recipe - Royal of turnip with Kyona mustard cress. Frank Fol announced winners of the Plantbased StreedFood Battle - ChefsProVeggie Fermented drinks recipes by Sylvester Schatteman The Wild Cooking Cookbook delicious seasonal food from nature The Green Battle in Maastricht ! Met je vork kun je het voedselsysteem veranderen Wild Cooking recipe - Cold watercress soup with hippo tops, red currant and argan oil. Ekomenu launches new, protein rich Recovery meal box Wild Cooking recipe - Open lasagna of watermelon, fennel carpaccio, dill, baby spinach, ricotta, yellow cherry tomato and lemon. Mother Earth Principles by SPICEHUNTER® Wild Cooking, the free E-book of We're Smart World and Wild moon ceramics The Potato Club The Green Pharmacy : Author Jack Stroeken Sustainable catering 2020 The RESET button : Author Albert Kooy Stay calm and eat fruit and vegetables! Author: Marc Declercq The Most Think Vegetables Think Fruits Menu The dietary transition: a nutritional score to combine health and environmental benefits A Dutch Food Culture.... Do we have one?
The week of vegetables and fruits 2024 We're Smart® focuses on a specific fruit and vegetable for a year. Discover which vegetable or fruits is chosen this year.
Lettuce, shallot & artichoke purée, cooked with garlic in red wine. peach, burrata, olive oil and lavender.
Netherlands restaurant ‘De Nieuwe Winkel’ retains title of world’s best vegetable restaurant in We’re Smart Awards 2023.
Greenyard joins forces with The Vegetables Chef® and We're Smart World to promote and innovate for healthy and sustainable diets
Kanaal Z and We're Smart World want to inspire entrepreneurs around sustainability with new program The Kitchen Table
Wild Cooking recipe - Open lasagna of watermelon, fennel carpaccio, dill, baby spinach, ricotta, yellow cherry tomato and lemon.