In my lectures for producers and consumers, I provide insight into connections and relationships. Where trends come from, what is the difference between a trend and a hype, and how you yourself can discover and apply trends.

In my lectures for target groups of producers and consumers, I provide insight into connections and relationships. I want my audience to understand what is going on in the field of food. Where trends come from, what is the difference between a trend and a hype, and how you yourself can discover and apply trends. Hypes have a negative association. Usually, they blow over quickly. But certain hypes are definitely valuable, as they follow on from a structural development. The key word here is relevance. Whether something has a (social) significance. I review culinary development against that significance, based on a positive approach. I look for the opportunities presented, not possible threats. I compile a presentation tailor-made to the expertise and interests of my target group. Eating is also a practical metaphor for taking a special look at trends in other lines of business.

Some highlighted lectures:

Maltidet Hus Noorwegen, What’s next? Observations & implications of people and their food 

Nespresso, Benelux, Coffee: Past, present & future trends 

Brassica: new trend, new opportunities 

Syngenta, Tomato Conference; changing attitude to food

Agro & Co Brabant, Ontdekkingstocht real food 

Unilever, Real restaurant! wat ligt er op het bord 

LaPlace, Real Food en de invloed op trends 

Bayer Crop Science, Co-producentschap: het nieuwe samenwerken en andere trends in de agro-business

Tomorrow’s Taste

Food & Drink Innovation Network, Great Britain, Global Food trends

Cordoniu Spain, Sharing the Future: Slow Food & Molecular gastronomy 

COOP Schweiz , Die Zukunft des Essens: Slow Food in einer schnellen Welt

Culinaire Universiteit, Zweden, Taste & Trends