What is the challenge?
Food in tourism often involves long transport distances and waste due to overproduction. Increasing the use of locally sourced products requires cooperation across the entire supply chain.
Why this pilot?
Broodje Boppe aims to establish a full chain collaboration—from producers and bakers to chefs, restaurants and wholesalers. Together, stakeholders develop and introduce locally produced food products that can be offered in restaurants.
What has been done so far?
- Co-creation of recipes and product development across the supply chain
- Launch of the Broodje Boppe sandwich
- Serving the product at catered events and meetings
- Evaluation of the first phase
The evaluation showed strong appeal among stakeholders. However, a single premium sandwich does not fully meet mainstream market needs. A broader product framework is now being developed to define criteria for locally produced “Boppe food” in terms of ingredients, storage and transportability. Additional research explores restaurant owners’ attitudes towards locally sourced ingredients.
Who is involved?
Chefs, bakers, farmers, wholesalers, Ynbusiness and VCF.
What will it deliver?
- A replicable concept for developing local food products
- Stronger cooperation within the regional food chain
- Strategic lessons learned and practical guidance
More information: www.circulairgastvrij.frl/3st