5 September 2018 — On Tuesday 4 September, De Verspillingsfabriek won the Duurzame Dinsdag Prijs (Sustainable Tuesday Award) in The Hague. The factory was chosen as the best sustainable initiative that focuses on several aspects of sustainability. Eric Habraken, manager Food service and Food retail at De Verspillingsfabriek: “We were already proud to be nominated, but this is obviously even better. It’s a proper acknowledgement that our mission against food waste and the waste of talent is being noticed and appreciated. It’s also a great boost for the team, they work hard every day to provide our growing group of clients with tasty soups and sauces.”
18 July 2018 — Koppert Cress aims to be the very first to have a food carbon-neutral company restaurant. In order to achieve this, it must be clear what the current CO2 output of the cooperation concept between Rob & Bob from Koppert Cress and Hutten is. That is why GiantLeaps, by order of Hutten and Koppert Cress, calculated the climate impact the company restaurant provided by Hutten had in 2017. The results: the restaurant emits 43.4 tonnes of CO2. That equals driving around the world 5 ¼ times in an average petrol-fuelled car! Buying more plant-based, seasonal and locally sourced ingredients, reducing waste and compensating for CO2 emissions by, for example, planting trees should enable Rob & Bob to become first food carbon-neutral company restaurant in the Netherlands!
6 July 2018 — A special PSV biscuit from the Hutten bakery gave symbolic expression to the start of the partnership between football club PSV and its new club caterer. A partnership that Hutten and the club were looking forward to for a while. “We aim to make the right link to the ideas, the mission and vision in order to maximise the full potential of the PSV brand”, says Collin Schoonens, commercial director at Hutten, which entered in a partnership with PSV on 1 July.
3 July 2018 – For the fourth time, Hutten came out on top of the category ‘At Work’ in the GfK Out of Home Formule Rapport. In the annual national consumer survey by research company GfK, over 8000 guests indicated what is important to them and scored food formulas on more than 30 aspects. Hutten’s Business Unit Manager Guido van der Krabben, responsible for Business Catering & Horeca: “The above average appreciation of the guests makes me proud of this title. However, I’m particularly proud of our staff members, who work hard every single day to be of significance for the guest and the client.”
9 July 2018 — No more queuing at the till during your lunch break, enjoying instant discounts on your purchases and saving for gifts. To reward guests and make things easier for them, Hutten developed an app for them to scan and pay for lunch purchases. “As far as I know we are the first business caterer to provide this service,” says Hutten’s project leader Kevin Renirie. At the moment the app is being tested at the Vanderlande company restaurant in Veghel, where the guests are already enthusiastic: “You can top up the balance wherever you are and no longer need a debit card to do so,” explains Huub Tolido, Sales Consultant at Vanderlande.