The people and institutions around the work.
Partners, ambassadors, and institutional collaborators behind the framework.
Based in the Netherlands. Working globally.
Nina SlagmolenHow partnerships work
Three positions for institutions and organisations to engage with the Institute's framework, evidence, and applied work.
Universities, research groups, and independent experts who want to contribute to the research and validation of the framework through academic collaboration and shared publication.
Hospitals, schools, care organisations, workplace dining environments, and public food settings that want to pilot the framework and contribute operational evidence for what changes in practice.
Food companies, hospitality groups, and product development teams who want to apply Vital Gastronomy to products, menus, and food environments, and document what changes as a result.
Practitioners, researchers, and educators who share the conviction that gastronomy can be a genuine force for change.
The Institute is supported by practitioners, researchers, and educators who share the conviction that gastronomy can be a genuine force for change.
Chef and pioneer in botanical gastronomy. Has worked since 2014 with Wouter van Eck and Voedselbos Ketelbroek, an agroforestry system that largely supplies De Nieuwe Winkel and is partly shaped by what the kitchen needs.
Public health researcher and creator of the NOVA food classification system, whose work on ultra-processed foods has reshaped global nutrition policy.
One of the most influential voices in food service innovation, connecting trends, strategy, and purpose across the global hospitality industry.
Pioneer of culinary medicine. One of very few physicians worldwide to also hold a culinary degree. Has trained over 1,000 healthcare professionals in whole-food cooking.
Founder of the Future Food Institute and a leading voice in food systems transformation. Peter Klosse has lectured at FFI for years, and the Institute co-developed educational programmes with FFI, including the award-winning Climate Shapers Bootcamp with the FAO.
One of the world's foremost authorities on culinary science and gastronomic education. Dr. Peter Klosse served as visiting professor in the BCC culinary master. The Basque Culinary Centre represents the current benchmark in culinary education worldwide.
Institutions we have worked with
The work behind Vital Gastronomy has grown through years of collaboration and educational practice across these institutions.
Long-term educational partnership. Peter Klosse as guest lecturer, Jan Kees Klosse as programme developer. Joint work with FAO on the Climate Shapers Bootcamp.
Peter Klosse as visiting professor in the culinary master programme. The BCC represents what advanced culinary education can look like at its best.
Research and education funding partner. EIT Food supported work on the science of flavor and its application in food professional development.
Lecturer and co-author of the official course reader for the Wageningen master course in Advanced Molecular Gastronomy, alongside Prof. Elke Scholten and Prof. Jean-Paul Vincken. Wageningen is Europe's leading food and agriculture research institution.
Academic home of the T.A.S.T.E. research on taste and mouthfeel, including the 2023 PhD thesis advancing the scientific understanding of sensory experience.
Six-week pilot study applying the Culinary Success Factors framework across four Google offices (Dublin, London, Paris, Zürich). Results confirmed the framework's practical value in institutional food settings.
Active research partner in mouthfeel measurement and sensory analysis, working alongside T.A.S.T.E. and Maastricht University on PhD research into the science of tasting.
A shared conviction that kitchens are learning environments. The Teaching Kitchens model at Harvard and Cornell aligns with the Vital Gastronomy approach to applied, experiential food education.
Peter Klosse as advisory board member. De Echoput hosted the first pilot of the Keer Diabetes2 Om programme, applying the principle that deliciousness and health are the same goal.
Award-winning digital sustainability programme co-developed with Future Food Institute and the FAO. Winner of best digital study abroad programme.
Eight years as Lector in Gastronomy. Founded the minor Gastronomy and co-initiated the Vitale (Lim)burgers programme connecting food, health, and regional vitality.
Regional programme connecting gastronomy, health, and community vitality. Peter Klosse as co-initiator during his lectureship at Hotel Management School Maastricht.
No single institution moves a food system. A network does.
To become a partner, ambassador, or institutional collaborator, reach out via the Institute.