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 Culinary technique Pure Plant Tour Salad of Green Papaya, Apple and Lime with Basil and Sweet Potato–Lemongrass Ice Cream Recipe made using culinary technique Ice-cream. Three top chefs inspire you to use mushrooms and oranges in surprising ways We’re Smart events in Japan 2025 Celeriac on an open fire with gomasio and rosemary. We’re Smart Future Awards 2025 at the Osaka World Expo – Japan Radilicious book NR 2 Sustainable cooking tips 5 Radishes Chefs in action in Osaka Wim Demessemaekers, house photographer of We’re Smart Chefs, your menus and recipes deserve to be saved, it is cultural heritage Grilled skewers of chestnut mushrooms Vegetable Power with Frank Fol Watercress jus with crisp asparagus, orange zest and bread croutons Sweetcorn sauce with spinach ice cream and blood orange Raw broccoli tartare with goat cheese & summer savory vinaigrette, sautéed chanterelles and pea cress Perennial Crops - Asparagus - Lunch We’re Smart® shines at Vestial 2025 in Almería We're Smart in Davos International top chefs love to belong to the five radishes chefs community The Rice Grain Nature on your plate, a given in Lima. Small Country, Great Food: Belgium at Expo 2025 Osaka Finalists for Green Chef’s Hat Announced! We’re Smart 5 Radishes Chefs Club in action at VESTIAL 2025 Trends 2025 by We’re Smart Give easy ways to keep your new years resolutions The Green Spoon Series 7 : Mindful Cooking: Transforming Local Ingredients into Art Yellow Beet Ravioli Filled with Jerusalem Artichoke, Beet, and Chive Caviar Plant: Botanical Gastronomy from the Kitchen of Restaurant De Nieuwe Winkel Bouillon with soy sauce, kaffir, and chili El Invernadero Restaurant in Spain is Best Vegetables Restaurant in the World. Marinated kohlrabi ravioli with passion fruit and sweet chocolate-banana Pesto Fennel Carpaccio with Lemon and Olive Oil, served with Tomato-Mozzarella-Basil Ice Cream How to feed a holiday crowd and be calm, cool and collected? NEW BOOK by Sheila Struyck: “Lekker is dat: Duurzaam koken kun jij ook” Chairman honoured by L’Academie Red cabbage soup, sautéed salsify, chervil salad with grison meat The Green Spoon Series 6 : From Lima with Love: Anita Belaúnde’s Culinary Journey Plancha of Belgian Endive with Bresaola, Garlic Chips, and Bell Pepper Strips Exploring the culinary potential of cooking with trees Thirteen tips to prevent water waste in your business or at home Why do we use precious drinking water for purposes other than our own? Unique 6 hands dinner Pancakes made from oats and buckwheat with sprout mix and pear syrup. 10 practical steps for a conscious kitchen It is not the edge of your knife that cuts sharply The Green Spoon Series 5 : Chef George Blogg on Cooking with Nature We're Smart Best Vegetables Restaurants Award Show heads to Valencia Innovation in plantbased butter: Original Better fooled 150 chefs We’re Smart on tour in Peru Still spinish with sesam seads, radish and cooked salm Ceviche of sweet potato, red onion, allspice, coriander, nectarine, green pepper and lime. The week of vegetables and fruits 2024 Grilled red onion with spicy fresh cheese sauce Baked veal oyster on grilled fennel with corn cake and liquorice drops. 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 We’re Smart Unveils the Top 10 Best Vegetable Restaurants from Japan 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! Gil Dumarey empowers the We're Smart Team! 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. Carrot and chicken stew with cauliflower risotto 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 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?
Salad of Green Papaya, Apple and Lime with Basil and Sweet Potato–Lemongrass Ice Cream Recipe made using culinary technique Ice-cream.
Raw broccoli tartare with goat cheese & summer savory vinaigrette, sautéed chanterelles and pea cress
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.
