There is extensive knowledge about the natural values of the Wadden Sea, but the connection with healthy nutrition and sustainable food production can be further explored. There is a need for knowledge about products, sustainable cultivation, harvest & catch, seasonal offerings, and new recipes around the 'Wadden Five-a-Day.' The dissemination of this knowledge is a central focus. Through applied (market) research, meetings, (cooking) training, and impact assessments (including baseline measurements), both entrepreneurs and young professionals (including chefs) are provided tailored support. Implementation is led by NHL Stenden University of Applied Sciences in collaboration with MBO, HBO, and WO institutions in the Northern Netherlands and the Waddenvereniging (Wadden Sea Association).
Think of activities such as:
- Baseline measurement, surveys, and monitoring of the state of Waddengastronomy
- Developing new recipes based on the 'Wadden Five-a-Day'
- Web portal & community for knowledge exchange about Wadden food products, specialized cuisines, educational institutions, and a database for supply and demand
- Inspiration trip for project participants to Zeeland
- Research on topics like food routes and the 'Waddenbox' as new consumer services
- Organizing networking events for sharing knowledge and experiences
- Developing winter schools/masterclasses (2)
- Creating a training module on Waddengastronomy for entrepreneurs and (prospective) professionals
Het Waddenfonds facilitates the program 'Waddengastronomy strengthens World Heritage Experience' with a financial contribution. The provinces of Noord-Holland, Fryslân, and Groningen co-finance the project. Additionally, project partners NHL Stenden and the Waddengroep Foundation/entrepreneurs also contribute their own share.