Conference Matters 142

V.l.n.r. Hanna Rentmeester, Katelijn Wilhelmy, Rientz Mulder, Jacqueline Felix

local initiatives. ‘We have an extensive social programme that connects needs with the oppor tunities we can offer from within the RAI,” says CSR Manager Hanna Rentmeester. “Our donation programmes are a good example, where we give leftover items, food and bever ages to local charities after events. We also make our venue available for neighbourhood initi atives. Deploying our facilities, people, expertise, events and network, we strive to make a genuine difference locally.”

taste our vegan creations are always pleasantly surprised. Indian cuisine is a major source of inspiration as its traditionally primarily plant-ba sed, with ingredients such as beans, lentils and tofu. Presentation obviously matters too and we make sure the dishes look very appealing. The herbs and flowers grown in the RAI’s own vertical greenhouse are a perfect ingredient.” From vegetarian to vegan The RAI chefs closely monitor catering trends, adds Felix. “It is clear that the vegetarian trend has now evolved into a vegan one. There are also increasing demands for gluten-free options and

our plant-based assortment is a solution that fits into almost every diet. Street food dishes are also very popular currently and we serve inter nationally recognisable dishes that can easily be eaten standing up. Events roughly consist of sharing three things: content, networking and experience. And food is an experience! With the right ingredients and dishes, the RAI kitchen team can enhance any experience that organi sers are looking to create.” Societal involvement RAI Amsterdam has also developed many ideas over recent years aimed at supporting various

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