The second SDG focuses on the sustainability of food production and its impact on the quality of the environment and animal welfare. Food waste likewise must decrease. At NHL Stenden we are committed to these objectives in various areas.
Our restaurants and canteens rely on the Dutch Cuisine sustainability concept, which means our students are taught how to deal with food production and waste in a sustainable way. In addition the Sustainability in Hospitality and Tourism carries out research into making the hospitality and tourism industry more sustainable with a view to creating a sustainable future.
Find out more below.
