The 2 years of COVID-19 pandemic has had an unprecedented impact on our lives. It has left the foodservice sector with fluctuating consumption patterns, a tougher job managing stock, planning demand and an even bigger shortage of qualified employees in the kitchens. But it also taught us the need to live in good physical shape and mindful. Therefore accelerating the trend for healthy, natural and sustainable foods.
CêlaVíta will attend the HCA forum this year, The event will be held at the ACC Liverpool, Kings Docks on 30th and 31st March 2022.
Vincent van Gogh’s
famous painting The Potato Eaters unites CêlaVíta and the Van Gogh Museum in a partnership that will inspire a diverse
Dutch audience with the work and life of Van Gogh. CêlaVíta will support the Van Gogh Museum for at
least a year in a partnership that starts in September – traditionally the
month of the new potato harvest. A week later, the autumn exhibition The
Potato Eaters: Mistake or Masterpiece? opens at the museum.
During the past months, we have developed a new
design for the different foodservice product ranges. Not only does the new packaging fit with our brand positioning, but also helps you choose the right product for your needs.
The European Green Deal is a set of policy initiatives by the European Commission with the overarching aim of making Europe climate neutral in 2050.
At CelaVita we are also working on reducing the footprint of our products during the different steps from farm to fork. Because we extract a rich natural product, the potato, from the earth, we see it as our goal to give something back to the earth. To create a sustainable future for the next generation of potato eaters.
We are convinced that a healthy diet keeps you fit for longer and contributes to a faster recovery of patients. Research * by the RIVM shows that 20% more vegetables are consumed with a potato meal, compared to meals with pasta or rice.
Nothing feels more like spring than asparagus on the menu.
The white asparagus are mostly cultivated in the north of Europe and are available from local farms from mid of April till mid June. In southern Europe the green or purple asparagus are more available.
Although potatoes and asparagus are nothing alike (not family and not the same taste ) they do have some similarities. The white asparagus is cultivated under the ground as is the potato. To this purpose the field is recognizable due to the elevated beds in which the asparagus or potato grow. Besides this similarity both asparagus and potato are very healthy vegetables. This makes asparagus with potato a great meal for institutional catering.
Every country had it's own recipes for asparagus on the menu. In the Netherlands people love white asparagus in spring. During this period you can find asparagus on the menu in all sorts of recipes from soup and salads to a asparagus gratin. Despite many creative recipes and methods of preparation, people prefer to eat them in a classic way with potato, ham, egg and butter. In the Netherlands often with chives and in Belgium more often with parsley.
The CêlaVíta blanched small parisienne is a perfect match for the asparagus, with its pure and fresh taste. The parisienne is also easy and quick to prepare, baked or cooked. This saves time and kitchen stress.