What's cooking at hive?

The Next Food Collective is an initiative that aims to create positive change by bridging the gap between the food industry and knowledge institutes. Together with its partners, the collective is accelerating the pace of transforming agri-food systems, so to pave the way for the transitions to a more sustainable healthy global food system.

Yesterday marked the 67th year of the Unilever Research Prizes event, seeing 12 talented scientists who are starting out on their careers, receive the prestigious award during a dedicated ceremony at Hive.

These are the words ushered by our Innovation Chef Antonio Alvarez, who in line with the Dutch's 'Verspillingsvrije Week’ (Waste-free Week) presented Hive’s viewpoint and strategies for minimizing food waste.

Thanks to revolutionary food tech, The Vegetarian Butcher’s new plant-based rashers dish up a true no-bacon bacon taste sensation that cooks and looks like the original. We take a look at what makes NoBacon 2.0 a game-changer.

Evert Vermandel at Unilever Food Solutions shares his insights on the creative process of creating new food solutions.

Announcing a new public-private partnership led by the Wageningen University & Research.

Proudly boasting the world’s highest sustainability rating for buildings

Celebrating the major achievements of the top students making a positive contribution to a sustainable future