Coming from a baker's family and as the son of a café owner, I have been fascinated from an early age by how our food is made and what healthy or unhealthy choices we make. Only later did I realise that the food industry also must make choices in a world full of issues, but also opportunities. Both in terms of health and sustainability. And I am happy that I can dedicate myself to this every day.
Trained as a food microbiologist at Wageningen University, matured in the food industry at Cargill, now I am one of Schuttelaar & Partners’ Managing Partners. I am passionate about helping companies and organisations to have a clear and transparent dialogue with their surroundings. The combination of knowledge about food and nutrition with over 25 years of experience in reputation and crisis management, regulatory affairs and stakeholder management, enables me to understand current issues and needs within the sector creating positive impact together.