Scelta Brochure 2023 | LIVE HAPPILY, EAT MUSHROOMS

LIVE MUSHROOMS

Astory60years inthemaking

Grow great mushrooms. Turn clients into friends. Build a global network. Make customers’ wishes come true. Have fun while making a profit.

Welcome to Scelta

That’s a big responsibility

“It’s 30 years since we started this wonderful journey with Scelta mushrooms. It’s been incredibly rewarding to see what we have achieved but it’s not been without challenges, especially in recent years. Covid, the energy crisis and the rise in logistics and transportation costs have presented us with obstacles which collectively we managed to overcome. Our spirit of ‘winnovation’ won through to a point where we are now responsible for supplying more than half of all Dutch mushrooms. And over 1 billion of our mushrooms are consumed around the world each and every day.”

Jan Klerken, Founder, Owner & Ambassador, Scelta Companies

It took us 60 years to do it!

Everyday 1 billion of our mushrooms are enjoyed around the world!

LOVE MUSHROOMS LOVE LIFE Jan Klerken

Winnovation! Putting the win in innovation

An original, differentiating idea that benefits and adds real value to a company is referred to as an innovation, a similarly game changing idea that benefits everyone, well that’s a ‘winnovation’.

Since 2002, the ‘winnovation’ strategy with a focus on sustainability, taste, health and innovation has been at the core of everything at Scelta. This is still true today although Jan Klerken, owner, ambassador and ‘chief inspirator’ at Scelta has shifted the focus slightly, sighting the three pillars of Ownership, Impact and Reality.

The Scelta pillars of success Ownership

Jan Klerken sees taking Ownership at work as taking initiative and responsibility for the growth and the overall success of the organisation. It’s about how Scelta develops as a socially responsible company for its employees, customers and the planet in general. In practice, Jan encourages everyone at Scelta to be proactive, solution-oriented, accountable and committed to continuous improvement and innovation. Jan fosters an environment where a sense of ownership and creativity can thrive so everyone feels they have a stake in the success of the company.

Impact

Scelta tries to have a positive impact for people and the planet by selecting renewable energy solutions for production and choosing more sustainable transportation methods. Scelta is working on ‘planet A’ to encourage education, reforestation and healthier food consumption (less processing, a reduction in salt, more taste). Scelta participates in local, national and global socially responsible initiatives - making a difference with healthier products and a lower footprint.

Reality

Today, one billion Scelta mushrooms are eaten each and every day. Active in over 70 international markets, Scelta is responsible for more than half the supply of all Dutch mushrooms.

Today’s reality is a return to simpler, more honest wholesome foods. To achieve this, ingredients are the key and the versatile, umami rich mushroom is THE key ingredient. No additives, high quality nutrition and a great source of vitamin B, vitamin D, L-Ergothioneine, mushrooms are also high in fibre, protein, glutamine, beta-glucans and chitin. They’re not just enjoyed by people, animals are also enjoying the benefits of Scelta’s mushrooms in various feeds. Learning and education is key to understanding what future consumers expect. Scelta is also looking ahead, to understand how future mushrooms look, taste and feel.

1963

1993

1963 - the start of a mushroom dynasty

Jan’s Father, Gisbert, started Champex and thirty years later, Jan supported by his wife, Marita, started Scelta Mushrooms. Jan’s two sons, Jan Jr and Jules, continue to help the company grow and flourish.

Past

Jan’s father Gisbert established Champex, a mushroom farm and later also a preserved goods company. At the age of 16, Jan took his first steps into the business which he sold when he was 22.

Gisbert andKlerkenWilhelmina

The first 30 years

1963

Jan Klerken’s father Gisbert was growing cherries and asparagus when he set up Champex, a dedicated mushroom-growing business in 1963. Selling Champex in the late seventies, Jan Klerken continued in the mushroom business by importing them from France and Spain. He sold this company in 1988 but remained as Managing Director for a further five years. In 1993, Jan, wanted the freedom to pioneer and set up the company, Scelta Mushrooms. Scelta is the Italian word for choice and that’s exactly what Jan gave the market through his innovative methods of cultivation and supply.

Present

From 1993 till now

Past

Jan’s father Gisbert established Champex, a mushroom farm and later also a preserved goods company. At the age of 16, Jan took his first steps into the business which he sold when he was 22.

Gisbert andKlerkenWilhelmina

The first 30 years

1963

Jan Klerken’s father Gisbert was growing cherries and asparagus when he set up Champex, a dedicated mushroom-growing business in 1963. Selling Champex in the late seventies, Jan Klerken continued in the mushroom business by importing them from France and Spain. He sold this company in 1988 but remained as Managing Director for a further five years. In 1993, Jan, wanted the freedom to pioneer and set up the company, Scelta Mushrooms. Scelta is the Italian word for choice and that’s exactly what Jan gave the market through his innovative methods of cultivation and supply.

Present Future

Jan and Marita Klerken

From 1993 till now

Jan was 18 when he met his wife Marita, a dietary nutritionist at the local hospital. A key shareholder, Marita remains Jan’s sounding board to this day as he’ll often bounce new business partnerships or new ideas around with her and refers to her as his ‘seventh sense’.

1993

Scelta operates in over 70 countries and is responsible for the majority of Dutch mushrooms eaten around the world. The organisation includes Scelta Mushrooms, Scelta Inside and Scelta MycroFriends. Jan anticipated a number of industry trends such as the move towards ‘clean label’ products, using fewer ingredients and making sure those ingredients are natural and wholesome. There’s a demand for ingredient transparency, fewer additives and real food that’s nutritious but reasonably fast and simple to prepare. Consumers also want less packaging and shorter supply chains, cutting logistics and resource usage like fuel and electricity.

Imagine the future

Jan sights the relationship between physical and mental health and the food we eat. Rich in vital vitamins such as D and B12, Jan knows mushrooms can play a significant role in offering a healthy, tasty and sustainable plant based food for years to come. Jan points to the significant growth of mushroom consumption in markets like Southern Europe and South East Asia as well as the increasing awareness of mushrooms as a healthy source of vitamins and minerals. Jan is also actively involved with Maastricht University and Wageningen University. They’re exploring mycelium based foods which are high in protein and all-round nutrition.

Ownership

The love of mushrooms and the desire to make a tangible difference to the global food business is something that motivates Jan’s sons, Jan jr. and Jules (members of the Scelta Group Board of Directors). Jan jr. (Nutritional Science) is responsible for developing and exploring new ways mushrooms can be used for taste and health. Jules Klerken (Commercial), liaises with key clients and develops new market opportunities wherever he spots them.

Board of directors from left to righ: Jan Jr. Klerken, Jules Klerken, Willem van de Vorst, Bart Bakker, André Dings.

Board of directors from left to right Jan Jr. Klerken, Jules Klerken, Willem van de Vorst, Bart Bakker, André Dings.

Family business and more

And you needn’t be a Klerken to be a part of the Scelta family, just ask Willem vd Vorst. He is the ‘hands on’ Managing Director at Scelta Mushrooms and presides over all things operational, ensuring everything runs smoothly, efficiently and with stability. Willem safeguards the Scelta company’s heritage, fostering its unique collaborative culture with staff, partners and suppliers.

Developing talent

Willem is also focused on developing talent, reflected in his provision of individual mentorship and provision of opportunities across the company. There’s also “Generational Collaboration” which is aimed at ensuring a smooth handover of responsibilities and expertise between the outgoing and incoming family generation.

Willem van de Vorst

Willem van de Vorst Managing Director, Scelta Mushrooms

Impact

WinnovationThe key to success

Back in the 1960’s, 15 tonnes of mushrooms per year was considered a good yield, the best Dutch growers now produce that every 30 minutes.

Sustainable steam heating from Mushrooms

One of our Scelta Mushroom suppliers has taken sustainability to a whole new level.

The Van den Boomen family have developed a heating system which uses the warm air generated by mushroom compost to heat the whole company. It’s an inspiring idea that’s caught the imagination of countries around the world. There is interest from all over The Netherlands as well as China, Japan, Korea, North America and Canada. As more and more governments look for cost-effective, low impact energy solutions, Pieter vd Boomen is never sure where the next phone call is coming from.

Pieter van den Boomen

One of our 200 dedicated mushroom farmers

Pieter van den Boomen

Reality

Our Sustainable story

The reality is that mushrooms are one of the most sustainable super foods available. Scelta use local growers in The Netherlands due to their unrivalled knowledge and the ready availability of fresh manure which forms the compost on which mushrooms are grown. The compost is then mixed with mushroom spawn, creating a network of white ‘threads’, called mycelium. This is then covered with a casing soil, (a mix of peat, spent lime (a by-product from refining sugar beet) and water.

The mushrooms are harvested and the remaining mushroom compost is reused as a healthy soil fertiliser. Water is recycled and much of the company’s energy comes from solar panels and other renewable solutions. Huge yields are achieved without the use of chemicals or pesticides or excessive energy usage, even gas emissions are managed and recycled.

20212028

The global mushroom market is projected to grow from 15.25 million tonnes in 2021 to 24.05 million tonnes in 2028.

Mushrooms are often classified as a SuperFood amongst vegetables but they actually belong to the phylum of fungi.

Every year the average Dutch person eats 2 to 3 kilos of mushrooms.

Reality

Our Sustainable story

The reality is that mushrooms are one of the most sustainable super foods available. Scelta use local growers in The Netherlands due to their unrivalled knowledge and the ready availability of fresh manure which forms the compost on which mushrooms are grown. The compost is then mixed with mushroom spawn, creating a network of white ‘threads’, called mycelium. This is then covered with a casing soil, (a mix of peat, spent lime (a by-product from refining sugar beet) and water.

The mushrooms are harvested and the remaining mushroom compost is reused as a healthy soil fertiliser. Water is recycled and much of the company’s energy comes from solar panels and other renewable solutions. Huge yields are achieved without the use of chemicals or pesticides or excessive energy usage, even gas emissions are managed and recycled.

The global mushroom market is projected to grow from 15.25 million tonnes in 2021 to 24.05 million tonnes in 2028.

Dutchrooms. Pure nature

To highlight how Dutch mushrooms are better for people and the planet, Scelta commissioned a sustainability study. In The Netherlands, all the raw materials used in mushroom cultivation are processed in closed composting locally on Scelta’s ‘doorstep’. Saving mileage, energy and with a significantly lower carbon footprint. Other mushrooms are grown using open composting from various international sources. Which is why Dutch mushroom production has the lowest CO2 footprint globally. Dutch mushrooms are a perfect plant-based, protein-rich meat substitute especially compared to animal protein-rich foods. Portobello Burger anyone?

More facts & figures

Scelta deliver mushrooms to the Top 25 global food corps and health food companies.

Scelta supply some of the best known brand names in Quick Service and Casual Dining Restaurants.

Mushrooms are often classified as a SuperFood amongst vegetables but they actually belong to the phylum of fungi.

You’ll find Scelta mushrooms in hundreds of supermarket ready meals and dishes.

Scelta has over 650 client companies in 70+ countries dedicated local sales teams and visit all the key food fairs.

Every year the average Dutch person eats 2 to 3 kilos of mushrooms.

Scelta mushrooms waste no time from (farm) gate to plate.

DELICIOOOOOOZA!!!

Scelta mushrooms products

Make every dish delicious

Year round, sustainable, high quality mushrooms grown in pesticide free compost with complete traceability. Using Dutch mushrooms, you benefit from the world’s highest quality standards.

DELICIOOOOOOZA!!!

Scelta mushrooms products

Make every dish delicious

Year round, sustainable, high quality mushrooms grown in pesticide free compost with complete traceability. Using Dutch mushrooms, you benefit from the world’s highest quality standards.

PRESERVED MUSHROOMS

Never run out of stock

Available as whole, sliced, pasteurised, blanched, organic or non-organic, our energy-efficient manufacturing process seals in taste and keeps the mushrooms fresh and full of flavour for up to one year if stored in a chiller or refrigerated. All sizes are available so you always have mushrooms.

ECOPOUCH™ MUSHROOMS

slow cooked - prepared fast

Our Ecopouch™ mushrooms are cooked sous vide and preserved in their own juice. No blanching nor adding additives. This results in super fresh, clean label and shelf stable mushrooms which are ready and easy to use.

GRILLED MUSHROOMS

Sweet & smoky

Discover the sweet and smoky taste sensation that’s unique to our grilled mushrooms. The dry heat of the grilling process forms a caramelised crust around the mushroom that seals in all the umami notes and moisture resulting in an intense burst of flavour.

MUSHROOM TOPPINGS

Ready and easy to use. Every Scelta topping is bursting with mushroom flavour as 60% of the ingredients in the sauce are made up of our special sous vide Ecopouch™ mushrooms. All pure, natural ingredients with perfect mouth feel and exceptional depth of flavour and can be stored up to 2 years without refrigeration.

FROZEN MUSHROOMS

Fresher than fresh

Our IQF frozen mushrooms closely resemble fresh mushrooms, with a very distinctive shape, a consistent bite and the vivid flavour of a food freshly harvested.

Take a look at our factory.

Take a look at our factory.

YUMMY UMAMI YUMM

YUMM Scelta Inside Products

Umami - the 5th taste

Umami was first discovered back in 1908 by the Japanese chemist Kikunae Ikeda. Although it was almost a hundred years later (in 2002) when researchers finally identified the existence of the umami receptor in our tastebuds. Umami and its rich, deep, savoury notes became known as the ‘fifth taste’ alongside sweet, salty, bitter and sour.

YUMMY UMAMI YUMM

YUMM

Umami - the 5th taste

Umami was first discovered back in 1908 by the Japanese chemist Kikunae Ikeda. Although it was almost a hundred years later (in 2002) when researchers finally identified the existence of the umami receptor in our tastebuds. Umami and its rich, deep, savoury notes became known as the ‘fifth taste’ alongside sweet, salty, bitter and sour.

Scientifically proven

Mushrooms are a vital source of vitamins D, B12, folic acid and the minerals selenium, potassium and phosphorus. They are also the only non-animal source of vitamin D, which contributes to the prevention of bone loss. In addition, mushrooms are rich in fibre and copper.

Natural taste, naturally better

Our taste enhancers are 100% natural and made from the stems of the white button mushroom. We cook and press the stems to create concentrates which provide an intense, umami rich taste. This can be used to strengthen and enhance other tastes like sodium which seems saltier, sugar which seems sweeter, while sour and bitter becomes less acerbic and acidic.

Take 5 & taste #5

Taste #5 is a brand of Scelta Inside, creating delicious umami rich cooking solutions based on natural, recognisable ingredients. Named after umami the ‘fifth taste’, Taste #5 offer clean label solutions starting with a range of critically acclaimed purees, pastes and extracts.

BOMBA! PASTES

An explosion of flavour, the new BOMBA! range delivers ‘slow cooked’ flavours...fast. Think Soffrito and red wine reductions, these pastes and purees offer greater depth, complexity and richness. The range includes Italian Tomato, Indian influenced, ‘Bombay Surprise’, the Thai infused ‘Mystic Bangkok’, Middle Eastern, ‘Arabian Night’ and two all-round flavours comprising, ‘Sunny and Chili’ and of course the mushroom packed, ‘Fungi Fantastic’.

NATUROMA

A sensational taste enhancer powered by umami rich mushroom extract combined with tomato, carrot and onion. Just a few drops take dishes to a whole new level without any added salt, yeast or MSG. Only the good stuff for transforming sauces, soups, stews, salads and almost anything else where you want layer upon layer of flavour to come through.

ALL OVER THE WORLD PEOPLE JUST LOVE MUSHROOMS

There’s an incredibly wide range of mouthwatering mushroom recipes, from classic mushroom risotto and creamy stroganoff

SAUCISSON

A HEALTHY PET IS A HAPPY PET

Why should I feed my pet mushrooms?

Edible mushrooms help the digestive health of pets. The gut plays an important role in nutrient digestion and absorption, benefiting your immune system and many other aspects of health. At Scelta Mycofriends, we’re exploring ways we can bring these wide ranging health benefits to pets and livestock. Our Scelta Mycofeed produces sustainable fungi-based products based on scientific evidence designed to improve the health and performance of animals.

Funginal ® : the mushroom prebiotic

Funginal is a new fiber rich feed based on with mushroom mycelium fermented rye. The fungi species used is the Agaricus blazei, originating from the Brazilian rain forest. This mushroom has been recognised for its health promoting properties in humans

and animals supporting the natural defence system, working as a prebiotic and antioxidant. Fungal fermented products contain several compounds that play a role in gastrointestinal health reducing harmful strains of bacteria such as Salmonella and E.Coli.

Mycelium fermented grain

Produced by a patent protected fermentation method which enhances the nutritional value of the raw material. Sugars are broken down and protein quality improves. Making it easier to absorb healthy nutrients.

Maintains health and performance

Funginal® is high in rye fibre which contributes to normal bowel function.

The pre-digested rye with fungi makes it easier to digest. Creating a healthy gut.

More nutrition and beneficial effects

Funginal® contains several minerals and vitamin B2 which have a beneficial effect on a pet’s teeth, skin, hair, bones, muscles and nails.

PURE, PLANT BASED MAGIC

It’s a little known fact that fungi break down waste and sustain new plant life, keeping our planet alive and recent studies show that they even have the potential to break new frontiers in science, medicine and technology. Fungi is the broad name given to spore-producing organisms that feed on organic matter. “Mushrooms” are the fruiting bodies of fungi, the place where spores are produced and what we see on the surface while underground networks of “mycelium” twist through the soil and make connections between plants. 90% of plants depend on mycorrhizal fungi for improving their water and nutrient absorption, which has led to these networks being called the “Wood Wide Web”.

It is believed that only 6% of all fungal species are currently documented and there could be anywhere between 2.2m and 3.8m species in the world, which is up to 10 times greater than the estimated number of plant species. Mycelium is a source of life, it enables the cycles of nature to take place. There’s so much we have to learn from it and scientists have barely scratched the surface.

The real magic of mushrooms

Mushrooms are neither plants nor animals.

They’re a fungus and belong to the kingdom of fungi, along with yeasts, mildews and moulds.

Fungi are genetically closer to humans than plants

Fungi are more closely related to animals than to plants. They absorb nutrients from organic matter, unlike plants that produce their food through photosynthesis.

Mushrooms Produce Vitamin D

Mushrooms are the only food in the fruit and vegetable section that produce vitamin D. When exposed to ultraviolet light from sunlight or an ultraviolet lamp, nearly all edible mushrooms produce significant amounts of Vitamin D. Some create nearly as much as over-the-counter Vitamin D supplements.

Mushrooms Help Fight Age-Related Diseases

Researchers found that mushrooms have high amounts of ergothioneine and glutathione, both important antioxidants, that help fight age-related diseases. The amounts of ergothioneine and glutathione in mushrooms vary by species, with porcini mushrooms containing high amounts of both.

Mushrooms Are a Low-Energy-Density Food

Low energy density foods contain fewer calories per gram than other foods. The composition of food dictates its density. Mushrooms are low energy dense and ideal for people who are watching their weight as they’re 80 to 90 percent water, low in calories, fat-free, cholesterol-free and gluten-free.

Mushrooms Have The Fifth Primary Taste

Basic or primary tastes are unique tastes that cannot be created by combining other tastes. Most people are only familiar with four primary tastes, sweet, salty, bitter, and sour. But some foods have a fifth primary taste called umami, and mushrooms are one of them.

Chefs describe the umami taste as:

A mild, subtle taste.

A taste that spreads across the tongue. A persistent, lingering taste.

LOVE PEOPLE LOVE LIFE

In 2017, aspiring footballer Noah Mbuyamba was on what should have been a dream holiday in Indonesia, however, on the fourth day it turned into a nightmare when he crashed a rental scooter into a tree.

Noah flew to Singapore and was whisked to the operating theatre within 45 minutes of arrival. Hearing they were going to amputate his leg, he went into shock and screamed he’d never play football again. After such a tragedy, it would have been understandable if Noah had turned his back on sport but something spurred him on to pursue his recovery and rehabilitation with the same passion as he’d played football.

Returning to Amsterdam, Noah was sent to a rehabilitation centre where a member of staff tipped him off about the Paralympic Talent Day. Noah recalls, “It was something real to aim for and as I trained, I felt like I was more myself. I had only just received my prosthetic leg, but I was scouted for the athletics team that same day.”

In 2022, Noah set his personal best time for running the 100M, he managed it in an incredible 13.22sec - the sixth fastest time in the world. Later that year he managed to clear 6.45M in the long jump, coming third in the Paris Grand Prix. It’s now six years since his tragic accident but we can all learn from Noah’s inspirational positivity.

Noah wants to highlight his experience to help others, “I want to share the valuable lessons I’ve learned on my journey. My mentality has shifted and I believe I can get others to change theirs.so I can give back to society by sharing my story, in a way that I hope I can inspire and motivate others.”

Noah Mbuyamba

Dare to Share

Dare to Share is Jan Klerken’s unique interpretation of better Corporate Social Responsibility.

Scelta actively support dozens of charities, educational institutions, sports clubs and medical charities. This means a ‘hands on’ active approach, not the occasional corporate donation but giving time, ideas, energy and enthusiasm to help across every part of society from Education to Health to Sport to Charities.

Scelta supports sport for all

There are 1.7 million people with a disability in the Netherlands and access to sport is not always that easy, Fonds Gehandicaptensport supports non-profit sports organisation. So everyone with a disability has the opportunity to exercise. Sport improves fitness and mobility and brings people together not just competitively but collectively, often supporting and encouraging each other. It can build self-confidence and a sense of achievement offering a more positive outlook on life.

LOVE PEOPLE LOVE LIFE

In 2017, aspiring footballer Noah Mbuyamba was on what should have been a dream holiday in Indonesia, however, on the fourth day it turned into a nightmare when he crashed a rental scooter into a tree.

Noah flew to Singapore and was whisked to the operating theatre within 45 minutes of arrival. Hearing they were going to amputate his leg, he went into shock and screamed he’d never play football again. After such a tragedy, it would have been understandable if Noah had turned his back on sport but something spurred him on to pursue his recovery and rehabilitation with the same passion as he’d played football.

Returning to Amsterdam, Noah was sent to a rehabilitation centre where a member of staff tipped him off about the Paralympic Talent Day. Noah recalls, “It was something real to aim for and as I trained, I felt like I was more myself. I had only just received my prosthetic leg, but I was scouted for the athletics team that same day.”

In 2022, Noah set his personal best time for running the 100M, he managed it in an incredible 13.22sec - the sixth fastest time in the world. Later that year he managed to clear 6.45M in the long jump, coming third in the Paris Grand Prix. It’s now six years since his tragic accident but we can all learn from Noah’s inspirational positivity.

Noah wants to highlight his experience to help others, “I want to share the valuable lessons I’ve learned on my journey. My mentality has shifted and I believe I can get others to change theirs.so I can give back to society by sharing my story, in a way that I hope I can inspire and motivate others.”

Noah Mbuyamba

Dare to Share

Dare to Share is Jan Klerken’s unique interpretation of better Corporate Social Responsibility.

Scelta actively support dozens of charities, educational institutions, sports clubs and medical charities. This means a ‘hands on’ active approach, not the occasional corporate donation but giving time, ideas, energy and enthusiasm to help across every part of society from Education to Health to Sport to Charities.

Replant, reforest, recover, repeat.

Another charity supported by Scelta is the Black Jaguar Foundation focused on preserving the Araguaia corridor. Mapped out in 2018, the corridor connects two vital ecosystems and covers 10.4million hectares or over 25million acres of central Brazilian rainforest. 52% of the land falls within the Amazonian rainforest and the other 48% in the Cerrado savanna.

New talent, new tastes.

The number of overweight children in the Netherlands is increasing thanks to the prevalence of convenience food.

Scelta supports sport for all There are 1.7 million people with a disability in the Netherlands and access to sport is not always that easy, Fonds Gehandicaptensport supports non-profit sports organisation. So everyone with a disability has the opportunity to exercise. Sport improves fitness and mobility and brings people together not just competitively but collectively, often supporting and encouraging each other. It can build self-confidence and a sense of achievement offering a more positive outlook on life.

The majority of the world’s oxygen is produced in the Amazon, every fifth breath we take, which is why the Black Jaguar Foundation are endeavouring to preserve this area of South America and create the longest natural corridor on earth. It is also said to be the richest in terms of biodiversity with more than 10,000 plant species, large rivers, unique forests and thousands of insects and animals that are only found in that location.

It’s potentially the largest reforestation project in South America with the goal of improving life of on the planet now and for all future generations by planting over 1.7billion trees. It’s not just about air quality, trees also filter drinking water and The Amazon and Cerrado forests filter a vast quantity of the fresh water consumed not just in South America but all over the world. The rainforest also provides a natural source for many of our modern medicines.

Each part of the Corridor has its own unique mix of native trees so our second task is to determine the right combination of indigenous trees to be replanted for the entire Corridor. The BJF has established an Ecological Agriculture Knowledge Center to help landowners make the transition to sustainable ecological farming while increasing their productivity.

Children also have little understanding of where food actually comes from. Kokkerelli - The Kids University for Cooking, works with companies, the government, universities and schools to make children aware of the importance of a healthy diet, even providing educational programs for primary schools.

To give children an insight into healthy eating, Kokkerelli created a food education program for children aged 8 to 12 years. Children learn about good food and the beneficial effects it has on their health. They can see, feel, smell, prepare and taste fruit and vegetables thanks to farm trips and cooking classes. Scelta actively supports the educational programs so children can look forward to a healthy future.

United against food waste

At present, a third of the food prepared across the world is wasted. UAFW aims to halve this in the Netherlands by 2030.

UAFW focuses on preventing, reducing and adding value to food waste throughout the entire food chain. Within the foundation, organisations, government and knowledge institutions are jointly committed to combatting waste by joining forces and working towards one common goal:

With Scelta’s help, UAFW aims to make The Netherlands one of the first countries in the world to reduce food waste by 50% and to set a global example.

Sixty years in mushrooms and thirty years at Scelta, there’s a vibrant ‘can do’ spirit at the company carefully curated and cultivated by its inspirational ambassador, Jan Klerken. From the management team to the foodscientists to the salesforce to the special chefs to the students on placements, everyone plays a key role in the success of Scelta. Cheers to the last sixty years, here’s to the next sixty!

Klerken, Willem van de Vorst,

Scelta People

Board of directors from left to righ: Jan Jr. Klerken, Jules Klerken, Bart Bakker, André Dings.

We

Scelta Mushrooms, Heymansstraat 35, 5927 NP Venlo, The Netherlands.