JRE-Inspired By Koppert Cress: The Edible Jungle
30 March 2026, Monster – Today marked the first edition of JRE-Inspired By of this year: a day where JRE-chefs, hosts and hostesses come together to be inspired by the latest developments in gastronomy and to exchange knowledge and experiences. At the location of partner Koppert Cress in Monster, participants were immersed in a world where flavour and innovation meet, where the introduction of the Edible Jungle elevates inspiration to a new level.
A shared vision
The collaboration between JRE-Nederland and Koppert Cress is built on a shared ambition: to inspire chefs to continuously explore, innovate and deepen their craft.
For over 25 years, Koppert Cress has been developing cresses and microgreens that are used in leading kitchens around the world. For JRE-chefs, these products form an essential part of their creativity, from refined flavour accents to distinctive signature dishes.
With the Edible Jungle, the focus shifts from product to total experience: an environment where chefs are encouraged to look, taste and think in new ways. At the same time, Koppert Cress demonstrates how innovation and sustainability go hand in hand, with a strong focus on future-proof cultivation and continuously improving the sustainability of greenhouse horticulture.
The Edible Jungle
The Edible Jungle is a living ecosystem where more than 150 edible plants come together: from young cresses to fully grown plants, and from botanical rarities to experimental varieties from the living test lab.
Since its opening in 2025, visitors have been taken on a unique sensory journey. Not a traditional tour, but an experience where aroma, flavour and texture take centre stage. It is all about curiosity and rediscovering the power of plants.
This approach aligns with a broader vision of food, where transparency, innovation and sustainability come together. Koppert Cress is also taking concrete steps towards a fossil-free future, including the use of geothermal energy as an alternative to natural gas in their greenhouses.
JRE-Inspired By Koppert Cress: learning, tasting and connecting
During this edition, Koppert Cress invited JRE-members to experience the Edible Jungle firsthand. The day started with a carefully prepared lunch by culinary advisor Eric Miete and his team, showcasing the versatility of Koppert Cress products.
The lunch was accompanied by coffee from illy and beverages from San Pellegrino and Acqua Panna.
Inspiration in the jungle
After lunch, the group moved into the Edible Jungle, where participants were immersed in a series of inspiring masterclasses:
Eric Miete demonstrated how cresses can be applied creatively in the kitchen
Nino Tetteroo (Maxxium) inspired participants with the use of cresses in cocktails and mocktails, including applications with The Balvenie and Glenfiddich whisky. A great example of how these products can also be used in front-of-house settings
Freek Herpers shared the story behind Division Q and the sustainability initiatives of Koppert Cress
These sessions highlighted the versatility of the product: from kitchen to bar, from dish to total experience.
A festive closing
The day concluded with a networking drink, offering space for connection and further exchange of ideas. Guests enjoyed beers from Swinckels, non-alcoholic beverages from Het Proefstation and soft drinks from San Pellegrino.
We would like to thank all attendees for their enthusiasm and involvement. Special thanks to Koppert Cress and Eric Miete for organising this inspiring day and for opening the doors of the Edible Jungle to our members.
We look back on a wonderful day!
