Bring on the baby vegetables!
Plant-based cuisine. The new trend towards enjoyment and sustainability
Autor
Kirsten Posautz
studied comparative literature in Mainz, completed a traineeship and then worked for specialised publishing houses and companies as well as freelance journalists for print media and PR agencies. The hotel industry crystallised early on as her focus. She dedicated herself to this industry at the trade magazine Top hotel, later also as co-author of a B2C hotel guide series and as project manager of spa and wellness books. Most recently, Kirsten Posautz was deputy editor-in-chief of the trade magazine hotelbau before moving to hospitalityInside.com in the same position in February 2024.
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