For my thesis, I’m conducting research on what can be done to increase the use of lesser-known Belgian vegetables and herbs in the culinary arts. To this end, I want to find out, on the one hand, how their accessibility and usability for chefs can be improved. On the other hand, the opinions of their guests are also very important. Would you be willing to spend 5 minutes helping with this fascinating research? You can find the link to the survey here. Thanks in advance!