I had it all planned out with one of my best friends, we would followthe internship but my friends school ended the whole internship so I ended updoing it on my one. I followed the internship at Snackbox TO-GO with myattended Jeroen Kosterman.
I was very excited to start the internship because I’m very interestedin his business. On my first day at the office I had a good day right away Ifollowed a meeting with Japan and I got to know all the colleagues.
The next day of my internship I got to meet a lot of people. Alle thosepeople came to discuss about their factory’s and how they could work togetherand how they could get the best out of their product for the client. I alsomade some pictures for a client and tried a few products from snackbox to-goand I really liked them.
On day 3 I visited a big chip factory in Limburg the factory makes alkind of different fries and we went there to talk about a big new contract inJapan. It was a whole new experience for me I have never been to a place likethat it was a lot of fun and I learned a lot also.
On day 4 I helped with designing a new box for a client and learned alittle bit how to do it on my own. There was a man that gave a presentationabout his new product and he even let us try a few of his new products. Therewhere a lot of new products. I really liked it and gave me a whole new idea.
On my last day in they office I tasted one of the newest products and ittasted delicious . Because it was the last day of week they have a special lunchthey call it frieday it’s the day they eat fries. It was un great experience Ilearned a lot and I think I have a better vision for the future.
Hope to see you all in the future maybe as employee of Snackbox :)
Until today, fresh food is used on a large scale for inflight snacks all over the world. But is this still the best way to handle your supply chain? And is the perception - we have with fresh food - correct? These questions are already alive for a few decades and the perceptions on this matter are divergent. However, lets zoom in on the inflight catering industry and highlight the pros and cons of both sides.
If we talk sustainability, we can all agree on the fact that we have to face it whether we like it or not. But with this as one of the many criteria a product has to meet, it is not possible to just focus on sustainability and forget about the rest. It would be perfect to replace all products to a sustainable option, but since some sustainable solutions are in early stages, the costs are extensive. In today’s world the real question is, how do I spread my priorities within the current budget?
Download the Snackbox-To-Go brochure