Michiel Bakker

Mountain View, California, United States Contact Info
17K followers 500+ connections

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Accomplished senior strategic, multi-disciplined, global services and experiences…

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Licenses & Certifications

Publications

  • Appealing dish names to nudge diners to more sustainable food choices: a quasi-experimental study

    MBC Public Health

    Promoting plant-rich diets, i.e., diets with significantly reduced amounts of animal products, including vegan and vegetarian, is a promising strategy to help address the dual environmental and health crises that we currently face. Appealing dish names could boost interest in plant-rich dishes by attracting diners’ attention to them. In this study, a systematic approach to naming plant-rich dishes with appealing descriptors was tested with a quasi-experimental design in four workplace…

    Promoting plant-rich diets, i.e., diets with significantly reduced amounts of animal products, including vegan and vegetarian, is a promising strategy to help address the dual environmental and health crises that we currently face. Appealing dish names could boost interest in plant-rich dishes by attracting diners’ attention to them. In this study, a systematic approach to naming plant-rich dishes with appealing descriptors was tested with a quasi-experimental design in four workplace, self-service, buffet-style cafeterias in Chicago, Sydney, São Paulo and Singapore.

    The PDF of the article is available at https://link.springer.com/content/pdf/10.1186/s12889-022-14683-8.pdf.

    Other authors
    See publication

  • TEDx Talk 'SEED your food Future (TEDx Veghel, the Netherlands, 10/05/2019)

    TED.com

    You are responsible for no less than hundreds of thousands of meals a day, divided over hundreds of restaurants, canteens and food trucks. You provide more than 75,000 employees worldwide, every day meals, free of charge, but as healthy as possible. You want change. Too many people suffer from too much or unhealthy food! Your philosophy is clear as an agent of change! What can you do as an intrapreneur not only to cause CHANGE in your immediate environment, but also to achieve CHANGE as a…

    You are responsible for no less than hundreds of thousands of meals a day, divided over hundreds of restaurants, canteens and food trucks. You provide more than 75,000 employees worldwide, every day meals, free of charge, but as healthy as possible. You want change. Too many people suffer from too much or unhealthy food! Your philosophy is clear as an agent of change! What can you do as an intrapreneur not only to cause CHANGE in your immediate environment, but also to achieve CHANGE as a change agent in your indirect surroundings?

    See publication

  • How Google Optimized Healthy Office Snacks

    Harvard Business Review

    The Google Food Team and the Yale Center for Customer Insights have been studying how behavioral economics can improve employee health choices. We’ve run multiple field experiments to understand how small “tweaks” can nudge behavior toward desirable outcomes and yield outsized benefits. To guide these interventions, we distilled scattered findings from behavioral science into a simple framework, the four Ps of behavior change:

    1. Process
    2. Persuasion
    3. Possibilities
    4…

    The Google Food Team and the Yale Center for Customer Insights have been studying how behavioral economics can improve employee health choices. We’ve run multiple field experiments to understand how small “tweaks” can nudge behavior toward desirable outcomes and yield outsized benefits. To guide these interventions, we distilled scattered findings from behavioral science into a simple framework, the four Ps of behavior change:

    1. Process
    2. Persuasion
    3. Possibilities
    4. Person

    The framework helped us structure a portfolio of strategies for making healthy choices easier and more enticing and making unhealthy choices harder and less tempting. Below, we present a brief example of each point of intervention.

    Other authors
    See publication

  • Hotel restaurant concept selection considerations: Which factors to take into account?

    University of Nevada Las Vegas University Libraries

    See publication

Projects

  • Food Lab Talk

    -

    Host of the podcast about bold visions and inspiring actions for the future of food systems.

  • Book Food Inc. 2

    -

    Wrote and contributed a chapter to the book 'Food, Inc. 2: Inside the Quest for a Better Future for Food.

    Edited by Karl Weber

    Other creators

  • Sustainable Seafood Policy - Europe, Africa & Middle East

    -

    Creation and roll out of Divisional F&B sustainability policy for 700 Restaurants for Starwood hotels in Europe, Africa and the Middle East. This policy is Starwood’s answer to overfishing and unsustainable fishing methods. The policy outlines what seafood is caught in a sustainable manner, and what seafood can and cannot be served in hotels.

    Other creators
    See project

Honors & Awards

  • One of the 2022 Holland 100 Food Heroes

    https://www.food100.nl/2022

  • Ambassador

    Culinary Institute of America

  • 2018 Silver Plate award

    International Foodservice Manufacturers Association (www.ifmaworld.com)

    http://videos.ifmaworld.com/2018-silver-plate-class-michiel-bakker-business-industryfoodservice-management

  • Food100 2017 (The Netherlands)

    www.food100.nl

    http://www.food100.nl/food100-2017

  • Master of Food

    City of Bologna (Italy)

    http://www.bolognaaward.com/bologna-award-for-international-sustainability-and-food-EN.asp?id=1

Languages

  • English

    Native or bilingual proficiency

  • Dutch

    Native or bilingual proficiency

Organizations

  • Beans is How (www.beansishow.org)

    Member of the Board

    - Present

    A campaign / organization to fix the future by doubling global bean, pea, pulse, lentil and legume consumption by 2028. Check out https://beansishow.org/about/

  • James Beard Foundation (https://www.jamesbeard.org/)

    Board Trustee

    - Present

    https://www.jamesbeard.org/about/board-trustees

  • Culinary Institute of America (https://www.ciachef.edu/)

    Chair, Master’s in Food Systems and Sustainability External Advisory Council

    - Present

    A new master's program, launched by the CIA in 2022. https://learn.ciachef.edu/sustainable-food-systems/

  • The Good Food Institute

    Member Advisory Board

    - Present

    https://www.gfi.org/our-team

  • Yale Center for Customer Insights

    Advisory Board

    - Present

    https://som.yale.edu/centers/center-for-customer-insights/leadership/board-of-advisors

  • EAT Forum Stockholm (www.eatforum.org)

    Member Advisory Board

    - Present

  • Culinary Institute of America (CIA) Business Leadership Council

    Member

    - Present

    http://menusofchange.org/advisory-councils/sblc/

  • Society for Hospitality and Foodservice Management (SHFM)

    Board member

    -

    http://www.shfm-online.org/

  • Maastricht Hotel Management School International Hospitality Advisory Board (IHAB) (The Netherlands)

    Board member

    -

    http://www.hotelschoolmaastricht.nl/about-the-hotel-school-maastricht/organisation-hotel-school-maastricht/members-ihab

  • Future Food Institute (Italy)

    Executive Adviser

    www.futurefood.network

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