Green(t)pioneers with vision for sustainable future join hands

On Earthday, chefs Emile van der Staak, Luc Kusters and Niven Kunz present on the plate how they envision the future of gastronomy. As masters of vegetable cuisine, they join forces on this special day - on which attention is drawn to a healthy and sustainable planet.

Pioneers in their profession with a clear vision for a sustainable future. The New Shop (Emile van der Staak & Louise Zegelink), Bolenius (Luc Kusters) and Triptyque (Niven and Virginie van Bronckhorst-Kunz) are joining forces.

Earth Day was first celebrated in 1970, born out of a growing environmental movement. Millions of people participated in protests for environmental protection. This day celebrates environmental achievements and calls attention to the need to work together to ensure a safe and clean future with a healthy Earth that we can enjoy together. Today, the Earth Day initiative brings together more than 20,000 partners in 190 countries to work year-round toward the vision it once began with. Ensuring a healthy and sustainable planet for all. With many events and initiatives worldwide, awareness is raised and action taken for the preservation of our planet.

What nature has to offer

On April 22 at restaurant Bolenius, on the George Gershwindlaan in Amsterdam, the three chefs will show how much beauty nature has to offer, how important it is to treat our earth sustainably and how special botanical cuisine can be. Expect a 6-course dinner with beverage pairing where sustainable, local products and specifically plants, herbs and vegetables are central...

Reservations for dinner can be made starting March 23 at 8 p.m. Make your reservation here.