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Here's where you can eat the best sustainable food

More and more people are choosing to eat sustainably, with respect for the environment, people and animals. MASTERS highlight some scrumptious companies that are leading the way in this. Online editors: Mical Joseph

The Dutch Weed Burger

It comes from the sea, grows on sunlight and is one of the most powerful plants: seaweed. This "vegetable from the sea" is an essential addition to plant-based cuisine. Macro- and micro-algae such as the team at The Dutch Weed Burger uses in its products are high in vitamins, minerals, omega-3-6-9 fatty acids and packed with protein, iron and calcium. In fact, seaweed has more or less the same protein combination as meat, making it a perfect substitute. Moreover, seaweed does not burden our ecosystem because it does not require agricultural land and fresh water to grow. 'We are organizing a mutiny in the fast food industry to show business, politics, NGOs, farmers and consumers that there are opportunities on the horizon that benefit nature, animals and people,' states The Dutch Weed Burger website. 'Changing the way we eat, one bite at a time!' The Dutch Weed Burger, which uses 100% Dutch seaweed, can be found at festivals and on the menu of about 200 restaurants.

Triptyque

Why import pangasius fillet all the way from Vietnam when the most delicious fish is swimming around in our rivers and seas? Sustainability will play an increasingly important role in what ends up on our plates; regional products will increasingly define the kitchen. One of the forerunners in this is chef Niven Kunz, who has been running the new restaurant Triptyque with his girlfriend Virginie van Bronckhorst since August. Here they cook according to the 80/20 rule. His penchant for cooking with vegetables from "his" Westland earned Niven the title Vegetable Restaurant of the Year five years in a row. Vegetables as the main ingredient of the meal, that is becoming the new food - because good for people and the environment. Sustainability and health wrapped up in the most beautiful and tasty dishes such as "peon tartare with scallop", "string bean à la carbonara" and "Opperdoezer with caramelized onion and truffle".

Bluespoon Bar & Restaurant

To capitalize on the trend of sustainability within gastronomy, bar manager Martin Eisma and chef Sander Bierenbroodspot of Bluespoon Bar & Restaurant are preparing cocktails from ingredients that are normally thrown away in the kitchen. "In a hotel, waste is high, how nice to incorporate it," Bierenbroodspot said. The ingredients used include pumpkin peels and kernels, citrus waste, coffee leftovers, boiled-in gravy and celeriac peels. Full-blown cocktails and you help the environment with it.

LXRY List 2021

LXRY LIST 2021