Taste
Where to eat sustainably
More and more people are choosing to eat sustainably, with respect for the environment, people and animals. MASTERS highlights a number of delicious companies that are leading the way in this. Curious?Online editor: Mical Joseph
The Dutch Weed Burger
It comes from the sea, grows on sunlight and is one of the most powerful plants: seaweed. This 'sea vegetable' 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, contain many vitamins, minerals, omega-3-6-9 fatty acids and are packed with proteins, 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 cultivation does not require agricultural land or freshwater. "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 website of The Dutch Weed Burger. '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 approximately 200 restaurants.
Triptyque
Why import pangasius fillet all the way from Vietnam, while the most delicious fish swims around in our rivers and seas? Sustainability will play an increasingly important role in what ends up on our plates, and regional products will increasingly determine the cuisine. One of the forerunners in this is chef Niven Kunz, who has been running the new restaurant Triptyque together with his girlfriend Virginie van Bronckhorst since August. Here we cook according to the 80/20 rule. His preference for cooking with vegetables from 'his' Westland earned Niven the title of Vegetable Restaurant of the Year five years in a row. Vegetables as the main component of the meal will become the new food – because it is good for people and the environment. Sustainability and health wrapped in the most beautiful and tasty dishes such as 'carrot tartare with scallop', 'string bean à la carbonara' and 'Opperdoezer with caramelized onion and truffle'.
Bluespoon Bar & Restaurant
To respond to the trend of sustainability within gastronomy, bar manager Martin Eisma and chef Sander Bierenbroodspot from Bluespoon Bar & Restaurant prepare cocktails from ingredients that are normally thrown away in the kitchen. “There is a lot of waste in a hotel, how nice to process it,” says Bierenbroodspot. For example, pumpkin peels and seeds, citrus waste, coffee residue, boiled gravy and celeriac peels are used. Full-fledged cocktails and you help the environment.
