4 - Recognised
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FoodVia builds its kitchen around regional farms and seasonal availability. Named growers across Gelderland supply the great majority of its ingredients, among them De Horsterhof, De Velhorst, Zuivelboerderij Ijsseloord and the biodynamic De Vijfsprong, with coffee from Arnhem roaster Peeze and drinks from nearby brewers and vineyards. The weekly surprise menu is shaped entirely by what these growers are harvesting, so the kitchen cooks with the seasons by design and uses what is available to limit waste. Vegetables lead the menu, with a meat or plant based version of every dish, and any meat and dairy come from named local farms.
The restaurant also runs a suspended meal scheme, where guests can pay for a meal that FoodVia passes on to people in need, and it works within Arnhem's local circular food network.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Named, traceable regional suppliers span nearly every category: vegetables from De Horsterhof and De Velhorst, oyster mushrooms from Spijkerzwam, dairy from Zuivelboerderij Ijsseloord, cheeses from Boerderij Koning, and baked goods from Social Foods, among others.
Local and direct sourcing is FoodVia's founding principle. The kitchen sources from named, verifiable producers across vegetables, grains, mushrooms, dairy, cheese, meat and baked goods, all within Gelderland. The independent COSH directory corroborates that dishes are built from regional ingredients.
Suppliers include De Horsterhof (organic, Duiven), De Velhorst (grains and potatoes, Lochem), Spijkerzwam (oyster mushrooms, Arnhem), Zuivelboerderij Ijsseloord (dairy and butter, Arnhem), biodynamic De Vijfsprong (Vorden), Boerderij Koning (cheeses, Laag Keppel), IJsboerderij de Steenoven (ice cream and meat, Hummelo), and Bakkerij Tom van Otterloo and Social Foods (baked goods, Zevenaar). Coffee comes from Peeze (Arnhem) and beers and wines from nearby makers.
Strongest source Restaurant submission
The kitchen runs a weekly changing surprise menu built on whatever regional farms are harvesting, with no fixed card.
There is no fixed menu card; each week brings a different dinner shaped entirely by current regional availability. This structural seasonality is described consistently across the restaurant's own channels and third-party listings as a different menu every week.
Seasonality is the kitchen's design principle, not a decorative touch. By cooking only what is in season, the restaurant simultaneously shapes every dish around fresh, peak ingredients and limits food waste.
Strongest source Restaurant submission
The use-what-is-available weekly menu limits waste by design, and the kitchen uses filtered tap water via an Ecotap system to reduce packaging.
The weekly menu is shaped entirely by what regional farms are harvesting, which naturally prevents over-ordering and food waste. FoodVia has been part of the local circular food network Arnhems Hert since 2020 and frames fair pricing to producers as closing regional loops and cutting food kilometres.
Concrete practices include filtered tap water via Ecotap rather than bottled water, reducing packaging waste. No measurable energy programme or independent third-party validation of broader circular practice was evidenced.
Strongest source Restaurant submission
Meat and dairy are traceable to named local farms within an organic and biodynamic sourcing model, with every dish offered in a plant-based version.
Animal products come from named local farms: meat and ice cream from IJsboerderij de Steenoven (Hummelo), dairy from biodynamic De Vijfsprong (Vorden) and Zuivelboerderij Ijsseloord (Arnhem), and cheeses from Boerderij Koning (Laag Keppel). At least one animal category (meat and dairy) has named, traceable suppliers with organic or biodynamic context.
Animal products are de-emphasised, with every dish offered in a fully plant-based version. Fish is referenced as occasionally available but no named fish supplier or catch method was found.
Strongest source Restaurant submission
The restaurant operates a suspended meal scheme where guests can pay for a meal passed on to people in need, and it sources from the social enterprise Social Foods.
FoodVia runs a clearly named, verifiable social commitment: the suspended meal scheme (Uitgestelde maaltijd), where guests can pay for a meal that the restaurant tracks and passes on to people in need, including homeless community members. It sources baked goods from the social enterprise Social Foods (Zevenaar).
The restaurant hosts monthly community craft afternoons and frames fair pricing to producers as part of its mission. Specifics on fair-employment standards and independent corroboration are limited.
Strongest source Restaurant submission
Vegetables lead every dish, with each course offered in a meat, vegetarian or fully vegan version, and plants as the structural foundation.
Vegetables are explicitly positioned as the lead of every dish. Each course is offered in a meat, vegetarian or fully plant-based version, with plants as the structural foundation of the menu, and the independent COSH directory describes the kitchen's vegetable focus.
Meat and fish remain available as full variants, so the menu is plants-clearly-dominant rather than fully plant-forward. Vegetarian and vegan options are extensive and central to the kitchen's identity.
Strongest source Restaurant submission
Sourcing signals
✓
Certified organic ingredients
✓
Direct named-farm sourcing
✓
Low-impact beverage program
Multiple named organic and biodynamic suppliers: De Horsterhof (organic, Duiven), biodynamic De Vijfsprong (Vorden), organic wine from Domeinhof (Dieren), and organic beers from Gulpener.
Named regional farms across produce, grains, dairy, cheese, mushrooms and meat: De Horsterhof, De Velhorst, Spijkerzwam, Zuivelboerderij Ijsseloord, De Vijfsprong, Boerderij Koning and IJsboerderij de Steenoven. Corroborated by the independent COSH directory.
Local craft beers, local and organic wines, coffee and tea from Arnhem roaster Peeze, and filtered tap water via an Ecotap system rather than bottled water.
