4 - Recognised
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SLA partners with Vytal, a deposit-free reusable container system recognised as a case study by the Dutch Ministry of Infrastructure and Water Management for reducing single-use plastic in hospitality. Where disposable packaging is needed, the restaurant uses biodegradable materials including cardboard, pulp, and recycled plastic. Juices are served in reusable glass bottles, and the central kitchen uses reusable containers in its own supply chain. Vegetables and fruit are sourced at least 90% organic from Dutch suppliers, with all meat and poultry stated to be 100% organic by independent editorial coverage. The menu's plant-forward composition, with roughly 75% of dishes fully vegan, reduces the environmental footprint of each meal. Seasonal menu rotation supports ingredient sourcing aligned with Dutch growing cycles.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Named local suppliers (Sapje cold-pressed juices, De Vegetarische Slager proteins, Oostkappelle chicken); regional beer and fair-trade coffee; approximately 30–50% of key categories show local origin.
SLA sources 'as much as possible from certified organic suppliers in the Netherlands' and Amsterdam Flavours (independent editorial) reports at least 90% organic vegetables and fruit. Named suppliers include Sapje (cold-pressed juices), De Vegetarische Slager (plant-based proteins), and chicken from Oostkappelle in Zeeland. Beer is sourced regionally and coffee is fair-trade.
A comprehensive supplier list is not published, and the percentage of ingredients demonstrably local versus imported is not quantified—avocados and some other ingredients are imported. The central kitchen in Amsterdam and Dutch-first sourcing policy provide a structural foundation for local sourcing.
Menu rotates seasonally (biannual minimum: spring/summer and autumn/winter) with seasonal products as a stated priority, supported by central kitchen's daily preparation flexibility.
SLA operates a seasonal menu rotation, with the current offering labelled 'Spring/Summer menu' described as 'filled with seasonal products purchased sustainably and fairly, and as much as possible from local sources.' Amsterdam Flavours confirms SLA 'constantly strikes the balance between quality, locality and the seasons.' The rotation is at minimum biannual, with seasonal products as a stated priority.
The central kitchen model supports daily preparation flexibility. No archived menus showing specific rotation history are publicly available, and no independent guide specifically highlights seasonality as a defining characteristic.
Partnership with Vytal reusable container system (Dutch government case study); biodegradable packaging and reusable glass bottles for juices.
SLA has a documented partnership with Vytal, a deposit-free digital reusable container system, featured as a case study on the Dutch Ministry of Infrastructure and Water Management website and on afvalcirculair.nl. The Vytal system uses QR-coded containers with a 99.3% global return rate. Where disposable packaging is needed, SLA uses biodegradable materials (cardboard, pulp, recycled plastic). Juices are served in reusable glass bottles.
The central kitchen uses reusable containers in its supply chain and consults with suppliers on further packaging reduction. No specific food waste metrics, waste reduction targets, or energy practices (solar, renewable energy contracts) are documented, and no formal waste or environmental certification (SRA, Green Key) has been identified.
All meat and poultry stated as 100% organic; chicken sourced from Oostkappelle in Zeeland. Fish sourcing (salmon) not specified.
SLA reintroduced meat in January 2024 after a fully vegetarian period. Amsterdam Flavours (independent editorial) reports that 'all meat and poultry is 100% organic' and 'all grain and dairy products (including eggs) are organic.' Chicken is sourced from Oostkappelle in Zeeland.
SLA's own FAQ notes that not all ingredients carry formal organic certification, creating tension with the independent claim. Salmon appears on the menu with no sourcing information and no MSC, ASC, or equivalent fish certification has been identified. The organic meat claim from an independent source provides partial traceability for poultry, but the fish sourcing gap and absence of named certification prevent a higher score.
Organises community workshops on food-as-medicine and mindful eating; published a cookbook to inspire healthier eating at home.
SLA positions itself as 'forward-thinking, impact-driven' and states a mission to 'make the world a bit more healthy and sustainable.' The restaurant organises community workshops on topics including 'food as medicine,' 'mindful eating,' and 'home gardening initiatives.' Co-founder Nina Pierson published a cookbook ('SLA: taste the magic of veggies') to inspire healthier eating at home, and SLA offers structured detox day packages with staff receiving complimentary menu access.
Approximately 75–80% of the menu is vegan; over 90% vegetarian. Plant-based proteins and vegan desserts clearly marked.
SLA self-describes as 'mostly plant-based and often vegan and gluten-free' and positions itself as 'an exuberant celebration of roasted, steamed and peeled vegetables.' RestauPlant lists 15+ vegan dishes and 3+ vegetarian dishes out of approximately 19–21 total, putting the menu at approximately 75–80% vegan and over 90% vegetarian.
Uber Eats menu analysis confirms the vast majority of dishes are plant-based, with only a few items containing animal protein. Vegan items are marked with a plant symbol, plant-based protein alternatives (De Vegetarische Slager) are available, and vegan desserts are offered. Vegetables are unambiguously the centre of the kitchen's identity; animal proteins are minimal, optional additions.
