4 - Recognised
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SLA's kitchen covers several areas of responsible practice: a plant-forward menu of organic, day-fresh dishes, direct sourcing through named partners, welfare-credentialled animal products, and a social-supplier approach that extends to coffee and tea.
Vegetables are unmistakably at the heart of the menu, with salads, bowls and pitas that are overwhelmingly plant-based and only an optional animal protein. Sourcing runs through direct relationships with named partners, including organic sourdough from the VanMenno bakery and barn eggs from Kraatseieren, and the menu shifts with the seasons across the year.
The animal products that are served, chiefly organic chicken and certified barn eggs, carry welfare and organic credentials. On the social side, the salad bar works with fair-trade and direct-trade suppliers for its coffee and tea, and children under eight eat free.
The impact dimensions
Low waste & circular practices
Sustainable animal products✓
SLA works with named local suppliers through direct relationships including VanMenno bakery for organic sourdough and Kraatseieren for barn eggs.
SLA sources through direct relationships with named suppliers: VanMenno bakery provides organic sourdough from local grain, and Kraatseieren supplies barn eggs. Luna e Terra contributes Demeter-certified produce. The restaurant states it seeks the freshest, most local and organic ingredients, sourcing where possible from local farms.
The share of genuinely local produce is not quantified in the sources, and specialty items like direct-trade coffee come from East Africa rather than locally. This supports partial local sourcing, not the comprehensive local commitment of higher levels.
The menu features seasonal products with distinct seasonal editions published through the year.
SLA publishes distinct seasonal menu editions and states its menu features seasonal products, indicating regular rotation of dishes built around seasonal availability.
The depth of seasonal engagement—whether daily specials, weekly changes, or a foundational kitchen ethos around seasonal cooking—is not demonstrated in the available sources, which limits the level to partial seasonal engagement.
SLA describes a practically zero-waste kitchen as an operating principle.
SLA describes its kitchen as 'practically zero-waste', positioned as an operating principle. However, no named practices or partners are documented—no food-waste composting scheme, preservation method, packaging specifics, or energy practices are named.
Higher engagement requires specific named practices or partners in sub-areas such as food waste, packaging, or energy. Without those details, the dimension sits at level 2.
The menu is predominantly plant-based; the only animal proteins are organic chicken and PlanetProof-certified barn eggs.
SLA's menu is overwhelmingly plant-based. The only animal proteins served are optional organic chicken thigh and barn eggs from Kraatseieren, described as PlanetProof-certified with organic feed. No fish or seafood is served.
The organic chicken and certified barn eggs give partial traceability with welfare and organic credentials named. This supports partial evidence of responsible sourcing.
SLA sources fair-trade and direct-trade coffee ensuring fair wages, offers Fairtrade tea, and provides free meals for children under eight.
SLA shows verifiable social-supplier commitments: it sources Fairtrade tea from ChariTea and direct-trade coffee from Stean's Beans ensuring fair wages for East African farmers. The restaurant also offers free meals for children under eight as an accessibility initiative rooted in its foundational value of being accessible.
These commitments span the social-supplier and community sub-areas. Fair employment practices beyond the supplier relationships are not evidenced online.
Vegetables are the foundation of SLA's identity; the menu is overwhelmingly plant-based with animal protein only as an optional add-on.
Vegetables are unambiguously at the centre of SLA's identity. The restaurant opened as one of the first organic salad bars in the Netherlands and was founded on the idea of putting vegetables at the centre of everyday eating. Its menu is overwhelmingly plant-based—roughly 15–18 vegan and 10–11 vegetarian dishes per location—with animal protein present only as an optional, responsibly sourced add-on.
The Nederlandse Vegetariersbond lists SLA with a gold vegetarian label, and third-party directories confirm the vegan and vegetarian majority. This fully plant-forward-by-design positioning is well corroborated across independent listings.
Sourcing signals
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Certified organic ingredients
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Direct named-farm sourcing
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Low-impact beverage program
SLA describes itself as a certified-organic operation; all salads, bowls and pitas are made with organic ingredients. Named supplier Luna e Terra is Demeter-certified.
SLA names specific suppliers: Kraatseieren (barn eggs), VanMenno (organic sourdough), Stean's Beans (direct-trade coffee) and Luna e Terra (Demeter produce).
Fairtrade iced tea from ChariTea and direct-trade coffee from Stean's Beans ensuring fair wages for East African farmers.
Specialty coffee, craft kombucha, water kefir and Fairtrade tea sourced with commitment to traceable origin and fair trade.
