4 - Recognised
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The kitchen sources directly from named growers in the Rotterdam region: Hoeve Biesland, Boerderij Landzicht, Bio Kwekerij Frank de Koning and BloemkolenBas. This direct purchasing keeps supply chains short and ensures growers are fairly paid, allowing them to invest in more sustainable growing practices.
The menu turns with the seasons, rewritten five to six times a year to match the local harvest. Vegetables lead every plate, with a wide range of plant-based bowls on offer, and when meat is chosen it comes from the biodynamic Hoeve Biesland farm rather than anonymous supply.
Through the Rotterdam de boer op movement the kitchen invests in strengthening the connection between the city and its farmers, improving grower viability and raising consumer awareness of food origins. Diners can trace a meal back to the field that grew it.
The impact dimensions
Low waste & circular practices
Sustainable animal products✓
Vegetables come directly from four named farms in the Rotterdam region: Hoeve Biesland, Boerderij Landzicht, Bio Kwekerij Frank de Koning and BloemkolenBas, with fair prices paying growers to invest in more sustainable production.
The restaurant buys directly from named local farms in the Rotterdam region and pays fair prices. The partner farms are the biodynamic Hoeve Biesland (Midden-Delfland), the organic Boerderij Landzicht (Hoeksche Waard), Bio Kwekerij Frank de Koning (Voorne-Putten) and BloemkolenBas (Hoeksche Waard). This sourcing model prioritises short supply chains and fairly compensates growers.
The restaurant sources the great majority of its vegetables from growers in the surrounding area. Menus are tuned to local availability, and sourcing claims are corroborated by the independent Rotterdam de boer op movement, providing specific, verifiable evidence.
Menu is rewritten five to six times yearly to match the local harvest; vegetables are reshuffled around seasonal availability.
Seasonality is a central principle. The kitchen rewrites its menu five to six times a year, reshaping it around what is ripe on the land nearby, a conscious design choice rather than a reactive accommodation.
The sourcing model ties the menu directly to the local harvest. Vegetables arrive from known regional growers who are harvesting seasonally, so the menu naturally follows what is available, keeping the concept aligned with the rhythm of regional agriculture.
One documented waste practice: 100% biodegradable takeaway packaging; no broader waste-reduction system is evidenced.
The kitchen has one documented practice: use of 100% biodegradable takeaway packaging.
The vegetable-forward, made-to-order model minimises food waste by design, and serving vegetables whole supports efficient use of produce. However, these practices are not formally documented, so evidenced commitment is limited to the packaging initiative.
Meat is optional; one named sustainable source (biodynamic Hoeve Biesland farm) is documented; general add-on meat sourcing beyond this is unspecified.
Meat and fish are not core to this kitchen. The menu is overwhelmingly plant-based, with meat available only as an optional add-on to bowls, and no fish or seafood is served.
One documented, genuinely sustainable meat source is the biodynamic Hoeve Biesland farm, used in the Rotterdam de boer op bowl. The sourcing of meat add-ons beyond this named bowl is not documented. No foie gras is present on the menu.
Fair pay to farmers so they can invest in sustainable production; active participation in the Rotterdam de boer op movement, an independent coalition strengthening the city–farmer connection.
The restaurant pays farmers fair prices so they can invest in better seeds and more sustainable production practices. This fair-trade ethos is built into the sourcing model and is a core principle.
The kitchen is an active participant in the Rotterdam de boer op movement, a documented independent coalition of organisations working to strengthen the link between the city and its farmers, improve grower viability and raise consumer awareness of food origins.
Menu is overwhelmingly plant-based: vegetables take the leading role, the majority of dishes are fully vegan, vegetarian options abound, and meat is only an optional add-on.
The menu is deliberately plant-forward. Vegetables are the foundation, and the kitchen positions itself as Fast Flexitarian with the large majority of dishes fully plant-based. Vegetarian and vegan options are the default; meat is only available as an optional add-on.
This plant-led positioning is consistent across the restaurant's own material and multiple independent listings of the venue as a plant-based and vegetable-led destination. The build-your-own format makes it straightforward for diners to compose fully plant-based bowls.
Sourcing signals
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Certified organic ingredients
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Direct named-farm sourcing
Sources from named organic and biodynamic farms (Hoeve Biesland biodynamic, Bio Kwekerij Frank de Koning certified organic, Boerderij Landzicht organic); no restaurant-level certification claimed.
Direct sourcing from four named farms—Hoeve Biesland, Boerderij Landzicht, Bio Kwekerij Frank de Koning and BloemkolenBas—with fair prices paid to growers.
