4 - Recognised
i
The kitchen works across five areas of responsible cooking. Local sourcing is anchored by a 70% local procurement commitment, with ingredients drawn from within 80 kilometres of Rotterdam through named partners including New Wave Catering, Jordy's Bakery, and Kaapse Brouwers. Seasonal cooking follows from the daily-changing menu model, shaped by New Wave's waste-stream approach and rotating local guest chefs. Waste reduction and circular practices are the strongest area: the hotel operates on 100% renewable wind energy, is not connected to the gas grid, and holds both BREEAM In-Use Outstanding certification (86.26%) and Green Key Gold. Over 10,000 meals have been rescued through Too Good To Go, and Dik & Schil transforms surplus catering materials into liqueur. Social engagement includes sponsorship of Voedseltuin Rotterdam's regenerative farming plot for the local food bank, water donations to communities in Nepal through the Made Blue Foundation, river plastic removal through Clear Rivers, and the 'Sip with Pride' cocktail programme donating 50% of profits to COC Nederland for LGBTQIA+ refugee support. The menu is structurally plant-forward, with 90% vegetarian and 40% fully plant-based dishes, led by New Wave Catering's specialist plant-based kitchen.
Green Key Gold and BREEAM In-Use Outstanding are the two recognised third-party certifications held.
The impact dimensions
Low waste & circular practices✓
Roughly 70% of ingredients sourced within 80 kilometres of Rotterdam through named suppliers including New Wave Catering, Jordy's Bakery, and Kaapse Brouwers, corroborated by independent editorial.
The restaurant's 70% local sourcing claim is grounded in multiple, verifiable local suppliers: New Wave Catering, a Rotterdam-based waste-stream caterer; Jordy's Bakery for pastries; Kaapse Brouwers for beverages; Dik & Schil for upcycled liqueurs; and Frank about Tea. Independent editorial sources (Wandersmiles, Hospitality Design) repeat and confirm these claims. The locality radius is specific: within 80 kilometres of Rotterdam.
Primary ingredient sourcing (vegetables, grains, dairy) runs through New Wave Catering's waste-stream procurement model, which prioritises ingredient availability and rescued products over a fixed local supply chain. This means no specific farms or growers are named for core ingredients, only the local processors and beverage makers at the end of the chain.
The menu changes regularly based on seasonal availability through the New Wave Catering partnership, with daily-changing specials and rotating local guest chefs.
The restaurant's menu is built around ingredient availability rather than a fixed seasonal calendar. New Wave Catering, the kitchen's partner, constructs menus around rescued produce and what is in season, which inherently creates daily and seasonal variation. The website references a rotating 'Daily Dish' and mentions 'seasonally changing local master chefs'.
Green Key Gold and BREEAM In-Use Outstanding (86.26%) certify multiple practices: 100% renewable wind energy, zero gas connection, 10,000+ meals rescued through Too Good To Go, and circular interior materials (terrazzo offcuts, recycled plastic stools, cork walls).
The hotel operates on 100% renewable energy from Dutch windmills and is not connected to the gas grid. BREEAM In-Use Outstanding certification (86.26% asset score) confirms exemplary performance in Resources and reuse. Green Key Gold independently validates the combined sustainability efforts. The interior design itself embodies circularity: bar surfaces use terrazzo tile offcuts, barstools blend recycled plastic with spent coffee shells, and walls are cork-clad.
Food waste practices include a partnership with Too Good To Go (over 10,000 rescued meals served) and New Wave Catering's waste-stream model, where menus are designed around surplus ingredients and rescued produce. Dik & Schil transforms leftover catering materials into liqueur. Clear Rivers removes plastic from waterways, with 1 kilogram of river plastic removed per direct booking. Green roofs sit on all rooftop surfaces, and water-saving fixtures monitor consumption throughout the building.
Named partnerships span community engagement (Voedseltuin Rotterdam urban farm sponsorship, Clear Rivers plastic removal), cause support (Made Blue Foundation water donations to Nepal, Sip with Pride cocktail profits to COC Nederland for LGBTQIA+ refugee support), corroborated by independent editorial.
Social commitments are structured around four named partner organisations. Voedseltuin Rotterdam receives kitchen sponsorship to grow seasonal produce for the local food bank and community food security. Clear Rivers partnership removes river plastic, with 1 kilogram removed per direct booking. Made Blue Foundation receives a donation of 100 litres of clean drinking water per guest night, funding water access in communities in Nepal.
The 'Sip with Pride' cocktail programme donates 50% of profits to COC Nederland, supporting LGBTQIA+ refugee organisations. All four partnerships (Voedseltuin, Clear Rivers, Made Blue, COC Nederland) are verifiable online, and independent editorial (Hospitality Design, Wandersmiles) confirms the claims.
90% vegetarian, 40% fully plant-based; New Wave Catering's 100% plant-based kitchen leads the operation, with named vegan dishes including vegan hot dog, vegan gnocchi, pumpkin curry, and pearl barley risotto.
The menu is structurally plant-forward by design. Vegetables, grains, and legumes are the foundation of most dishes; animal products (dairy, eggs, possibly a small amount of fish or meat in the 10% non-vegetarian portion) are minimal. The partnership with New Wave Catering, a specialist 100% plant-based caterer, positions plant-based cooking as the operational default.
The menu includes named vegan dishes: vegan hot dog, vegan gnocchi, pumpkin curry, hoisin noodles, pearl barley risotto. Breakfast offers coconut yoghurt and organic overnight oats (vegan) alongside pastries from Jordy's Bakery. The specific figures—90% vegetarian, 40% fully plant-based—appear on the restaurant's own food page and are corroborated by independent editorial sources.
