3 - Endorsed
i
House of Watt cooks to the seasons. The kitchen reports that almost all of its fruit and vegetables are seasonal, the card carries a daily changing soup, and its standing practice is to buy the misshapen and off grade produce that usually goes unsold and build dishes around it.
Waste is addressed beyond the plate as well. Water comes from the tap, beer, soft drinks and wine are poured from bulk, butter, salt, pepper, sugar and sauces are served without small disposable containers, and packaging goes back to suppliers to be reused. Leftovers go home in a doggy bag, and the kitchen names plastic avoidance and energy efficiency among its standing commitments.
Drinks are where the sourcing sits closest to home: the coffee is roasted by Rum Baba a few streets away in Amsterdam Oost, the soft drinks come from Soof in Amsterdam and the beer is brewed by Gulpener in Limburg, while the tea and the chocolate are Fairtrade certified. The eggs carry an organic or animal welfare label, and the fish and seafood are bought against ASC, MSC, Friends of the Sea, Visserij Verduurzaamt or organic certification.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
20–40 per cent directly sourced; coffee roaster and brewery local; other foods from a national wholesaler.
The restaurant has named its suppliers by category for the first time. Beverages come from Rum Baba coffeeroasters on the Pretoriusstraat in Amsterdam Oost, about one kilometre away, and Gulpener Bierbrouwerij in Limburg, a regional Dutch producer. Fruit, vegetables, meat, poultry, seafood, dairy and grains all come from Bidfood, a national foodservice wholesaler in Ede. The restaurant states that 20–40 per cent of its ingredients are directly sourced.
The named wholesaler supply for staple foods contradicts an earlier claim that the kitchen shops locally as far as possible. Geographic proximity of the beverage relationships is genuine — the coffee roaster sits kilometres away in the same neighbourhood — but the food base runs through a national broadline distributor rather than local or regional producers, so regional origin is not established for the categories carrying most of the menu. The dimension is held at level 2.
Strongest source Restaurant submission
80–100 per cent of produce is seasonal; daily changing soup and seasonal dishes throughout the card.
The restaurant reports that 80–100 per cent of its fruit and vegetables are seasonal on a menu count basis and describes its own kitchen as always fresh and seasonal. The menu carries a daily changing soup and dishes built on vegetables in season, which corroborates the seasonal sourcing claim.
The evidence on menu rotation itself is not visible: the card is a fixed à la carte with shared dinner options for larger groups, and no archived menu series or third-party confirmation of rotation frequency is available. Seasonal produce is strongly evidenced; the share of the menu that actually turns over with the season is not. The dimension is held at level 3.
Strongest source Restaurant submission
Food waste minimised through misshapen-produce sourcing and doggy bags; bulk drinks and returnable packaging; energy efficiency named.
The restaurant reports practices across all three waste-reduction areas. For food waste, the kitchen works to a single menu and offers doggy bags for leftovers, alongside the established approach of cooking with the misshapen and off-grade produce that normally goes unsold. For packaging, the restaurant offers tap water, serves beer, soft drinks and wine from bulk, avoids small disposable containers for butter, salt, pepper, sugar and sauces, and uses returnable packaging for drinks and transport; it separately names plastic avoidance as a standing initiative. For energy, it names energy efficiency as a commitment.
All practices are self-declared and uncorroborated. No named waste, recycling or energy partners are involved, no specific technologies or measured targets are given, and the energy claim carries no detail. The dimension moves from one earlier described practice to several across all three areas but is held at level 3 — specific practices named, not fully verified.
Strongest source Restaurant submission
Bidfood as named supplier; eggs carry welfare and organic labels; seafood labelled for sustainability.
The restaurant names Bidfood, a national foodservice wholesaler in Ede, as its supplier for meat, poultry and seafood. It declares that its eggs carry EU organic, Beter Leven two or three stars, EKO, Demeter or On the way to PlanetProof; that its seafood and freshwater products carry ASC, MSC, Friends of the Sea, Visserij Verduurzaamt or organic certification. These are animal-specific label claims that address the shrimp previously left unqualified.
Meat and fish are otherwise described as always, mostly sustainable, which carries no named label. No butcher, fishmonger or farm is named behind the wholesaler. The evidence is self-declared and uncorroborated. The dimension covers two of the three animal categories and is held at level 3 — partial traceability for some animal products.
Strongest source Restaurant submission
Neighbourhood meeting place; recurring community events and free workspace; no named social partner or employment initiative.
House of Watt positions itself as the living room of Amsterdam Oost and an open meeting place for the neighbourhood. It runs a recurring programme of community events: pub quizzes, Dutch game nights, karaoke and Friday afternoon drinks. It offers quiet workspaces on the mezzanine that can be reserved without charge.
These are the venue's own positioning and commercial offering rather than named social commitments. No charity, community project, social employment initiative or partner organisation is described, and no employment practice, wage policy or staff development is mentioned in any published channel. The dimension is held at level 2.
20–40 per cent of main dishes are vegetarian; one dedicated vegan main; restaurant does not describe itself as plant-forward.
The restaurant reports that 20–40 per cent of its main dishes are vegetarian and 0–20 per cent are vegan on a menu count basis. When asked directly whether it would describe its menu as plant-forward, the restaurant answered no. The menu carries a dedicated falafel vegan main and burrata starter alongside meat and fish plates.
Meaningful plant presence runs through a mixed menu without plant-forward intent. The dimensionremains below the structurally plant-dominant bar required for coverage and is held at level 3.
Strongest source Restaurant submission
Sourcing signals
✓
Low-impact beverage program
80–100 per cent of main dishes are prepared in house, along with cold and hot sauces, dressings and desserts.
Tea and chocolate are always Fairtrade certified.
Speciality coffee from Rum Baba, craft beers from Gulpener, craft sodas from Soof, and local mineral water; tea and chocolate chosen on origin and craftsmanship.
Tap water offered; beer, soft drinks and wine served from bulk; returnable packaging for drinks and supplier and customer transport; single-use containers for condiments avoided.
