3 - Endorsed
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Aloha has built its kitchen and operations around three areas: where its ingredients come from, how it handles waste and energy, and what it does for the beach around it.
Meat is bought from Scharrelslagerij 't Oude Ambacht, a free range and organic butcher in Den Haag, the bread is organic sourdough from a local bakery, and the beer comes from Kompaan and Brouwerij Scheveningen, both within a few kilometres. Coffee is fairtrade and the tea and wine organic.
On waste and energy the pavilion separates glass, paper and general waste, works with Renewi on plastic collection and is arranging shared composting with neighbouring beach clubs. Plastic straws have been replaced with reed and plates with sugarcane, guests are encouraged to bring their own cup, and the coffee biscuits are baked in house to cut packaging. The walls are extra insulated, the lighting is LED on timers, and the pavilion draws power from Slim Strandnet, a local grid fed by solar panels around the harbour head and stored in a battery built from recycled car batteries. The delivery van is fully electric.
On the beach itself, Aloha is one of the Scheveningen pavilions where visitors borrow a Jutta bag from Grondstofjutters and hand it back full of litter in exchange for an ice cream. Surf instructors collect plastic during lessons and the pavilion hosts clean up events.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products
Named local suppliers include a free-range butcher (Scharrelslagerij 't Oude Ambacht), craft breweries (Kompaan, Brouwerij Scheveningen) and a local bakery; fish, poultry and some beef remain untraced.
The Byron Bay burger on the dinner menu is credited to Scharrelslagerij 't Oude Ambacht, a free-range butcher on the Reinkenstraat in Den Haag, roughly four kilometres inland. The butcher's own website documents organic Dutch veal, welfare-focused pork from Bon Vivant, and free-range Limousin beef.
The beer list shows the same local commitment, with Kompaan brewing in Den Haag and Brouwerij Scheveningen in Scheveningen itself. Bread is described as organic sourdough from a local bakery, though the bakery is not named.
Against that, several key categories carry no local signal: the fish is listed only as catch of the day, the gamba's and sardines have no stated origin, the poultry is untraced, and the ribeye is stated as Irish.
The menu carries labelled seasonal vegetables and a changing daily cake; a formal seasonal menu structure with regular rotation is not documented.
Seasonal sensitivity is present in the offer. The dinner card carries a grilled seasonal vegetables side and a Summer Salad, the dessert list includes a house cake that changes daily, and the wider offer splits between a summer terrace and a winter setting with a heated conservatory and a sauna running from October to the end of March.
What is absent is evidence of a structured seasonal menu programme: no archived menus showing rotation, no stated change frequency, no seasonal language used as a guiding principle of the kitchen. The card otherwise reads as a fixed year-round beach pavilion list of bowls, burgers and fried fish.
Glass, paper and plastic waste are separated; plastic straws and single-use plates replaced with reed and sugarcane; LED lighting, extra insulation and connection to a local solar grid with recycled EV battery storage; the delivery van is fully electric.
Plastic and packaging: glass, paper and general waste are separated into colour coded containers, plastic collection is being arranged through Renewi, plastic straws have been replaced with reed and plates with sugarcane, paper bags replace plastic in the shop, webshop orders ship in reused cardboard, and guests are encouraged to bring their own cup for hot drinks.
Energy and water: the building has extra insulated walls, LED lighting throughout with timers on the exterior lights, and the pavilion is one of the first private beach businesses connected to Slim Strandnet, a local grid fed by solar panels around the harbour head with storage in a battery assembled from recycled electric vehicle batteries. The delivery vehicle is a fully electric VW ID. Buzz.
Food waste is the weakest of the three sub areas: composting through shared containers with neighbouring beach clubs is described as being arranged rather than in place. In-house biscuit baking cuts packaging, and local supplier relationships are cited as a way of limiting waste, but no measurement, target or zero waste goal is published.
The burger is traced to a free-range organic butcher; seafood carries no species, origin or sustainability labelling, and poultry and some beef are untraced.
The meat category on its own reaches the partial traceability bar: the burger is credited on the menu to Scharrelslagerij 't Oude Ambacht in Den Haag, a free range butcher whose own website documents organic Dutch veal, welfare-focused pork from Bon Vivant and free-range Limousin beef.
Seafood carries no equivalent signal. The gamba's al ajillo name no species, origin or method; the catch of the day and the fried lekkerbek name no species or supplier; the sardines name no origin. No MSC, ASC or equivalent certification appears on any menu, on the website or in third party coverage. Poultry, which appears on three dishes plus the children's menu, is likewise untraced, and the ribeye is identified only by country.
Aloha is listed by Grondstofjutters where beach pavilion visitors borrow and return a Jutta litter collection bag; surf instructors collect plastic during lessons and the pavilion hosts beach clean up events.
One named and independently verifiable community commitment is confirmed. Aloha is listed by Grondstofjutters, the We Are Nature beach litter programme, as one of the Scheveningen pavilions where visitors can borrow and return a Jutta collection bag; the restaurant states that a full bag is exchanged for an ice cream. That listing sits on the programme's own site rather than the restaurant's.
Alongside it, surf instructors are described as collecting plastic encountered during lessons, the pavilion hosts beach clean up events, and it runs school programmes and group activities on the beach. Participation in Slim Strandnet places the business alongside municipal partners in a shared local energy project.
Fair employment is the thinner sub area: the team is described as long serving and drawn from the surf community, and staff clothing is organic cotton, but no wage policy, training structure or apprenticeship programme is described anywhere.
Vegan options are clearly labelled at every service (vegan croissant, kroketten, oyster mushroom burger); vegetarian mains and grilled seasonal vegetables are prominent; animal proteins dominate dinner.
Vegan options are clearly available rather than absent or on request, and they are labelled in every service: a vegan croissant at breakfast, vegan kroketten and a bean burger at lunch, and the Manu Bay oyster mushroom burger on beetroot bread at dinner. Vegetarian cooking has real presence across the card: the breakfast list is almost entirely vegetarian, one of three starters is the vegetarian breekbrood, the Bella Burrata is a vegetarian main, all four side dishes are vegetable based including grilled seasonal vegetables.
Against that, the dinner list is structurally animal led: of ten mains, two are vegetarian or vegan and the remaining eight are built on beef, chicken, prawn or fish, with vegetables appearing mainly as accompaniments. Plant forward intent is acknowledged and plant dishes are meaningfully present, but animal proteins remain more prominent at dinner.
Sourcing signals
Satay sauce for the Surfers Sate, brownie, daily changing cake on the dessert list, and coffee biscuits are made in house; the latter is stated explicitly to avoid individually wrapped portions.
Coffee is fairtrade; chocolate is Tony's Chocolonely and ice cream ranges (Ben & Jerry's and Nice) are described as fairtrade or organic.
