3 - Endorsed
i
Named producers appear on the menu at this location: the beef kebab comes from Boerderij de Lindenhoff in Baambrugge, a farm that works its land without artificial fertiliser or pesticides and keeps its cattle on herb rich grassland year round, and the spice blends come from The Good Spice.
Animal products follow the same sourcing approach, with organic Dutch chicken and organic eggs alongside the named beef supplier. On waste, the Den Haag shop sells its end of day surplus through Too Good To Go, and the company commits to keeping plastic and emissions down.
Vegetables and legumes form the base of every pita and bowl: five of the seven pitas and half the bowls are meat free, and the plant based range extends to named products including vegan ice cream and a vegan steak. The restaurant holds a Lekker Vega label at bronze level from the Dutch vegetarian association, which confirms that at least three in ten dishes in every menu category are vegetarian or plant based.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Beef kebab sourced from Boerderij de Lindenhoff in Baambrugge; spice blend from The Good Spice; organic Dutch chicken; Korenwolf beer from Gulpener and Marie Stella Maris water from the Oosterschelde.
Named, traceable producers appear on the Den Haag menu. The beef kebab is sourced directly from Boerderij de Lindenhoff in Baambrugge, roughly 55 km from the restaurant, and the spice blend comes from The Good Spice. The chicken carries an organic Dutch label. Organic eggs also appear on the menu.
Beverages add further Dutch origin: Korenwolf beer from Gulpener in Limburg and Marie Stella Maris water drawn from the Oosterschelde.
End-of-day surplus packages sold through Too Good To Go; falafel, sauces and desserts made in house; all beverages in returnable glass bottles.
One concrete, named and independently verifiable practice is in place: Sababa Prinsestraat-Den Haag sells its end-of-day surplus as a package through Too Good To Go, listed on that platform against the Prinsestraat 63 address. A named food waste partner is exactly the evidence level 3 calls for. Because the listing sits on a third-party platform rather than the restaurant's own site, it is stronger than a self-declared claim.
In-house preparation of falafel, cold sauces and desserts supports waste reduction. All beverages are served in returnable glass bottles. The brand manifest commits to keeping plastic, emissions and waste low, though no specific suppliers or measures are named.
Beef kebab from Boerderij de Lindenhoff, which raises heritage cattle on herb-rich grassland with documented welfare practices; organic Dutch chicken.
One animal category is traced to a named farm with documented welfare practice. The beef kebab comes from Boerderij de Lindenhoff in Baambrugge. The farm keeps heritage Gasconne cattle on 75 hectares of herb-rich grassland with calves kept with mothers from birth, straw bedding with outdoor access, and animals left undehorned. The land is worked with green compost and farm manure rather than synthetic fertiliser or pesticides.
Poultry carries an organic claim: the menu lists biologische kippendij (organic chicken thigh) and the company states it uses only meat from organic chickens raised in the Netherlands. No named poultry supplier is identified for the chicken.
Founders state a mission to improve the fast food industry for people and the environment; brand runs recruitment and loyalty programme.
Social themes appear in the company's positioning without a named external commitment. The four founders state a mission to make the fast food industry better for people and the environment. Local press quotes them on the aim to give the fast food industry a kick in the shins.
The brand runs a recruitment page and a customer loyalty scheme. It has raised capital from retail shareholders.
Seven of eleven mains are meat free; every pita and bowl is built on hummus, lentils, vegetables and herbs with protein as an addition; vegan products from named makers including IJsbaart and Redefine Meat.
The menu is structurally plant forward. Of eleven mains, seven are meat free: five of seven pitas and two of four bowls. The architecture is key: hummus or tahini, lentils, salad mix, pickled vegetables, spinach, fresh herbs and pomegranate form the base of every dish, including meat dishes. A protein is an addition to a vegetable and legume plate, not its centre. The chickpea falafel pita is the flagship dish, with Falafel Friday as a standing weekly ritual.
Sides are almost entirely vegetable and legume based, and desserts are date based. The plant-based range extends to named products: vegan lemon mayonnaise, vegan ice cream from IJsbaart, and a vegan steak from Redefine Meat. The Dutch vegetarian association awards the location a Lekker Vega bronze label, confirming at least 30 per cent vegetarian or plant-based dishes in every menu category.
Sourcing signals
✓
Direct named-farm sourcing
✓
Low-impact beverage program
Three producers are named on the menu and brand channels: Boerderij de Lindenhoff in Baambrugge for beef kebab, The Good Spice for spice blend, and IJsbaart for plant-based ice cream, with De Lindenhoff and The Good Spice having verifiable independent web presence.
Falafel is made from chickpeas and fresh herbs, cold sauces including vegan citroenmayo are mixed daily, and desserts such as date fudge and halva-filled bonbons are made in house. Hummus, tahini, amba, zhug and harissa yogurt sauce form the base of every pita and bowl.
Beverages include Korenwolf beer from Gulpener, Fritz-Kola and Fritz Super Zero sodas, Club-Mate brewed mate, and Marie Stella Maris water drawn from the Oosterschelde; no wine list or coffee programme.
