3 - Endorsed
i
House of Bird names specific practices across sourcing, waste and resources, and social commitment. Sourcing is partly local and direct: the beer is brewed by the company itself, the lemonade syrups come from Roze Bunker and are built on local organic ingredients picked by hand, and part of the plant based range comes from Feed the Rhino.
On waste and resources the kitchen names concrete measures. Roofs carry solar panels, the sites run without gas, and the buildings were put up from circular materials designed to be taken apart and reused. Coffee arrives in reusable packaging, beer is poured from taps rather than bottles, and surplus stock is cooked back into the menu as soup. The free eksterbordje lets a child share from a parent's plate instead of ordering a portion that returns to the kitchen.
Social commitments are named and recurring. One square metre of nature is bought and protected for every dish served, through IUCN NL, and each bottle of water sold funds 700 litres of drinking water through the Made Blue Foundation. Staff are paid to the hospitality collective agreement with pension, a travel allowance and free meals, and the company describes a route for training and advancement.
The impact dimensions
Low waste & circular practices
Three named suppliers: the brewery itself, Roze Bunker for in-house lemonade syrups, and Feed the Rhino for part of the plant based range; Hanos provides national wholesale.
The environmental page states that suppliers are chosen with an eye to shorter logistics and that the kitchen works with local partners. Three suppliers are named: Bird Brewery, the company's own brewery, which supplies every beer on the 18 taps; Roze Bunker, whose lemonade syrups the drinks card describes as made from local organic ingredients picked by hand; and Feed the Rhino for part of the plant based range.
The same page names Hanos, a national foodservice wholesaler, as a supplier. Local and direct sourcing therefore rests on the drinks side, where producer proximity is at its strongest because the operator brews the beer itself, and on part of the plant based range.
Seasonal vegetables, seasonal fruit, fish of the moment, soup of the moment, autumn bock and winter beer are named; the published card structure has stood unchanged for over a year.
Seasonal intent is stated on the restaurant's own environmental page, which says seasonal products take priority, and a third party plant based directory describes rotating seasonal menus at this site. The menu card carries seasonal markers: a side of seasonal vegetables, seasonal fruit on the Liege waffle, a fish of the moment and a soup of the moment, and the tap list includes an autumn bock and a winter beer.
The Diemerbos card linked from the site is dated February 2025 and was still the current card in September 2026, so the published menu has stood unchanged for more than a year, and no archived menus evidencing quarterly rotation were found. Seasonal language is present and a few dishes rotate, but the structure of the card is static.
Solar panels and gas-free operation; buildings constructed from circular materials designed to dismantle and reuse; food waste cooked back into menus; beer from taps, lemonades in-house, coffee in reusable packaging.
On food waste, surplus stock is cooked back into the menu, with a mustard soup made from bulk containers given as the worked example; composting through afforestation has been trialled and waste separation is described; and the free eksterbordje printed on both menu cards lets a child share from a parent's plate rather than order a portion.
On packaging, coffee arrives in reusable packaging, lemonades are made in house from syrup, and every beer is poured from one of 18 taps.
On energy, the roofs carry solar panels supplying a large part of own consumption, the sites run without gas, and the buildings were constructed from circular materials designed to be dismantled and reused.
One square metre of nature protected per dish served (IUCN NL partnership); 700 litres of drinking water funded per bottle of water sold (Made Blue); free nature trails and children's activity; staff paid to hospitality agreement with pension, travel allowance and free meals.
On cause support, one square metre of nature is bought and protected for every dish served and for every litre brewed, in partnership with IUCN NL, with 240,444 square metres recorded to date; and every bottle of water sold funds 700 litres of drinking water through the Made Blue Foundation, with 28,105,400 litres recorded, a mechanism printed on the restaurant's own drinks card so it is attributable to the restaurant rather than only to the brewery group.
On community engagement, both sites run a free Birdroute trail and a children's nature activity book, with partnerships named with Vogelbescherming Nederland and Staatsbosbeheer.
On employment, the careers page sets out hospitality collective agreement pay with tips and holiday pay, pension, a travel allowance of 21 cents per kilometre, free staff meals catering for vegetarian and vegan diets, and a stated route for training and advancement.
Of six evening mains, two are vegan (jackfruit rendang, House of Bird Burger); at lunch three of seven sandwiches and two hot dishes are vegan; the borrel snacks section is vegan end to end; Feed the Rhino supplies part of the plant based range.
The current Diemerbos card marks vegan and vegetarian dishes individually throughout and the plant based offer is substantial. Of six evening mains, two are vegan (jackfruit rendang, carried as the kitchen's tip, and the House of Bird Burger, the house signature, which is built on a vegan patty), two are fish and two are meat. At lunch, three of seven open sandwiches and two of five hot dishes are vegan, the flammkuchen section leads with a vegan roasted aubergine, and the Thai coconut soup is vegan. The borrel card carries a small snacks section that is vegan end to end, alongside vegan bitterballen, vegan vegetable spring rolls, a vegan sharing board and a vegan option on the nachos.
Feed the Rhino is named as the supplier for part of the plant based range, and the Dutch vegan association's directory lists the site with a vegan friendly label. This is a meaningful plant presence on a mixed menu with vegan options freely available and plant based intent acknowledged. It does not reach level 4, because vegetables are not the foundation of most dishes and steak, a beef burger, charcuterie, smoked salmon and tuna hold equal prominence on the same card.
Sourcing signals
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Low-impact beverage program
Eighteen taps of in-house craft beer and three in-house lemonades from Roze Bunker syrups made with local organic ingredients picked by hand.
