2 - Engaged
i
LEON has confirmed practice in two areas of responsible cooking: how it handles waste and resources, and how it supports people and causes beyond the kitchen.
On waste, food is prepared to order. Plastic cutlery and straws have been replaced with paper and biodegradable alternatives. On people and causes, the coffee is Fairtrade, and proceeds from it fund rainforest conservation with the World Land Trust, which LEON states has helped buy more than 100 acres of rainforest and a nature reserve in Honduras. LEON also works with the animal welfare organisation The Humane League on the welfare standards behind its chicken.
The impact dimensions
Low waste & circular practices
Sustainable animal products
Local sourcing is positioned as a kitchen value. Amsterdam Airport Schiphol's newsroom quotes the outlet describing itself as using as many locally sourced products as possible. No Dutch grower, butcher, dairy or fishmonger is named.
The Schiphol newsroom quoted the outlet in March 2019 describing itself as using as many locally sourced products as possible. This is the outlet's own claim, and it positions local sourcing as part of the kitchen's approach.
The brand describes a European chicken supply chain with regular farm visits, which speaks to producer proximity and commitment rather than geographic proximity to the Netherlands. No Dutch grower, butcher, dairy or fishmonger is named on the brand site, on the Netherlands location page or in any third party listing, and no category share of local or regional origin is given.
Seasonal language is present at brand level: LEON states that it celebrates the natural rhythms of nature and its menu changes across the seasons. No seasonal rotation is evidenced at this location.
LEON describes its food as seasonal and high quality, stating that it celebrates the natural rhythms of nature and the menu changes across the seasons. This is brand-level messaging and applies across locations.
No archived or dated menus, seasonal specials or third party description of seasonal change are available for this Schiphol unit. Airport food courts commonly run a longer fixed cycle than high street sites.
Three specific practices are named: food prepared to order with daily forecasting, plastic cutlery and straws replaced with biodegradable alternatives, and green electricity. A 2019 review corroborates eco-friendly service ware at this location.
LEON states that food is made fresh to order, restaurants target nothing left over at the end of the day with forecasting against weather, day of week and like for like sales, and whatever remains is sent to anaerobic digestion. Plastic cutlery and straws have been replaced with paper and biodegradable alternatives, corroborated by a 2019 review of this unit noting eco friendly service ware.
The brand states that restaurants run on a green electricity mix of wind, solar, hydro and anaerobic digestion, with LED lighting. These sustainability claims are made at brand level, with the service ware practice verified through independent review for this specific location.
Fish is sourced as Marine Stewardship Council certified wild Alaska pollock. Chicken follows an emerging European welfare commitment for 2026, with farms visited regularly but no named suppliers identified.
LEON states that its fish fingers use Marine Stewardship Council certified wild Alaska pollock. The brand is committed to meeting European Chicken Commitment welfare standards for 100 per cent of its chicken across its European supply chain by 2026, with birds never caged or in multi tier systems, given perchable space and peckable material, and with farms visited regularly.
No butcher, farm or fishmonger is named for any category, no certificate or registry entry is shown for the fish claim, and the chicken standard is a 2026 target rather than a completed position. LEON states that menus vary by location, so the certified fish item is not confirmed on the Schiphol menu; chicken is the dominant protein across boxes, wraps and burgers.
Coffee proceeds fund World Land Trust rainforest conservation in Honduras; the kitchen works with The Humane League on chicken welfare standards.
LEON sources Fairtrade and organic coffee, with proceeds funding rainforest conservation with the World Land Trust. The brand states that the trust has helped buy more than 100 acres of rainforest and a new nature reserve in Honduras.
LEON also works with The Humane League on the welfare standards behind its chicken. These are named, verifiable commitments that connect the kitchen's sourcing to outcomes beyond its own operations.
Vegan mains include roasted aubergine Thai curry, Brazilian black bean rice bowl, falafel bowl and wrap, LOVe burger and sweet potato and cauliflower curry, all marked on the board. Community reviews from 2024 to 2026 confirm vegan items remain clearly marked.
The Schiphol unit offers multiple vegan mains: a roasted aubergine Thai curry, a Brazilian black bean rice bowl, a falafel bowl and wrap, the LOVe burger and a sweet potato and cauliflower curry. Vegan items are marked on the board and plant milk is available for coffee.
The brand describes its menu as packed with plants and rooted in Mediterranean cooking, and reports that 53 per cent of chain food sales were plant based or vegetarian in the first quarter of 2019. Chicken remains prominent, and the current brand menu shows roughly a quarter of mains as vegetarian or plant based.
Sourcing signals
Coffee is Fairtrade and organic, with proceeds funding rainforest conservation through the World Land Trust.
