3 - Endorsed
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Aloha has confirmed practice in two areas of responsible operation: how it handles waste and resources, and how it looks after its team and its stretch of coast.
The pavilion was rebuilt using bamboo and reclaimed wood, with triple glazed windows, LED lighting throughout and a system that recovers heat from the cold store motors to warm the rooms. Water used for washing up is filtered and put back into use, electricity comes from Dutch renewable supply, and single use straws have gone. Drinking water is filtered from the North Sea in the same municipality and served in returnable glass bottles.
On the social side, grabbers for beach cleaning are kept at the pavilion and lent to guests free every day. Staff are offered internal and external training, gratuities are shared out monthly, and roles from beach staff upwards are open to people with no previous experience. Aloha holds a gold Green Key certificate for its environmental management.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products
Regional suppliers are claimed for organic products; one named local producer, SEA Water, supplies filtered North Sea water in returnable glass.
Local sourcing is positioned as a kitchen value: the pavilion states that products are chosen organic or responsibly wherever possible, and third party listings describe cooperation with regional suppliers for organic products and seasonal fish.
One named, traceable local producer was found: SEA Water filters North Sea water at an installation in Velsen-Noord, the pavilion's own municipality, and supplies it in returnable glass bottles.
Menu rotates between summer and winter editions; produce of the season is listed among kitchen selections; seasonal fish noted.
Seasonality is named as one of the kitchen's guiding choices: the food page lists produce of the season among the things the kitchen selects for, and third party coverage notes seasonal fish.
The published menu card is a summer 2026 edition, and listings describe the menu changing each summer and winter, a rotation twice a year.
Rebuilt in bamboo and reclaimed wood with heat recovery from cold store and water reuse; LED lighting; returnable glass bottles; no single-use straws. Gold Green Key certified.
The pavilion was rebuilt after a 2014 fire using bamboo and reclaimed wood with triple glazed windows, LED lighting and energy-efficient appliances. Waste heat from the cold store motors is recovered to warm the interior, and dishwashing water is filtered and reused. Electricity comes from Dutch renewable supply.
The SEA Water partnership puts drinking water into returnable 75cl glass bottles filled in the same municipality, replacing bottled water brought in from elsewhere. Straws that could blow into the sea are avoided. The pavilion holds a gold Green Key certificate and the Gaia Green Award in its own right, with independent corroboration from Omgevingsdienst IJmond, the regional environmental authority, and from Green Key's most sustainable pavilion vote.
Organic meat and poultry from organic farms, plus seasonal fish, are claimed; no named butcher, farm or fishmonger; no welfare or fisheries certification cited.
Animal product sourcing is claimed specifically: several third party listings state that the pavilion serves organic meat, poultry from organic farms and seasonal fish, and the kitchen's own copy commits to organic or responsible choices wherever possible.
Menu listings confirm pork, chicken, fish and burgers are served.
Beach cleaning grabbers lent free daily; public yoga, cinema and workshop programmes. Staff training and external study funded; gratuities shared monthly; entry routes without prior experience; advancement tracks.
Two of the three sub-areas carry concrete, current, cross-referenceable practice. Community: the pavilion keeps beach cleaning grabbers on site and lends them to guests free of charge every day, an ongoing programme rather than a one-off event, and it runs public programmes of beach cinema evenings, yoga sessions and workshops.
Employment: the careers page describes internal and external training, gratuities shared monthly, staff clothing and storage, staff trips, and explicitly opens roles from runner and beach staff up to senior kitchen positions to candidates without prior experience, with advancement routes for both full and part-time staff.
Vegan pizza, vegan burger, tikka masala and salads named on independent listings; plant-based cooking acknowledged as kitchen intent; mixed menu where meat and fish remain equally prominent.
Plant-based cooking is an acknowledged part of the kitchen's intent rather than an afterthought: the food page commits to options for everyone, and several independent listings describe multiple good vegetarian and vegan options, naming vegan pizza, a vegan burger and tikka masala alongside salads and soups, with oat, coconut and soy milk at the coffee bar.
The menu remains a mixed beach pavilion menu in which pizza, burgers, pork, chicken and fish are equally prominent, and the pavilion positions itself on breadth of choice rather than on vegetables as the centre of its identity.
Sourcing signals
✓
Low-impact beverage program
Syrups, juices, smoothies and all biscuits are made fresh on site each day from the in-house bakery.
Coffee comes from Rum Baba roastery in Amsterdam, a direct-trade roaster with traceable supply from grower to cup.
Specialty direct-trade coffee and North Sea water filtered locally in returnable glass bottles are served alongside house-made juices and smoothies.
