E.D. - 27/3/23

• Sustainability
• MBO
• HBO
• Studiejaar 1-4

Welcome to Restaurant ED

Tonight you are going to experience a culinary journey which was created based on the principles of using lost and forgotten products, a moment before they seize from existing.

Sustainability in Hospitality

“a hospitality operation that manages its resources in such a way that economic, social and environmental benefits are maximised in order to meet the need of the present generation while protecting and enhancing opportunities for future generations.” 

 „Sustainability in the Hospitality Industry‟ 

(Sloan, Legrand, & Chen, 2009).  

The UN's Sustainable Goals

Growing our own products

• Herbs and mushrooms and seasonal vegetables are currently growing in our back garden, hoping to expand and to provide us with more produce.

•Connection with Earth is a significant aspect of sustainability. The produce is used in our various restaurants.

•What else can we do? Do you have any ideas or inspirations?

Waste Management

• We emphasize on separation and disposal of waste accordingly;

 •We re-using and reincarnating products an thus minimize our waste.

•Nothing was ordered for tonight's event. All of the products are leftovers that got a 2nd chance. 

Menu planning

•More carbohydrate -based meals;

•Less meat, fish and dairy content;

•Using local and seasonal goods, which are produced sustainably;

•Limiting processed foods;

•Using eco-labelled or Similar;

•Restricting ingredients to more sustainable sources.

Menu 27/3/23 

★

Celeriac velote with pistacchio oil, 

steamed pancake and old cheese croquette

★

Kadaif baskets filled with mushroom showarmha, served with charred eggplant, sweet potato creme, glazed broccoli and chicory, and salsa verde

★

Safferon semi-fredo 

with chocolate soil and carmelized fruits

It's in our hands

Small adjustments can make a difference. It starts with awareness and attention. Please stay engaged and spread the word!