E.D. - 6/3/23

• Sustainability
• MBO
• HBO
• Studiejaar 1-4

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

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.

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.

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 6/3/23 

★

Freshly baked bread 

with trio of dips 

tahini, aioli and tapanade

★

Parsnip and courgette  soup

with cheese croquette

★

Spinach frittata with vegan shoarma, pea puree and roasted tomatoes 

★

Pear tart tatain with yoghurt  ice cream

★

Parsnip and courgette soup

with cheese croquette

• Parsnip is a very Dutch vegetable, now afterits prime.
• Very versatile product that can be used in many dishes.
• Usually in season from Oct. to Mar. 
  
• Store in the fridge for 1-2 weeks. 

Spinach frittata with vegan shoarma, pea puree and roasted tomatoes 

• Fritatta is an ideal way to use your solveged goods and eliminating  waste.
• The shoarma is made with Mushrooms donated to us by the distributer.
• Pea puree was made by frozen pea that were defrosted due to a melfunction of our freezers.

Pear tart tatain with yoghurt ice cream

• The pears were saved from the previous menu, before the vacation.
• The ice cream and the puff pastry were solvedged from the melfunction accured in our freezers.

It's in our hands

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