De Sering started in 2019 as a community kitchen in a building at Middenweg, originating out of a group of Extinction Rebellion activists. Besides the food here they also hosted lectures, movie screenings etc. After a while they attracted more and more people, including students and people living in the neighbourhood.
In order to be able to finance it all they started with Testtafel. A more fancy dining concept generating a bit more income. Originally they meant to organise just a few dinner nights, but it quickly grew so successful that they continued with it. After being housed at various temporary locations, they now found a stable home within theater space De Sloot, located in Westpoort. Here they opened spring 2022. Read more
What’s not vegan about vegetables you ask? At farm Zonnegoed, located in Flevoland, they do things differently compared to other vegetable farmers. Joost van Strien is growing his vegetables without the use of any animals in the production chain. For example, instead of commonly used animal manure, he is using green manure, made by fast-growing crops which are dug into the soil. Another important factor in his company, he is leaving the soil alone by not plowing or tilling. Those are just some of the regenerative farming techniques they practise at Zonnegoed.
Van Strien has been growing organic vegetables for almost 25 years, and since 2019 fully plant-based. The farm is the first one in the Netherlands to receive the international Biocyclic Vegan quality mark. They also got awarded as Agricultural Entrepreneur of the year 2022 in the Netherlands!
New since this month, these vegetables are available in Amsterdam! You can order a box and pick it up on Fridays at a location in Oud-West. Alternatively you can also get them delivered at your doorstep. Each box comes with a recipe for a vegan dish you could make with the veggies. Read more
Taste Before You Waste started in 2012 in an effort to reduce food waste. Several times a week, volunteers cycle with a cargo bike past various food stores at Javastraat to pick up food which would otherwise get thrown away. On Wednesdays this food is used to prepare a three-course meal, aka ‘Wasteless Dinner’. By directly saving food, their mission is also to create awareness amongst citizens about consumer food waste.
The reason why the food they offer is vegan is that that way they can reach the widest audience, as well as be the safest regarding food safety guidelines. Also vegan food has maximum shelf life, so there’s the least spoilage, tells chairperson Wingston Sharon. He is programmer by profession, many other volunteers are students. Read more
Restaurant concept first started in Hamburg by two young entrepreneurs, since May 2022 also present in Amsterdam. Located in Groningen as well. The name Rå comes from the Danish word for ‘raw’ or ‘unprocessed’, reflecting their core principles of simplicity, health and sustainability. Hence a small menu, where everything is vegan. Their motto is ‘rethinking fast food’. Read more
When cultural space Het HEM approached Arvid Schmidt if he would be interested to start a vegetarian restaurant in their building, he couldn’t say no to such a beautiful location. Het HEM is situated in a former munitions factory at the Zaandam side of the North Sea Canal, and is home to various artistic projects. Among others a space for music, a library, exhibition spaces, artist studios and food.
Schmidt is chef/owner at restaurant Entrepot, from where he brought his kitchen colleagues Boris Sanders and Tim Martinus to join him at Bois. Just like at Entrepot, they are cooking here on wood. Partially also for practical reasons, there is no gas connection in the building. In the open kitchen they focus on curing, fermenting, smoking and roasting with ingredients grown and collected in the Netherlands. Read more
Bloem started in 2006 originally as a simple restaurant, serving meat and fish as well. Throughout the years they developed in a more organic and sustainable direction, with more and more vegetarian dishes on the menu.
Daniel Hutchinson started in the early days as restaurant manager, but by now is the owner and head chef of Bloem. After corona slowed down beginning 2022 he decided to no longer use animal products in his kitchen. “We switched to a fully vegan menu because we believe it is more fitting within these times and it’s also better for the world. But what we especially are trying to do is to show to people who are usually not eating vegan, that vegan food can also be very delicious.” Read more
Located in a 19th century villa, De Roos exists since 2001 as a general spiritual centre, not one specific direction. They have daily activities such as yoga, meditation, mantra singing, various workshops and lectures.
A part of the centre is the ‘Theehuis’, which is open every day of the week. They don’t just serve tea, it’s a modest lunchroom with a 100% vegetarian menu, some dishes are vegan. They use organic ingredients. Read more
“Nothing comes ahead of its time,” her mother used to say. Cooking has always been Diana Gambier’s passion and already twelve years ago she was making plans to start a food business herself. But after she left her office job the moment was there. She opened The Old Soul March 2022.
Diana moved from Surinam to the Netherlands 35 years ago. Cooking means for her togetherness, enjoyment and community. “I want to tell the story of the Afro-Surinamese cuisine. Dishes like Moksi Alesi or Her Heri, how did they originate? To me this is important, because it is part of my culture and my background. Not everyone knows what happened in those times and I want to tell that story.”
In the 17th century the Netherlands colonized Surinam and brought enslaved persons from West Africa, to work at the plantations. So certain dishes and ingredients from West Africa became a part of the Surinamese cuisine, which is a melting pot of cuisines due to all the different people and cultures coexisting in Surinam nowadays.
Anything can be veganised
Diana found out a while ago she is lactose intolerant, so she got used to eating vegan. Also what is known as soulfood is not always good for the soul, as it includes many unhealthy animal ingredients. This shaped her determination to focus on the many colourful plant-based options which already exist in the Afro-Surinamese cuisine. “Anything can be veganised”, Diana emphasizes. Read more
It wasn’t the plan to become a tattoo artist when he picked up drawing again in his early twenties, but it just turned out that way. “Just for fun, some illustrations, which were from the beginning already a bit political or with some sort of message. I posted them on Instagram, then some friends said it would be cool as a tattoo.”
Mattijs, or as his tattoo name Mattys, started off doing stick and poke tattoos in student rooms, after some time got asked to work in a tattoo studio and by now it is his fulltime profession.
“For a long time I thought I wasn’t good at drawing at all. And a lot of drawings from the early days I couldn’t really tattoo in the beginning. I liked the drawings but wasn’t really paying attention to how I could make it into a good tattoo. I didn’t start off with becoming a tattoo artist as the goal, so it still amazes me sometimes that it happened like that.” Read more
Peach Plant Based Kitchen originally started out end 2020 as a temporary take-away, running out of the kitchen of Robin Food in Amsterdam West. Run by Irene and two others. In the meanwhile they were looking for a more permanent spot, preferably in Amsterdam Noord and now finally found it!
December 2021 Irene and her partner Nèrys walked by chance past the potential location at Gedempt Hamerkanaal, a small kitchen space in a building where before vegetarian take-away Green Canteen used to be housed (which we visited a few years ago!). When they got the key everything happened fast, and Peach opened February 2022.
Both Irene and Nèrys are chefs, Irene is the more creative half, with years of experience in vegan organic catering. Nèrys is a classically trained chef, but while many of his friends went into the direction of Nordic cuisine, he followed his interest in Asian cuisine. In the past he worked a.o. at Indonesian restaurant Long Pura and Malaysian restaurant Wau. Read more