In 2025 Leiden will top the list of sustainable venues in The Netherlands

Both business and climate profit from energy efficiency




Small footprint tapwater
can generate revenue





Regional produce
on every menu




Waste reduction, saving material resources




your sustainable choice can make a difference

The hospitality business in the Leiden area is hardly acquainted with renewable energy, fair trade products, organic ingredients, MSC en ASC fish or plant protein. Restaurants and bars still waste a lot of food, energy and drinking water. Food leftovers, wrappings and all other waste are often disposed of in one bin.

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They can do so much better! We are professionals with a business and/or academic background. We live in Leiden and surrounding area and cannot wait any longer. So we are running projects to help Leiden's restaurants and bars become more sustainable. Proprietors often work long hours and do not get down to sustainable innovations.

The good news is that you can help us raise their awareness on your day or night out. Read on

Not convinced? Look here.

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Food

less wastage, healthier, more plantpower
read more

Energy

restaurants and bars can save a lot!
read more

Water

tapwater on tables, watersaving devices
read more

Venue

insulation, recycled interiors
read more

Waste

many venues do not yet sort their waste
read more

Enjoy your stay in Leiden at these venues

All sustainable frontrunners in the Leiden area.

  • Burgemeester GoeswijnChoorlammersteeg 1d, Leiden

    Burgemeester Goeswijn
    Choorlammersteeg 1d, Leiden

    • all wines from the continent (less foodmiles)
    • all dishes vegetarian or vegan
    • tapwater is offered to all guests
    • tea organic and fairtrade
    • juices, some softdrinks and egg organic
    • soy and oat dairy available, vegan mayo
    • vintage interior

    www.burgemeestergoeswijn.nl/

  • De StalDarwinweg 1, Leiden

    De Stal
    Darwinweg 1, Leiden

    • lots of vegetarian options
    • two vegan dishes
    • fairtrade coffee and chocolate
    • homegrown herbs for infusion
    • veggies and fruit partly homegrown
    • solar panels
    • rainwater collection
    • interior partly vintage

    destal.nu

  • Eetcafé De VoogdHoofdstraat 267b, Sassenheim

    Eetcafé De Voogd
    Hoofdstraat 267b, Sassenheim

    • ample choice in vegetarian
    • meatless Mondays: veggie dishes reduced price
    • organic coffee, tea, icecream and soft drinks
    • veggie Dutch snacks (kroketten, bitterballen)
    • tapwater self service
    • no plastic straws
    • serviettes and cutlery bags biodisposable

    www.eetcafedevoogd.nl/

  • Het SlachthuisMeelfabriekplein 1, Leiden

    Het Slachthuis
    Meelfabriekplein 1, Leiden

    • all-vegan menu
    • seasonal produce
    • organic coffee and tea
    • organic tomato juice
    • LED-lighting
    • energy-efficient kitchen
    • venue well insulated

    www.hetslachthuis.nl

  • LogicaStille Rijn 10, Leiden

    Logica
    Stille Rijn 10, Leiden

    • Golden Ecolabel
    • 100 percent organic
    • small menu (less food waste)
    • mainly vegan and vegetarian
    • sustainably caught fish
    • tapwater
    • coffee and chocolate fairtrade
    • renewable energy
    • waste fully sorted before disposal

    www.lunchroomlogica.nl

  • Sophie KattencaféHaarlemmerstraat 241, Leiden

    Sophie Kattencafé
    Haarlemmerstraat 241, Leiden

    • 100% vegetarian
    • vegan options
    • organic bread, tea and juices
    • direct trade coffee
    • no single use plastics
    • waste sorted and recycled
    • clean energy
    • vintage and recycled interior

    sophiekattencafe.nl/


What you can do

Ask the waiter or proprietor for what you think is important.

The portions here are huge. Can I have half a portion?

Is this industrial meat or free-range? Does it contain antibiotics?

There is tuna on the menu. Don't you use the Viswijzer? (Dutch for Good Fish Guide)

Goat's cheese salad and a veggie lasagne, yawn. Anything more exciting on offer?

A glass of tapwater, please. I do not mind paying, since I will not have any other drink.

Could I have an organic beer?

The menu says 'zoveel mogelijk biologisch' (organic if possible). Then which dishes are fully organic?

The outdoor terrace heater is on, but the place is empty!

I would rather have fair trade coffee/tea. How about that?

Can I have a doggybag? I hate to have food thrown away.

Please don’t bring me a plastic straw or any single use plastic wrappers.

This chicken dish is very cheap. Is this fowl from batteries?

Blog

How restaurants and bars in the Leiden area move towards sustainability.
Click here to see all blogs.

Our team

We are proud of our super team, but we could do with a native English speaker. Are you connected with an English speaking community in the Leiden area? Would you like to extend your network while supporting our sustainability goals?
Maybe you can help us involve more foreign communities in our region.
Contact us

team

  • Roland is our projectmanager for the waste management of restaurants, shops and offices in the centre of Leiden. He has prepared a pilot for reduction and sorting of all discarded matter, as well as for a clean and quiet collection method.
  • Jolanda is our projectmanager for the creation of a regional and sustainable food chain in the foodservice markets in the Leiden area (hospitality and catering). We are running this project in close collaboration with the Dutch union of farmers. The project promotes shorter food chains and will enhance sustainable food production in our region.
  • Lize is our steady data-researcher and fills our database. She also designs our newsletters.
  • At present a master student of law, Emily has been active in environmental protection for years. Recently she was a board member with Studenten voor Morgen, a sustainability network of students in The Netherlands. Emily represents our foundation at public events.

  • Marijtje is driven by a strong affinity with nature. Her focus is on food because of its impact on the environment and on life in general. She is active in food transition in various roles. Marijtje, also co-founder of the Leiden community-farm Het Zoete Land, is helping our foundation with a longterm project to get sustainable regional produce on restaurant menus.
  • Bas is our digital magician. He builds tools (as he calls it) for the website, and fulfills all of our other digital wishes. He does this because he supports our goals.
  • Student Sophie helps us inform the crowds. In 2019 she organized two smashing, fully-booked Tasting Trails along sustainable restaurants. At each venue, participants were offered delicious bites and pitches about eating out sustainably. She is going to repeat this for us in 2020.
  • As a professional web analyst, Simone contributes as a volunteer to our digital visibility and effectiveness in the long run. She not only loves data, but is also very interested in gardens and in making our environment greener.

  • Business economist Hans has worked for the Dutch Catering Industrial Board for many years. He organizes our figures, keeps track of our books and helps us out with annual reports. He is aware that sustainability is increasingly important. Through his voluntary assistance he wishes to contribute to our work.
  • Carien founded Duurzaamuiteten in 2014 with congenial thinker Govert-Jan de Vrieze. Over a period of six years, she was allowed to peep behind the scenes in restaurants. The highest degree of hospitality! From autumn 2020 on, Carien helps our foundation as an adviser. She holds sustainable entrepreneurship high as ever, and cherishes the inspiring contacts with chefs and restaurant-owners.

  • We could do with a native English speaker. Would you like to inform tourists and expats at a local event, or translate our blogs? Mail us and we will get back to you!

our board

  • Minke is an experienced consultant in international trade. She is always aware of possible conflicting interests among stakeholders. Her strength lies in attaining common higher goals in close cooperation with such stakeholders. She wishes to employ this skill to the advancement of both businesses and society. At home, she is an avid amateur cook. Sustainability underlies everything she does.
  • As long as he can remember, Jeroen has wanted to make the world a little greener. At first he chose a political path. More recently he has decided to set up green projects locally, varying from a neighbourhood kitchen garden to a Leiden foodshop-without-packaging.

    He gladly accepted an invitation to join our foundation, because our common consumptive patterns can really better the world.
  • Daphne is a master of business administration with twenty years of experience across a number of sectors. A more sustainable organization of our economy is now her core business, in order to keep our planet healthy for all living creatures in the long run. She enjoys the innovations with which entrepreneurs respond to today's demands. And she loves eating out!

  • Arnoud is the owner of lunchroom and catering service Leidsch Beleg, locally well-known. He aims at a sustainable future for his business, and wishes to share his experiences along the way with other entrepreneurs and municipalities, in order to enhance the impact.
  • Lambert is a lawyer. He has worked for the Dutch Catering Industrial Board in several jobs. Through our foundation, he wishes to address the sector in the public interest once more. In his private life, Lambert is ever on the look-out for matching food and wines. He is therefore a frequent guest in restaurants. At home, he has developed a taste for cooking with vegetables.

Partners

Our Foundation has received a donation from Leiden municipality and from the regional Fonds 1818. And to set up a sustainable regional food chain for restaurants, B&B’s and hotels, we have struck up a long term partnership with farmers’ union LTO Noord and with Provincie Zuid-Holland.

What they say about us

Eating out scrumptiously and simultaneously helping our city forward. This is possible if you pick one of the venues on this site for your lunch or dinner. For all these frontrunners contribute to a more sustainable Leiden. Did you know that some restaurants waste dozens of kilograms of good food on a daily basis? And that sorting waste can be a challenge in the centre of town? Therefore, we have set up a project. Together with Duurzaamuiteten and Centrum Management Leiden we are enabling the reduction of residual waste, recovery of recyclable matter and a clean and quiet transport of both.

Yvonne van Delft, Leiden's alderwoman for Work and Income, Economy en Culture



Delicious food and sustainability can go hand in hand, as this website shows. Please feel free to use it when you're looking for venues to lunch, dine or have a drink in the Leiden area. And don't hesitate to make use of the suggestions under `how you can help´. These can come in handy on many occasions and will stimulate awareness. Together we go for sustainable hospitality in Leiden!

Paul Dirkse, Leiden's alderman for Education, Sports and Finance