The vegetable glass house of restaurant Vork & Mes is the location of the Groen, Groener, Groente! food congress on September the 24th. Chef Jonathan Karpathios grows most of the vegetables for the restaurant himself and the menu consists 80 percent out of vegetables. After the congress there is a talkshow in Vork & Mes with Niven Kunz, Brenda Frunt, Ruud Wunneberg and Harold Hamersma.
Mexican restaurant Chipotle collaborated with country music legend Willie Nelson and film-maker Johnny Kelly to create an animated video. In the clip they emphasize the importance of developing a sustainable food system. It’s a clear positioning strategy by the restaurant, that has a very complete website as well.
De Vereeniging and De War organize the ‘Kromme Komkommer diner’ (Bended Cucumber dinner) in Amersfoort on the 20th of July at 17.30 o’clock. The ingredients for the dishes are saved from the waste bin, the expiration date has just been passed for exemple or the vegetables and fruits are not perfect enough to sell them in supermarkets. In between the courses various speakers tell what impact different food rules and regulations have on them. More information at www.dewar.nl, subscibe at eten@devereeniging.nl.
Seattle had a temporary store front where Olson Kundig Architects and CityLab7 collaborated to create a mushroom farm. The coffee waste from local cafes was used to grow the mushrooms on. A side effect of this urban farm was social cohesion and increased the dialogue about urban farming and its business possibilities.
At the Reader’s Digest Food Blog you will find great recipes. We particularly liked these icebowls. No waste, sustainable and a great way to serve ice cream, even in restaurants… At the foodblog Kitchen Vignettes there’s a video about the making of.
We spotted the Flogo Cloud technology somewhere in 2008, when it was barely used. Now this sustainable alternative for plastic balloons is getting more mainstream. Galleria Mall in Brazil spiced up the re-launch of Brazil’s first open mall not by offering people gifts, but by allowing them to create ‘gift clouds’. Using the Flogo Cloud technology, visitors of the mall were invited to send clouds accompanied with a simple tweet.
Since this spring, the Waldorf-Astoria Hotel in New York, houses around 250,000 bees. Not only supply these bees honey in a sustainable way to the restaurant, but also aims to help provide pollination to support the city’s recent campaign to plant a million trees over the next decade. Hotel guests can also book a tour on the roof.
Recently The Sycamore Kitchen opened on the Highland Boulevard in Los Angeles. Karen and Quinn Hatfield have realized their dream with this pastry that applies French technique to seasonal California produce.
Butcher Shop Lindy & Grundy recently opened in Los Angeles, an old fashion butcher shop. The sold meat comes from sustainable farms, no further than 150 miles in the vicinity of the shop. Local farmers will be supported in this way. They also support the nose-to-tail theory to reduce the waste as much as possible. This butcher shop is already very popular.
Barbecuing with the SOLGRILL solar bbq is very sustainable, very fast, you don’t have any pre-heating time and it includes a built-in sun view finder. The only thing you need is the sun…
Approachable inspiration, trends and highlights from 2025 that can be easily applied to your own business in 2026. A whitepaper to scroll through when you read more
We’ve been enjoying glorious summer weather for a few weeks now, and the popular seasonal drinks are already known. Mocktails, cocktails, spritz variations, rosé, and read more
The vegetable glass house of restaurant Vork & Mes is the location of the Groen, Groener, Groente! food congress on September the 24th. Chef Jonathan Karpathios grows most of the vegetables for the restaurant himself and the menu consists 80 percent out of vegetables. After the congress there is a talkshow in Vork & Mes with Niven Kunz, Brenda Frunt, Ruud Wunneberg and Harold Hamersma.
Mexican restaurant Chipotle collaborated with country music legend Willie Nelson and film-maker Johnny Kelly to create an animated video. In the clip they emphasize the importance of developing a sustainable food system. It’s a clear positioning strategy by the restaurant, that has a very complete website as well.
De Vereeniging and De War organize the ‘Kromme Komkommer diner’ (Bended Cucumber dinner) in Amersfoort on the 20th of July at 17.30 o’clock. The ingredients for the dishes are saved from the waste bin, the expiration date has just been passed for exemple or the vegetables and fruits are not perfect enough to sell them in supermarkets. In between the courses various speakers tell what impact different food rules and regulations have on them. More information at www.dewar.nl, subscibe at eten@devereeniging.nl.
Seattle had a temporary store front where Olson Kundig Architects and CityLab7 collaborated to create a mushroom farm. The coffee waste from local cafes was used to grow the mushrooms on. A side effect of this urban farm was social cohesion and increased the dialogue about urban farming and its business possibilities.
At the Reader’s Digest Food Blog you will find great recipes. We particularly liked these icebowls. No waste, sustainable and a great way to serve ice cream, even in restaurants… At the foodblog Kitchen Vignettes there’s a video about the making of.
We spotted the Flogo Cloud technology somewhere in 2008, when it was barely used. Now this sustainable alternative for plastic balloons is getting more mainstream. Galleria Mall in Brazil spiced up the re-launch of Brazil’s first open mall not by offering people gifts, but by allowing them to create ‘gift clouds’. Using the Flogo Cloud technology, visitors of the mall were invited to send clouds accompanied with a simple tweet.
Since this spring, the Waldorf-Astoria Hotel in New York, houses around 250,000 bees. Not only supply these bees honey in a sustainable way to the restaurant, but also aims to help provide pollination to support the city’s recent campaign to plant a million trees over the next decade. Hotel guests can also book a tour on the roof.
Recently The Sycamore Kitchen opened on the Highland Boulevard in Los Angeles. Karen and Quinn Hatfield have realized their dream with this pastry that applies French technique to seasonal California produce.
Butcher Shop Lindy & Grundy recently opened in Los Angeles, an old fashion butcher shop. The sold meat comes from sustainable farms, no further than 150 miles in the vicinity of the shop. Local farmers will be supported in this way. They also support the nose-to-tail theory to reduce the waste as much as possible. This butcher shop is already very popular.
Barbecuing with the SOLGRILL solar bbq is very sustainable, very fast, you don’t have any pre-heating time and it includes a built-in sun view finder. The only thing you need is the sun…
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