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…
Restaurant Aan Zee Oostervoorne’ (The Netherlands) is build of natural and sustainable material. All energy is obtained by solar panels on the roof, solar water heaters and windmills. In the summer the warmth is stored in the ground. The waste water is purified in a helofyte-field and the rainwater is filtered in the sand dunes. Therefore no sewage system is needed.
At Horecatrends.com we regularly organize trend presentations. Recently we were invited by Our Common Food to inspire the teams. Take a look at the (Dutch) Prezi presentation here.
London’s Waterhouse Restaurant in Shoreditch, offering seasonal food alongside a firm commitment to sustainability and environmental responsibility. A mini power station built into the restaurant converts water from Regent’s Canal into electric energy that heats and cools. Watch the video.
The two Dutch friends Tesuro Mivazaki and Tom Niekamp started a social action for serving tap water, in the hospitality industry by creating drinking bottles, carafes and coolers.
Unpackaged was founded in 2006 by Catherine Conway in the belief that there is a better way to sell products, so the customers can do the right thing, for themselves and for the environment. How it works: remember to bring your containers from home (if you forget these, you can buy reusable containers there), weigh your containers at the counter then choose the product & amount you want, take your goods home & enjoy. You can bring in the Unpackaged shop glass jars, tupperware, old takeaway cartons, brown paper bags, plastic bags, old packaging. Good for the environment and no waste in packaging.
The ‘Rede van Dronten’ currently holds the 45th position of the Dutch café top 100. One of it’s areas has recently been renovated and transformed into ‘loungebar Tokyo’. The lights in this bar are 100% LED lights. As a result there is a significant drop in power and air-conditioning costs.
The Sablefisch (Anoplopomatidae in Latin) or Black Cod is recently introduced in Belgium at the European Seafood Exposition. Interesting blog, about this fish, by Nick Trachet at Foodlog, unfortunately in Dutch.
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
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…
Restaurant Aan Zee Oostervoorne’ (The Netherlands) is build of natural and sustainable material. All energy is obtained by solar panels on the roof, solar water heaters and windmills. In the summer the warmth is stored in the ground. The waste water is purified in a helofyte-field and the rainwater is filtered in the sand dunes. Therefore no sewage system is needed.
At Horecatrends.com we regularly organize trend presentations. Recently we were invited by Our Common Food to inspire the teams. Take a look at the (Dutch) Prezi presentation here.
The conference Meerwaarde 2.0 is only available in Dutch.
London’s Waterhouse Restaurant in Shoreditch, offering seasonal food alongside a firm commitment to sustainability and environmental responsibility. A mini power station built into the restaurant converts water from Regent’s Canal into electric energy that heats and cools. Watch the video.
The two Dutch friends Tesuro Mivazaki and Tom Niekamp started a social action for serving tap water, in the hospitality industry by creating drinking bottles, carafes and coolers.
Unpackaged was founded in 2006 by Catherine Conway in the belief that there is a better way to sell products, so the customers can do the right thing, for themselves and for the environment. How it works: remember to bring your containers from home (if you forget these, you can buy reusable containers there), weigh your containers at the counter then choose the product & amount you want, take your goods home & enjoy. You can bring in the Unpackaged shop glass jars, tupperware, old takeaway cartons, brown paper bags, plastic bags, old packaging. Good for the environment and no waste in packaging.
The ‘Rede van Dronten’ currently holds the 45th position of the Dutch café top 100. One of it’s areas has recently been renovated and transformed into ‘loungebar Tokyo’. The lights in this bar are 100% LED lights. As a result there is a significant drop in power and air-conditioning costs.
The Sablefisch (Anoplopomatidae in Latin) or Black Cod is recently introduced in Belgium at the European Seafood Exposition. Interesting blog, about this fish, by Nick Trachet at Foodlog, unfortunately in Dutch.
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