is an organization focused on promoting Dutch culinary culture. Each season, three Dutch chefs design an impact menu with a low ecological footprint, emphasizing locally grown products with short supply chains from farm to plate.
For Dutch Cuisine, we calculated the CO2 footprint of these different menus using a LCA. We then compared these menus with more conventional meals and demonstrated that locally grown food and a more plant-based diet lead to positive climate effects. The impact menus achieve up to 90% CO2 savings compared to more regular menus. These figures clearly show that our food choices hold the potential to make a significant contribution to the climate!
In the videos below, you can see how Estée Strooker and Leon Mazairac use local ingredients to create high-quality dishes.