VAN DER VALK HOTEL AMSTERDAM-AMSTEL INTRODUCES SUSTAINABLE MENU BASED ON 'BIODIVERSITY ON YOUR PLATE'

Van der Valk Hotel Amsterdam-Amstel is taking an important step towards sustainability by being one of the first hotels within the chain to cook according to the principles of 'Biodiversity on your Plate' (BOYP), an initiative by Dutch Cuisine. With this approach, the hotel focuses on using local, seasonal, and sustainable products that contribute to the preservation and restoration of Dutch biodiversity.

Sustainability as a core value

Executive chef Yuri Hovius emphasizes that this transition is the result of a lengthy process:

"We wanted to integrate sustainability even more into our business operations. After reducing food waste, we automatically turned to our ingredients and their impact on the food chain. We have been in discussions with our suppliers for over a year about certifications and product traceability. By participating in BOJB, we hope to make a positive impact on the chain."

Operational manager Kyra Bommeljé adds that the hotel collaborates with their own distribution center to achieve the best purchasing conditions and partnerships with suppliers. This way, products are directly sourced from suppliers such as Driessen Food for European meat and Van Gelder for organic fruits and vegetables.