Plant-based: good for the planet and tasty

Together with his team, Head Chef Johan Verbon prepares daily lunches for the tenants of the EDGE Amsterdam West office building. The restaurant’s offering is attractive and versatile, with the emphasis on tempting the client towards sustainable choices. Together with our client APG, we have agreed that we will make our offering more sustainable in the coming years in order to achieve our ambition. The ambition is to have CO2-neutral business operations in 2030.

For Johan, who has been Head Chef at Sodexo for 35 years, plant-based cooking comes naturally. ‘Especially in a building like EDGE Amsterdam West, which is sustainable from top to bottom. A large part of the restaurant’s offering is plantbased and/or vegetarian. Together with our client APG, we’ve agreed that we will further expand the plant-based offering in the coming years.

Communication is crucial

The recipes for EDGE Amsterdam West are developed by a team of chefs and dieticians. Together, they make sure the dishes have the right nutritional values and are mouth-watering to boot. ‘We have between 500 and 700 guests daily. At first, some found plant-based eating a little daunting, but by and large guests are hugely enthusiastic. Our soups, salads, burgers and pizzas are flying out of the kitchen.’ Communication is crucial, Johan notes. ‘We use our narrowcasting screens to explain to guests what we do and why. Research has shown that most CO2 emissions in catering stem from the supply of animal foods. So we’re making our carbon footprint smaller with plant-based foods.’

The art of seduction

Since eating plant-based is not something that comes naturally to everyone, the challenge is to entice guests. Johan: ‘The trick, in part, is what we at Sodexo call “naming”. For example, we don’t mention the word “vegan” in dish names. Research shows that people find that to be a loaded term. With us, it’s simply stew with smoked sausage, a burger and lasagne, but prepared without meat. We also present the dishes in an appealing way by working with colourful vegetables, fruits and herbs. And, if I say so myself, plant-based is just really tasty.’ Want to find out for yourself how delicious plant-based is? Then try Johan’s recipe for pita bread with shawarma Brussels sprouts.

500-700 GUESTS PER DAY

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