Greendish

About Greendish

Greendish is a Dutch food-transition partner that helps governments, healthcare organizations, caterers, restaurants, and other foodservice operators move toward a healthier and more sustainable food offering. Its work centers on making practical changes to menus, purchasing, and kitchen operations so organizations can reduce climate impact while still serving food that is appealing and workable in daily practice.

The company positions itself as a hands-on implementation partner rather than only an advisory firm. It combines insight, advice, training, and on-the-ground support to help clients translate sustainability goals into concrete action, whether they are starting with a first step or rolling out a broader food vision across multiple locations or regions.

Core Values

• Health for people and planet: Greendish consistently frames healthy eating and sustainable eating as complementary goals, with more plant-based food, more vegetables, and less waste as central levers.
• Practical impact: The company emphasizes small, workable changes that can be implemented in real kitchens and foodservice settings, rather than abstract sustainability ambitions.
• Customization: Greendish stresses that every organization is different, so it offers modular, tailored support instead of a one-size-fits-all approach.
• Knowledge-based action: Its advice is grounded in scientific and practical sources, including EAT-Lancet, the Dutch Nutrition Centre, and input from expert partners.
• Collaboration: Greendish works with clients, staff, and external knowledge partners to build support and make change stick across locations.

Unique Aspects

• Strong sector focus: Greendish is specialized in food-transition work for foodservice environments such as healthcare, catering, restaurants, and public-sector food environments.
• Evidence-backed methodology: Its guidelines and advice are based on EAT-Lancet, the Dutch Nutrition Centre, the Health Council, and a network of scientific and practical knowledge partners.
• Large practical footprint: The company states that it has already helped hundreds of kitchens and foodservice locations become greener and healthier, showing broad implementation experience.
• Knowledge-partner network: Greendish works with around 40 experts from science and practice, plus an advisory board, to validate its tools and advice.
• Academy for frontline teams: The Greendish Academy is designed specifically for chefs, kitchen staff, catering teams, and care staff, helping frontline employees drive change themselves.
• Named collaborative programs: Greendish participates in the Versnelling Voedseltransitie Langdurige Zorg program, which is funded by the Dutch Ministry of Health, Welfare and Sport and supports more than 600 care organizations.
• Public-sector and regional projects: It has worked with municipalities and provinces on regional food-environment projects, including initiatives in places such as Haarlem, Groningen, Rotterdam, Utrecht, Flevoland, Gelderland, and the BUCH municipalities.