Dutch Cuisine
Dutch Cuisine is a Dutch food movement and stichting that aims to renew the Dutch kitchen with a strong focus on sustainability, seasonality, biodiversity, health, and less food waste. It positions itself as a practical revolution rather than a trend: one that puts vegetables in the lead, uses local and seasonal ingredients where possible, and encourages cooking with respect for farmers, the seasons, and the future. The organization is aimed at chefs, entrepreneurs, caterers, hospitality businesses, care-sector kitchens, and consumers who want to help shape a more responsible food culture. Through its principles, programs, education, inspiration content, and community, Dutch Cuisine promotes a modern Dutch culinary identity that is both flavorful and future-oriented. Core Values Sustainability : Dutch Cuisine’s statement is built around being sustainable for people, animals, and the environment, with attention to seasonality, biodiversity, and lower impact. Health : The movement promotes more plant-based cooking, less animal protein, and fewer additives, salt, and sugar to support healthier eating. Quality : It emphasizes honest ingredients, respect for soil and producers, and choosing products based on quality rather than price alone. No waste : Dutch Cuisine encourages using ingredients from head to tail and reducing food waste as a way to create more value and less environmental pressure. Culinary identity : It values Dutch culinary culture, regional products, and seasonal traditions as the basis for a modern national cuisine. Unique Aspects Five-principle framework : Dutch Cuisine is organized around five clear principles—culture, health, nature, quality, and value—that translate its mission into concrete kitchen choices. Movement with a networked model : It brings together chefs, restaurants, caterers, producers, suppliers, and partners, making it more than a campaign or a single certification. Biodiversity-focused program : Its Biodiversiteit op je Bord initiative gives hospitality and catering businesses a structured way to support biodiversity through menu choices and guest communication. Educational and measurement tools : The Academy and the upcoming Monitor are designed to help businesses learn, improve, and track progress in a practical way. Industry credibility through pioneers : The movement highlights well-known Dutch chefs and pioneers, including Luc Kusters and Niven Kunz, and KNOWN NEWS indicates that Kusters has long championed a more sustainable, plant-forward kitchen at Bolenius.