Niels van Zijl

Restaurant Heimat, Utrecht, Netherlands

You take resource use seriously. How do you minimize water consumption?

–We work with Made Blue, a filter tap system connected directly to the water network, and serve our water in reusable glass bottles. This significantly reduces transport, waste, plastic use, and CO₂ emissions. Partnering with Made Blue also raises awareness around water consumption and encourages more mindful practices. To go further, we’ve installed faucet aerators that cut water flow without compromising usability — offering both soft and strong stream options while lowering overall consumption.

What kind of working environment do you want to create for your staff?

–We’re seeing a generational shift in hospitality, with younger staff placing more value on enjoyment, work-life balance, and fair pay. We’ve done internal research to better understand and retain this new generation long-term. That’s led us to rethink traditional restaurant hierarchies and put the well-being of our team above all else.

How do you actively support well-being in daily work?.

-Our chefs present their own dishes to guests, encouraging direct interaction and appreciation. Positive feedback and compliments are shared with the team, both verbally and through internal channels, so everyone feels seen. Staff are always introduced by name, creating a personal connection and recognition for who is behind the experience. We also organize field trips to our sustainable suppliers, giving the team hands-on education and a deeper connection with our sourcing partners.

Do you see yourself as a sustainable restaurant?.

–We share, not showcase. We’re happy to engage in dialogue — with guests and colleagues in the industry — to exchange knowledge and inspire change. We don’t present ourselves as a “sustainable restaurant,” because we believe sustainability shouldn’t be a trend, but a movement. For us, it’s more important to share what we know than to claim what we are.