Restaurant Instock Amsterdam

Instock was one of the pioneers of the low-waste dining movement in Amsterdam and they continue to be a pillar of the community. By using products that would otherwise get tossed out, Instock saves about 2,000 kilos of food every week. They source most of their products from Albert Heijn supermarkets, but the surplus items have not passed their expiration dates; all their ingredients meet every food safety guideline. Their menu changes daily depending on the products available, but you might find gnocchi topped with kimchi made using cauliflower leaves, or a delectable salmon tartare that uses the less-popular belly and tail of the salmon. Always on offer is their Pieper Bier, made from rescued potatoes or the Bammetjes Bier made from bread.

Instock | Czaar Peterstraat 21, Oost

Bluespoon Bar

Bluespoon cocktail

The closed-loop cocktails at this stylish bar in the heart of Amsterdam are delicious and delightfully innovative in their low-waste approach. Using surplus ingredients from the restaurant to elevate flavours, the drinks are sustainable without compromising on the taste, experience or theatre of the cocktail itself. Past creations have included an espresso martini made from spent coffee grounds, an egg shell tonic using discarded egg shells and a Banana Bread Sour cocktail incorporating overripe bananas. Their Curiouser & Curiouser cocktail uses carrots that are first grilled and then infused with gin, and afterwards the bartenders bakes the same carrots to create carrot chips that garnish the drinks, so every last bit from root to tip goes into elevating the carroty concoction.

Bluespoon | Prinsengracht 587, Centrum

Circl Restaurant

Based on the principle of circular dining, where food is sourced locally, shared and recycled, this restaurant in the Zuidas Business District is all about sustainability. Chef Rudolph Brand experiments with canning and fermenting to reduce food waste, and he makes menu magic with soups, salads, sandwiches and hot dishes starring delicious rescued vegetables provided by InStock. Even the furniture and plates are second-hand, making for an eclectic and low-waste aesthetic. 

Circl | Gustav Mahlerplein 1B, Zuid

Café de Ceuvel

De Ceuvel Amsterdam

From the composting toilets to the locally sourced ingredients, there’s simply no waste (or wasted appetite) at De CeuvelThis sustainability project was built by a bunch of office-boating innovators as a cleantech experiment, over what once was a polluted harbour. Besides the excellent food and drinks, you’ll find several showcases of clean tech that the compound uses itself including a fascinating aquaponics greenhouse, heat exchangers and treatment facilities for kitchen and toilet waste.

Café de Ceuvel | Korte Papaverweg 4, Noord


  • Too Good To Go app offers discounted “magic boxes” packed with delicious food from nearby restaurants, grocery stores and bakeries. Users can browse their map to see which establishments near them have magic boxes ready for the day and can reserve them for pick up. Offerings range from pastries made that morning to big bags of fresh produce from Marqt or Ekoplaza.
  • NoFoodWasted partners with a wide variety of supermarkets to display products that are approaching their expiration dates. The app shows where and how much you can save. Customers can place their orders via the app and get a 35-percent discount upon collecting them at the supermarket.
  • Olio connects neighbours and businesses so they can share food rather than throw it away. People with leftover food can open the app, add a photo, description, and when and where the item is available for pick-up. Check the site for tips on safe sharing.

Community dinners

  • BuurtBuik collects excess food from caterers, supermarkets and grocers and shares it with local residents through neighbourhood meals.
  • Taste Before You Waste gathers food from grocery stores in Amsterdam Oost, organises weekly dinners and markets, and educates communities on food waste.
  • Robin Food Kollektief is a vegetarian community kitchen that serves a three-course dinner for 10 euros every Monday and Thursday and a pay-what-you-want meal on Wednesdays with foods they rescue.