Green Choice
The taste of nearby: Grain, bread and beer in the short chain
Bread as it should be. No added junk. Pure and sourced locally. Three Northern experts consciously choose to join forces.
The Green Choice is a project in which Groningen hospitality entrepreneurs, chefs, and local producers collaborate to highlight sustainable food routes. Through portraits, interviews, videos, and cooking demonstrations, the journey of local products like grains, potatoes, game, and shrimp from producer to finished dish is documented. The project promotes short supply chains, strengthens regional cooperation, and offers inspiration for both hospitality professionals and conscious consumers. The Green Choice is an initiative of the Northern Netherlands Economic Cooperation Foundation supported by the Province of Groningen and the Municipality of Groningen.
Bread as it should be. No added junk. Pure and sourced locally. Three Northern experts consciously choose to join forces.
Sustainability, not used as a form of marketing but as a way of working. And perhaps even more importantly: a way of thinking. In Groningen, there are two
He grows them with care in Spijk, they give them a new stage in the kitchen of The Market Hotel. Potato farmer Menko van Zwol and
The pigs of Edwin and Petra Spa from the Waddenslager in Uithuizermeeden are happy and healthy. Their pigs are always outside and are fed waste streams such as
In the far north of our province, on the Wadden coast, the fresh sea breeze blows over the Groningen fields. The soil here is different, saltier, richer,
In a world where 'sustainable' is often just a marketing label, there are also people who really do things differently. People for whom respect for animals,
The overview below shows restaurants and cafes in Groningen that actively contribute to a more sustainable and local food chain. They are part of De Groene Keuze (The Green Choice) and have at least two dishes on their menu prepared with local ingredients. These businesses demonstrate that sustainability and delicious food go hand in hand—good for you, the region, and the future.
Brouw-bistro Dokjard is located in an old warehouse with a long (culinary) history. We brew our own beers in this beautiful building and cook there
In 2019 we opened Herberg Restaurant Molenrij in the village of the same name. Our company consists of a 3-room inn with its own TV on
At Voila, your delicious and honest restaurant in Groningen, you can enjoy dinner according to the French table d'hote principle.
The Market Hotel Groningen: For everyone from all walks of life, a meeting place for young and old. Welcome to The Market Hotel Groningen, located on the Grote Markt.
The name Pernikkel comes from the Flemish word “Pernikkelen” – having an irresistible urge for…
Chef Steven Klein Nijenhuis has been the owner of Herberg Onder de Linden in Aduard since October 2016. His first own restaurant was In de Molen in
Six restaurants and cafes in Groningen collaborated with Greendish and the Municipality of Groningen to create more sustainable menus. By promoting the protein transition, reducing food waste, and sourcing locally, they saved over €50.000 in just six months. Small adjustments, such as adding more plant-based options to the menu, improving purchasing practices, and managing waste more efficiently, not only resulted in lower costs but also reduced CO2 emissions and increased customer satisfaction.
This project shows that sustainability pays off: for the environment, health and your wallet.
👉 Read the success story on greendish.com
👉 Read more on Biojournaal
👉 Interview with Everts Partycatering
