Dare to invest sustainably.

Universeum's Head Chef Myrthe Put is passionate about sustainable gastronomy. She has a simple basic rule: start with what you already have. It's a philosophy shaped by a deep conviction that the food we eat matters to the planet we share. Meet the chef who cooks with his conscience as a compass.

The menu starts in the fridge.

At Universeum's restaurant, every menu does not start with inspiration from a recipe or a trend – but with a visit to the fridge and warehouse. What do we already have? What do the suppliers have in surplus? It's a mindset similar to how many of us cook at home, but it's unusual in the restaurant world.

"We have a close relationship with our suppliers, who'LL get in touch when they have a surplus, which reduces food waste early in the chain. I prioritize local and seasonal over organic when a balance is required. For example, I would rather choose Swedish asparagus – even if it is not organic – than import organic asparagus from Peru."

– Myrthe Put

Sustainability is not expensive – it's smart.

A common misconception is that sustainable work costs more. Myrthe Put thinks the opposite: with good planning, it can actually save money. For her, it's also about the whole family having a good experience. Universeum's guests are largely families with children, and just as much care is given to the children's menus as to the adults.

But if you ask what is most important to the restaurant's success, the answer is neither the menu nor the ingredients – it's the team. Having fun, feeling respected and being allowed to make mistakes – that's how you learn, and it's reflected in the food and the guest experience.

Four decisions that changed everything.

Some changes are simple but have a big impact. Myrthe Put highlights four decisions that have really made a difference at Universeum's restaurant.

Remove beef from menu.

The restaurant's goal is to keep the average carbon footprint per dish below 1.0 kg CO₂, and the single decision to remove beef almost got them there at once.

Weigh the food waste.

It changed the whole mindset in the kitchen. Onion skins that were previously thrown away are now used to make onion salt. The salad buffet was removed. Nothing is self-evident waste anymore.

Switch to smaller plates.

It sounds trivial, but the results were clear. Portions that looked too small on large plates led to guests asking for more – and the "extra" was exactly what was then left behind. The same portion on a smaller plate is perceived as balanced.

Change of event concept.

Instead of fixed menus, guests now only choose the type of protein. The rest of the menu is set about a week before the event, based on what the kitchen and suppliers already have. It reduces purchases, waste and preparation time all at once.