Pilot plant-based restaurant a great success during GreenTech

During GreenTech, RAI Amsterdam tested a unique catering concept: a fully plant-based restaurant. Fresh, tasty, and surprisingly delicious food — and it turned out to be a hit.

The menu featured dishes like roasted eggplant with gyoza, butternut squash with herb salsa, and a fresh soba noodle salad — all generously topped with healthy sprouts. These meals were eagerly enjoyed by trade show visitors from both the Netherlands and abroad, many of whom weren’t even consciously seeking out a plant-based option.

After calculating our footprint a few years ago, establishing a plant-based restaurant was identified as one of the ways to reduce it.

“As soon as you put the word ‘plant-based’ on a plate, some people turn away,” says Kim Schotborgh, Exhibition Manager of GreenTech. “But if they just see something delicious, they become curious. That’s exactly the strength of this pilot.”

Local, circular, and seasonal
The concept was developed by Executive Chefs Rientz Mulder and Paul Conijn of RAI Amsterdam. Together with their team, the Basement Chefs, they’ve been cooking sustainably for years, using regional products whenever possible. Ideally, ingredients come from within a 60-kilometer radius of the convention center — think seasonal vegetables, cheeses from local farmers, and products from partners like Koppert Cress and Ridammerhoeve in the Amsterdam Forest.

For the chefs, sustainability also means avoiding food waste, creating a positive impact, and staying socially engaged. Ripe bananas left over from other events are transformed into banana bread by participants in the social initiative

Prepared with care.
The Basement Chefs also regularly cook with surplus ingredients for the Salvation Army. “We create dishes based on what’s still in the fridge. No leftovers — just really good food.”

Not a mission, but a passion
“It’s not about numbers or ESG scores,” says Mulder. “We want to show that plant-based eating is normal — and, above all, delicious.” And that starts with top-quality ingredients, a passion for the craft, and the freedom to experiment. The kitchen team enjoys all of that at the RAI.

International appreciation
The response to the pilot was overwhelmingly positive. One Dutch visitor said it was “much better than a burger,” while a Norwegian colleague appreciated “finally eating vegetables during a busy trade fair day.” The roasted eggplant was the crowd favorite. A Spanish guest even returned several times for more. And two Iranian visitors were emphatic: “If it opened again tomorrow, we’d be back.”

What’s next?
Whether the GreenTech restaurant will return at future trade shows is currently being explored. In any case, the pilot clearly demonstrated that plant-based dining can go hand in hand with a great guest experience and high quality. “I always look at the chefs and the guests,” says Mulder. “If both are smiling, I know enough. And I saw that a lot in the past few days.”

About GreenTech Amsterdam
GreenTech Amsterdam took place from Tuesday, June 10 to Thursday, June 12, 2025. The event is a global meeting place for professionals in horticultural technology, focusing on the key challenges faced by growers today.

Want to know more about RAI Amsterdam’s sustainable initiatives?
Visit our CSR page or follow us on LinkedIn for updates on innovations in our kitchens and on the exhibition floor.