Dutch Cuisine

What Dutch Cuisine does

Dutch Cuisine (Stichting Dutch Cuisine) is a Dutch non-profit foundation established in 2015 and headquartered in Lent/Nijmegen, with 14 employees, that operates a membership-based movement to transform Dutch gastronomy around five principles: culture, health, nature, quality, and value. The organization targets restaurants, caterers, and culinary educators, offering an annual membership (€240 ex VAT) that provides access to the Dutch Cuisine Academie, a 135-member WhatsApp community, the Dutch Cuisine Monitor (a digital self-assessment tool under development with HAS Green Academy, scheduled for 2026 rollout), an annual event, and a wall plaque. Its core sub-program, Biodiversiteit op je Bord (BOJB), operates a three-tier certification (Supporter, Partner, Ambassador) plus an annual Challenge competition, with partners including Wageningen University, KHN, SVH, WWF-Netherlands, Slow Food Nederland, and the Ministry of LNV.

The foundation's technology stack centers on the Dutch Cuisine Academie learning platform (videos, modules, recipes, workshops) with an AI-powered Dutch Cuisine Coach chatbot integration, the developing Dutch Cuisine Monitor for measuring restaurant sustainability performance, and a directory of affiliated Dutch Cuisine Restaurants. Distribution is purely domestic (Netherlands), executed through direct website sign-ups, event-based recruitment at Gastvrij Rotterdam and Dutch Cuisine Events, and channel partnerships with KHN, SVH, and hospitality wholesalers (Van Gelder, VHC Jongens). The Pioniers network showcases a high-profile roster of Michelin-recognized Dutch chefs (Sergio Herman, Jonnie Boer, Niven Kunz, Luc Kusters, Edwin Vinke, Emile van der Staak, Dick Middelweerd) who lend brand credibility.

Dutch Cuisine's revenue model is a non-profit subscription/membership framework, supplemented by partnership sponsorships (Rabobank, RVO, Vermaat/Compass Group, government departments) and grant-funded programs like Foodies for Nature. The 2025 Dutch Cuisine 2.0 relaunch explicitly shifted the organization toward greater measurability, visibility, and activism, with new strategic agreements signed with KHN and SVH to institutionalize Dutch Cuisine principles across hospitality and education sectors. No external investors, parent company, or disclosed revenue figures are present in the available data.

Name

Dutch Cuisine

Legal name

Stichting Dutch Cuisine

Website

https://dutch-cuisine.nl

Company type

Private

Founded year

2015

Operating status

Operating

Headcount range

11–50 employees

Short description

Dutch Cuisine is a Dutch non-profit foundation that operates a €240/year membership program for restaurants, caterers, and culinary educators built around five sustainable-cooking principles, the Biodiversiteit op je Bord sub-program, and an online Academie with AI Coach.

Ownership category

akta.pro rank

Product category

Sustainable Gastronomy Certification

NAICS

Full-Service Restaurants (722511), Caterers (722320), Special Food Services (7223)

SIC

Retail-Eating & Drinking Places (5810), Services-Membership Sports & Recreation Clubs (7997)

akta.pro primary industry

Farm-to-Table & Agritourism Dining Experiences (Farm Visits, Harvest Meals) (THAJAGAK)

akta.pro secondary industries

Fine Dining Restaurants (THAFACAA), Culinary Skills Workshops (Baking, Regional Cooking, Food Prep Skills) (THAJAKAE)

Keywords

• Sustainable gastronomy certification
• Culinary membership programs
• Biodiversity food sourcing
• Hospitality sustainability training
• Plant-based cooking standards

Headquarters

HQ city

Lent/Nijmegen

HQ country

Netherlands

HQ region

Europe

Offices1 record

Markets served

GTM type

B2B

Offering type

Services

Cost components

Personnel, Operations, Marketing or Sales, Technology or R&D, Others

Revenue model

1. Membership Fees: Annual membership fees from restaurants, caterers, and hospitality businesses. The foundation operates as a non-profit organization (stichting zonder winstoogmerk) and must cover all costs through membership fees and partnerships.

Pricing tiers

Go-to-market motion2 records

Distribution channels3 records

Marketing channels6 records

Core offering

Dutch Cuisine operates a membership-based sustainable gastronomy program for Dutch restaurants, caterers, and hospitality businesses. Members gain access to the five-principles framework (culture, health, nature, quality, value), the 80/20 plant-based ratio guideline, a community of chef pioneers, online education through the Dutch Cuisine Academie, an AI Coach, biodiversity certification tiers (Supporter/Partner/Ambassador), and measurement tools including the upcoming Dutch Cuisine Monitor.

Product overview

Dutch Cuisine is a non-profit foundation (Stichting Dutch Cuisine) organized around a core membership program and several interconnected sub-programs, platforms, and tools. The core program provides chefs and restaurants access to the Dutch Cuisine community, the five sustainable-cooking principles, a Quick Scan self-assessment, a WhatsApp community, annual events, and a wall plaque. On top of the core program, participating businesses can join the Biodiversiteit op je Bord (BOJB) sub-program with its own tiered membership (Supporter/Partner/Ambassador) and the annual BOJB Challenge competition. Education is delivered through the Dutch Cuisine Academie (online courses, workshops, and an AI Coach) and the Lezingen en Workshops (in-person events). A Dutch Cuisine Monitor (under development with HAS Green Academy) will provide a digital measurement tool for self-assessment against the five principles. The Inspiratie hub publishes editorial content, recipes, and news. The Pioniers (pioneers) network showcases leading chef ambassadors, and the Restaurants directory connects consumers with affiliated dining establishments.

Differentiator

Problem solved

Functional benefit

Products and services

• Dutch Cuisine Programma (Core Membership Program) The core annual membership program (€240/year excl. VAT) for chefs and restaurant entrepreneurs, providing access to the five Dutch Cuisine principles framework, a Quick Scan self-assessment tool, WhatsApp community, annual event, wall plaque, the Dutch Cuisine Academie, and eligibility for the Biodiversiteit op je Bord sub-program.
• Biodiversiteit op je Bord (BOJB) A sub-program for restaurants and caterers to participate at three levels — Supporter, Partner, or Ambassador — by meeting biodiversity-related menu rules, sourcing criteria, and guest communication requirements.
• Biodiversiteit op je Bord Challenge An annual competitive challenge inviting restaurants and caterers to demonstrate the most compelling biodiversity-friendly menu choices and creative guest communication, including judging, prizes, personal chef mentorship, and a knowledge session.
• Dutch Cuisine Academie
• Dutch Cuisine Lezingen en Workshops In-person educational events including workshops on no-waste cooking and Dutch regional products, delivered by Dutch Cuisine ambassadors to inspire and train sustainable cooking practices.
• Dutch Cuisine Monitor A digital measurement tool developed in collaboration with HAS Green Academy, designed to help participating restaurants and businesses self-assess their performance against the five Dutch Cuisine principles.

Quantifiable outcome

• 40% reduction in biodiversity loss since 1990 in Dutch agricultural areas - Dutch Cuisine addresses this through biodiversity-friendly sourcing
• +2 more outcomes

Named customers10 records

Segments4 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature3 records

Partnerships

24 partnerships are on record, tiered core and minor.

• KHN (Koninklijke Horeca Nederland)coreStrategic or Co-development Partner · 22 September 2025Partnership with KHN for broad anchoring of Dutch Cuisine principles in Dutch hospitality sector. KHN chairman Marijke Vuik signed cooperation agreement at Gastvrij Rotterdam 2025.
• SVH (Stichting Vakbekwaamheid Horeca)coreStrategic or Co-development Partner · 22 September 2025SVH director Ricardo Eshuis signed agreement to strengthen sustainable gastronomy education together with Dutch Cuisine and develop future-proof educational programs.
• HAS Green AcademycoreStrategic or Co-development Partner · 1 January 2025Collaboration on Dutch Cuisine Monitor development - a digital measurement tool for restaurants to assess their performance against the five principles.
• Slow Food NederlandcoreStrategic or Co-development Partner · 1 January 2025Support for Ark van de Smaak (Ark of Taste) - catalog of endangered culinary heritage. Over 100 Dutch products now listed, connecting biodiversity preservation with gastronomy.
• Ministerie van Landbouw, Natuur en Voedselkwaliteit (LNV)coreStrategic or Co-development PartnerGovernment ministry collaborating on Biodiversiteit op je Bord program and Foodies for Nature initiative.
• WWF-NetherlandscoreStrategic or Co-development PartnerCollaboration on Foodies for Nature initiative - making young adults aware of the relationship between food production/consumption and biodiversity.
• Naturalis Biodiversity CentercoreStrategic or Co-development PartnerExpert partner for Biodiversiteit op je Bord program - providing biodiversity expertise and criteria validation.
• RVO (Rijksdienst voor Ondernemend Nederland)coreStrategic or Co-development PartnerGovernment partner for Biodiversiteit op je Bord Challenge 2026.
• Vermaat (Compass Group)coreStrategic or Co-development PartnerCatering partner for Biodiversiteit op je Bord Challenge 2026.
• Wageningen University ResearchminorStrategic or Co-development PartnerAcademic partner for research and development of sustainable food systems.
• Fontys University of Applied SciencesminorStrategic or Co-development PartnerEducational partnership for hospitality education development.
• Gemeente AmsterdamcoreStrategic or Co-development PartnerPartner in Amsterdamse biodiversiteitsweken horeca - supporting local restaurants in biodiversity-friendly practices.
• VHC JongenscoreChannel Partner/ Reseller/ DistributorHospitality wholesaler in Noord-Holland working to include more biodiversity-friendly products in assortment.
• Van Gelder Groente & FruitcoreChannel Partner/ Reseller/ DistributorPartner for Biodiversiteit op je Bord - helping hospitality and catering businesses serve more biodiversity-friendly products.
• BookDinnersminorChannel Partner/ Reseller/ DistributorRestaurant platform promoting Biodiversiteit op je Bord participants.
• BionextminorStrategic or Co-development PartnerOrganic sector organization supporting biological/biodynamic products in the program.
• Caring FarmersminorStrategic or Co-development PartnerOrganization of farmers committed to caring agricultural practices.
• VogelbeschermingminorStrategic or Co-development PartnerBird protection organization supporting biodiversity in food systems.
• Gemeente GroningenminorStrategic or Co-development PartnerLocal government partner for sustainable food initiatives.
• Gemeente RotterdamminorStrategic or Co-development PartnerLocal government partner for sustainable food initiatives.
• Provincie Noord-BrabantminorStrategic or Co-development PartnerProvincial government partner for sustainable food and agriculture.
• We're SmartminorStrategic or Co-development PartnerSustainability rating organization - connection to Planetary Health Diet discussions.
• We're Smart WorldminorStrategic or Co-development PartnerInternational sustainability recognition organization - Emile van der Staak of De Nieuwe Winkel associated.
• My TreatsminorOthersSustainability-focused partner for food system transformation.

Scale indicators4 records

Recent moves6 records

Expansion highlights5 records

Direct peers

• Slow Food International: Global non-profit movement for good, clean, and fair food. Dutch Cuisine partners directly with Slow Food Nederland on the Ark van de Smaak program, and they share the same theoretical foundation (local, seasonal, biodiversity-focused gastronomy) and the same non-profit membership model.
• We're Smart World: Belgian/Dutch-origin sustainability rating organization for plant-forward restaurants. Listed as a partner of Dutch Cuisine, it operates a ratings/recognition system for restaurants emphasizing vegetables — directly overlapping with Dutch Cuisine's 80/20 principle and Pioneers network.

Others

• Compass Group: Largest global contract foodservice company. Its subsidiary Vermaat is a Dutch Cuisine partner on the BOJB Challenge 2026 — illustrating how Dutch Cuisine plugs into institutional catering. As a scaled industry counterpart, it represents the commercial end of the value chain Dutch Cuisine seeks to influence.

Broad incumbents

• Soil Association: UK-based charity certifying organic food and farming, with a long-running Food for Life program targeting restaurants and caterers. Conceptually similar to Dutch Cuisine's BOJB program with sustainability certification tiers for hospitality operators.
• B Corp: Global certification for businesses meeting verified standards of social and environmental performance. While not hospitality-specific, B Corps in the food and restaurant space partially compete with Dutch Cuisine's value proposition to sustainability-driven operators.
• KHN (Koninklijke Horeca Nederland): Royal Dutch hospitality industry association — the largest trade body for Dutch horeca. While Dutch Cuisine is a partner of KHN, KHN is also a broader incumbent that channels member benefits, advocacy, and services that could overlap or compete with Dutch Cuisine's offering.
• Green Key: International eco-label for tourism and hospitality businesses, including hotels, restaurants, and conference centers. Competes for the same sustainability-conscious hospitality member base in the Netherlands with a more established international brand and broader scope.
• James Beard Foundation: US non-profit focused on culinary excellence, sustainability, and chef education. While US-based, its mission around sustainability, chef recognition, and food education is structurally aligned with Dutch Cuisine's combination of credibility, education, and movement-building.

Emerging players

• ProVeg International: International food awareness organization working with hospitality and food service to accelerate plant-based and alternative protein adoption. Overlaps with Dutch Cuisine's 80/20 plant-based principle and engages restaurants and caterers on menu transformation.

Regional players

• EKO / Skal: Dutch organic certification body (Skal) under the EKO quality mark. Also serves Dutch food businesses with sustainability credibility, and is a comparable 'trust mark' in the same Dutch market, though focused on organic certification rather than broader culinary principles.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key risks6 records

Key highlights6 records

Customer concentration

• LinkedInlinkedin.com/company/dutch-cuisine
• Instagraminstagram.com/dutchcuisinecommunity

Revenue estimate

Valuation estimate

Number of profiles

Profiles5 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Dutch Cuisine