Sustainability

Sustainability is at the heart of everything we do at komida. We believe that every step can make a difference and that delicious food can perfectly go hand in hand with respect for people, animals and the planet.

We have made a firm choice to exclude beef and other red meats from our menus. Additionally, we only use Belgian meat, carefully selected for origin and quality, and we serve only sustainably caught or farmed fish.

More than 50% of our offerings are plant-based and vegetarian, with vegetarian often being the default. For example, our Bolognese sauce is made with komida’s own vegetarian mince, now a well-known staple. Even our quinoa comes from a local farmer.

We cook exclusively with seasonal vegetables. At komida, you won’t find tomatoes or cucumbers out of season, but you will enjoy fresh ingredients at their peak. By consciously limiting the number of suppliers, we keep our ecological footprint as low as possible.

We serve water from the tap, free of charge at all our campuses. We do not sell bottled water and encourage the use of reusable water bottles.

We also make clear choices when it comes to packaging. Single-use packaging is minimized as much as possible. Through Vytal, we use a circular system for packaging and cutlery; free via an app and without a deposit.

We prioritize fair products and collaborate with partners such as JustBite. By carefully adjusting portion sizes, we prevent food waste. Any surplus gets a second life through the Too Good To Go platform.

Every day, we continue to look for ways to do better. Step by step, but always with taste, quality, and responsibility at the forefront.