We’re celebrating World Vegan Day!
Net Impact Amsterdam has partnered with Yerba, Dierenwelzijnscheck, and Cityplot, to dive into the effects that our food choices have on the environment and social well-being.
We know commercial agricultural systems and mainstream consumption choices put great stress on natural resources and biodiversity, jeopardize human health, and can be deeply inefficient at transferring energy and nutrients from one source to another.
Join us for a four-course vegan dinner and wine pairing with Dierenwelzijnscheck and Cityplot, plus several other experts in the field of regenerative and ethical agricultural systems. Over dinner, these experts will explore their vision for an inclusive shift in the way our food is produced and will introduce the roles that consumers can play in actively prioritising sustainable practices. Presentations are followed by a light guided table dialogue.
The menu has been uniquely conceived for this event by Chef Walter Marskamp and is 100% plant-based. Programme below.
Herba Vora comes from the Latin word ‘Herba’, meaning plants, and ‘Vora’, meaning to devour.
Each course is served over an expert presentation and followed by a light guided table dialogue.
19:00-19:30 | Hors d’oeuvres, bubbles, and socialising | Welcome messages by Net Impact Amsterdam and Yerba
19:45-20:15 | First course served | Presentation about animal welfare practices and standards of Amsterdam restaurants by Dierenwelzijnscheck
20:15-20:45 | Second course served | Presentation about city permaculture and local food co-ops by Cityplot
20:45-21:15 | Third course served | Speaker to be announced
21:15-21:45 | Fourth course served | Speaker to be announced
21:45-22:30 | Socialising and closing remarks
Located off Amsterdam’s Museumplein, Yerba is a plant forward restaurant space for creative, seasonal dining.
Opening February 2018, chef Walter Marskamp (Wilde Zwijnen, Hoxton Hotel) teams up with Fraiche Hospitality (Restaurant Fraiche, Staring at Jacob) to bring you YERBA: a plant forward space offering root to seed sustainable eating.
They care about exciting and engaging food, based on the finest vegetables and edible plants of the season. They prioritise growing their own, working with local producers, farmers and fishermen, and presenting the best new alternative dining.
Yerba offers a seasonally changing a la cart tasting menu or allow their chef to create your meal. Available as vegan, vegetarian or omnivore.