How do you combine a quality hospitality concept with high ambitions for sustainability and socially responsible entrepreneurship? Greens in the Park, a new restaurant with garden in The Hague, responds to this challenge with their innovative business case. SILO supports the initiative.
Greens in the Park is being developed on the former mini-golf course in Westbroekpark in The Hague. The municipality demanded high ambitions from the potential candidates for redevelopment of the site. Greens was selected because the plan generates the most positive social impact for the neighborhood and the city.
The restaurant offers you delicious dishes prepared with fresh vegetables, herbs, and flowers from the adjacent gardens. The organic gardens are maintained by people who are at a distance from the labor market for social and/or health reasons. Investment of the revenues from the restaurant in the gardens makes Greens an integrated concept.
SILO has been working with Greens from the beginning on the development of the concept. Establishing a strong identity makes the initiative’s core values tangible. The overall experience of the cuisine, the gardens, and the park environment emphasizes the positive relation between people, nature, and food.
A high-craft intervention was designed for the restaurant interior. Made from 20 thousand small blocks of six different types of wood, it enhances the experience by connecting inside and outside. SILO also made the visual identity and the website which will be launched soon.
On May 30, 2018, Greens in the Park will be officially opened by the mayor of The Hague, Pauline Krikke. Greens will be open daily between 8 a.m. and 8 p.m. and is available for parties and other events.
Greens in the Park is an initiative of Robert-Jan Vermeulen, Djoeke Delnooz, and Wessel Tiessens. Claudia van Leest designed the sustainable restaurant building and DGJ Landscapes created the garden design.
A full case study will follow in the course of the summer.