On May 30, 2018, Greens in the Park, a new restaurant with garden in The Hague, was officially opened. Mayor Pauline Krikke symbolically harvested the first vegetables from the garden and brought them to the kitchen.
SILO has been working with Greens to develop the concept for a sustainable and socially responsible restaurant concept.
Greens in the Park has been 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.
“Greens in an example of the impact economy. To combine a sustainable restaurant with a vegetable garden in which people with a distance to the labor market can work is new. We are proud to have this innovative concept in The Hague,” said mayor Krikke.
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 identity has been implemented in the interior, the branding, and the website. The overall experience of the cuisine, the gardens, and the park environment emphasizes the positive relation between people, nature, and food.
An eye-catching ‘high-craft’ intervention enwraps the kitchen: a fitting image made up of 20 thousand pixels in six different types of wood.
On weekdays, Greens is open between 8 a.m. and 8 p.m; on weekend from 9 a.m. until 8 p.m. The venue can also be booked 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.