Andaz Amsterdam Prinsengracht sits in the charming heart of Amsterdam surrounded by the city’s iconic canals. With everything from the whimsical and quirky design by renowned Dutch designer Marcel Wanders, to its superb location and inspiring event spaces, the hotel is an ideal destination for business and leisure travelers alike.
Recently recertified by Green Globe, the hotel has devised ground-breaking green concepts that hone in on food waste reduction in fresh, imaginative and delicious ways.
At the start of the year, Andaz Amsterdam Prinsengracht’s Bluespoon launched its revolutionary zero-waste craft cocktails. Bluespoon bottles bio-sustainable lemonades created in flavours such as citrus-bergamot, ginger-lemongrass and strawberry-tarragon. The same principles taken in nose-to-tail cooking were applied to new root-to-leaf cocktails, which make the most out of the edible parts of a plant. Each Bluespoon cocktail is a conscious creation with its own story and is where the no-waste journey begins. Overripe fruits, stalks, peels, leaves and herbs that would otherwise be thrown away are transformed into bursts of flavour in sensational cocktails.
“The root-to-leaf sustainability movement at Bluespoon Bar doesn’t compromise flavor, but rather elevates it,” explains renowned Bar Manager, Martin Eisma.
Close the Loop Celebrations
Following on from Bluespoon Bar’s pioneering sustainable bartending approach, Close the Loop was launched in September. The aim of the event is to “close the loop” between the Bluespoon Bar & Restaurant, by taking a common ingredient from the Bluespoon Restaurant kitchen that would generally be discarded and using it to inspire not only an exclusive new cocktail but also to create a perfectly paired bite by Chef Sander Bierenbroodspot. Chef Sander elevates and celebrates each and every Dutch ingredient in dishes, and the local farmers, producers, and stories they encompass. Partnering with a well-known brand to amplify the hotel’s zero-waste message, these tempting drinks and appetizers are celebrated with a lively event open to the public on the 1st Thursday of every month.
By purchasing the most local products and spirits, the hotel’s footprint is also greatly reduced. As a finishing touch, the use of straws has been completely eliminated and guests are encouraged to do the same.
“After all, the first sip of a cocktail is most enjoyed when closer to the glass as the natural scent of the garnish enhances the experience,” added Mr Eisma.
Andaz Amsterdam Prinsengracht has its own Green Team who conduct bimonthly meetings where staff members are given opportunities to regularly brainstorm new strategies and participate in sustainable initiatives. To further reduce plastic consumption, the hotel joined Amsterdam’s IAmStrawless movement and kickstarted this initiative amongst all Hyatt properties worldwide. In addition, plastic bottles from all guest rooms are recycled along with paper collected from offices.
Not forgetting those in need in the community, hotel staff members prepare meals for the homeless each month to assist Koken in een andere keuken, a project of Amsterdam verbindt and part of the Stoelen project.
Visit amsterdamprinsengracht.andaz.hyatt.com for further information.
Cluster Marketing Communications Manager
Andaz Amsterdam Prinsengracht
Hyatt Regency Amsterdam
M: +31(0)20 523 1234