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Free truffle polenta lunches offered at Westland's Koppert Cress
🇳🇱 Netherlands /Culture & Society

Free truffle polenta lunches offered at Westland's Koppert Cress

From NRC Handelsblad · () Dutch

Translated from Dutch, summarized and contextualized by DistantNews.

At a glance

In-depth Sources not specified Context piece
  • Koppert Cress in the Netherlands offers free, healthy lunches to its employees, aiming to promote well-being and healthy eating habits.
  • The company's owner, Rob Baan, believes in making the Netherlands the healthiest country globally and advocates for increased vegetable consumption.
  • Despite initial resistance from some employees, the free lunches featuring diverse, healthy options are gradually changing eating habits, with the company having won a legal battle to offer these meals tax-free.

At Koppert Cress in the Westland region of the Netherlands, the canteen has been transformed into a restaurant offering a unique perk: free, healthy lunches for employees. The initiative, spearheaded by owner Rob Baan, aims to foster a culture where "gastronomy and horticulture meet," according to spokesperson Natasja van der Lely.

gastronomy and horticulture meet

— Natasja van der LelyDescribing the concept behind the Koppert Cress canteen.

Baan harbors an ambitious vision: to make the Netherlands the healthiest country in the world. He champions increased vegetable intake, noting that the average Dutch person consumes only 150 grams daily, far short of the recommended 300 grams. The free lunch program directly addresses this, providing employees with nutritious meals during the workday.

Offering free lunches in the Netherlands typically incurs significant taxes. However, Rob Baan successfully challenged this in the High Court, arguing that a healthy lunch contributes to good employer practices and occupational health and safety policies. This legal victory allows Koppert Cress to provide these meals tax-free.

We want to make the Netherlands the healthiest country in the world.

— Rob BaanStating his ambitious goal for the nation's health.

Initially, some employees, affectionately referred to as 'De Hans' by Van der Lely, were hesitant to embrace the healthier options, preferring traditional Dutch fare. However, the availability of diverse and appealing dishes like truffle polenta, oyster mushrooms, and naan bread with chickpeas has gradually encouraged them to try new foods. Even long-time employees like Aad Bronswijk, who has worked there for 28 years, are part of the experience, meticulously spreading basil butter on his bread.

150 grams instead of the necessary 300 grams.

— Natasja van der LelyHighlighting the average Dutch person's low vegetable consumption.

While some employees like Frans Dijksman acknowledge the statistical benefits, they also point out that healthy eating at work needs to be complemented by healthy choices throughout the day. Nevertheless, the program at Koppert Cress stands out in the Westland region, offering an extensive and complimentary lunch that goes far beyond the simple cookie often provided at 3 p.m. at other companies.

We call the general Dutch person who resists 'De Hans'.

— Natasja van der LelyExplaining the nickname for employees resistant to new food choices.
DistantNews Editorial

Originally published by NRC Handelsblad in Dutch. Translated, summarized, and contextualized by our editorial team with added local perspective. Read our editorial standards.

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