Inside the Nedstar kitchen with chef Jony

Fresh, seasonal, zero waste: Inside the Nedstar kitchen with chef Jony

World Environment Day is a reminder that protecting the planet starts with each of us. At Nedstar, sustainability isn’t just a promise — it’s embedded into everything we do, from the way we source our products to what’s on our lunch plates each day.

Meet Jony, Nedstar’s in-house chef and one of our sustainability champions. His food fuels the team, but it also reflects values we stand for: freshness, minimal waste, and conscious consumption.

Who is Jony?

If you’ve ever visited the Nedstar office around lunchtime, you’ve likely caught a whiff of something delicious drifting from the kitchen. That’s Jony’s magic.

He’s been cooking for the team since 2024 and his meals have quickly become a daily highlight. Raised and trained in Spain, Jony brings with him a deep-rooted respect for food and nature, and a belief that cooking can be a force for good. With a strong focus on organic ingredients, reducing waste, and keeping things fresh and seasonal, Jony proves that sustainability can be practical, delicious, and deeply rewarding.

1. How does sustainability impact your work as a chef at Nedstar?

“Everyone is different, but I believe we need to work together for the future. Cooking should go beyond the plate – how it’s sourced, ingredients, if it’s seasonal. I learned this already from growing up in Spain. And here in Amsterdam, we’re even one step forward. This pushes me to keep going and improving.”

2. How do you shop for ingredients?

“I try to use the freshest ingredients possible. At Nedstar, we follow the rule of working with bio food. I shop at a mix of markets and supermarkets, and often go straight to farmers for fresh fruit and vegetables. White asparagus is in season at the moment, it's organic, top quality, and perfect for this time of year.

On Wednesdays, I visit the local market to check the seafood and fish, I want to know how it’s been caught and where it comes from. I also pay close attention to packaging. If something comes in a tray, we return it to avoid waste.”

3. What practices make your cooking sustainable?

“I always plan ahead. I look at what’s in season, what’s affordable, what’s bio. Then I build a weekly menu around that. I also reuse ingredients as much as I can. We have a no-waste policy here. For example, if I make shakshuka one day, it might become a lasagna the next!”

One kitchen, big impact

Jony’s approach shows us that sustainability isn’t just about policies or certifications. It’s about mentality and making conscious decisions every day. From checking how fish is caught to transforming leftovers into new meals, his practices are thoughtful, consistent, and full of care.

This World Environment Day, we celebrate the many small actions that create big change. Thank you, Jony, for reminding us that sustainability truly does start at home (or in our case, the office kitchen).