Johan Cruijff ArenA

De Verspillingsfabriek: where sustainability, flavour and social craftsmanship come together

Published at 27 November 2025

At De Verspillingsfabriek, every vegetable gets a second chance. Damaged courgettes, bumpy pumpkins or onions that just don’t meet the usual standards, at De Verspillingsfabriek they don’t end up as waste, but become the heart of new dishes. Culinary partner Hutten transforms these rescued vegetables into pure soups and sauces, without artificial additives and with respect for what nature gives us.

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From waste to sustainable value

Food waste is one of the biggest sustainability challenges worldwide. At De Verspillingsfabriek, this challenge is turned into daily impact. By saving residual streams from destruction, hundreds of kilos of vegetables are given a circular future. The result: products that are not only delicious, but also contribute to lower CO₂ emissions and a more efficient use of resources.

No vegetable wasted, no talent lost

Here, sustainability goes beyond preventing food waste. De Verspillingsfabriek invests in people. Employees with a distance to the labour market play an important role in the production process. Their craftsmanship, dedication and growth form an essential ingredient of every product that leaves the factory. This creates a place where both vegetables and talent can truly flourish.

Building an inclusive, circular future together

The Johan Cruijff ArenA consciously chooses partners that align with our sustainable direction. Together with Hutten and De Verspillingsfabriek, we strengthen our ambition to stimulate circular supply chains and to achieve social impact.