The Distributor - Restaurant

We visited the restaurant ‘het Kompas’ as this is the first restaurant that started using locally grown foods. We asked him how it’s possible for him to survive as an restaurant and he said it can be difficult because it is more expensive. A lot of restaurants are underselling themselves to get customers, but most of them haven’t made any profit in five to ten years. We asked him about a food brand and he didn’t really believe in this as their aren’t really sanctions or no one tells the other to chance, since they’re still your neighbours.  We also asked him if he believed in a food cooperation (something like Teso) where everyone can get a share and vote what needs to be done on the area of food.