Energy and climate sustainability at Stadsjochies

Energy and climate sustainability at Stadsjochies

17/03/26

At Stadsjochies, sustainability is at the heart of everything we do. Our Kastaurant, the Urban Farm and our Greenhouse Shop are managed daily with respect for nature, food and energy. Our team of growers, cooks and catering staff work together towards one goal: to operate as sustainably as possible. We continuously ask ourselves: how can we do it even better?

Even five years after opening our restaurant, we are not standing still. We keep looking for new techniques, improvements and smart solutions to reduce our impact on the climate. On our own premises, we have therefore implemented several sustainable systems that generate energy, reuse heat and heat our building efficiently.

Reusing heat from the kitchen

One of the ways we save energy is by recovering heat from the kitchen. A lot of heat is released during cooking. Instead of losing it, we capture the warm air through a system with odour and grease filters. Using heat pipes and a heat recovery system, this heat is reused to heat our restaurant and greenhouse.

This means that energy that would normally go to waste is reused with us. In this way, we use the heat from our own kitchen as efficiently as possible.

Generating your own renewable energy

There are 260 solar panels on the roof of Stadsjochies. With these, we generate a large part of our own electricity. To make optimal use of this energy, we store the generated power in three large batteries of 15 kW each. This allows us to use our own sustainable energy even when the sun is not shining.

With this combination of solar panels and energy storage, we are making our business less and less dependent on external energy sources.

Jan tells you more!

Gas-free heating

Stadsjochies operates completely gas-neutral. Instead of gas, we use various sustainable systems to generate heat.

For instance, we use a pellet stove that heats the buffer tank with an efficiency as high as 96%. Burning pellets releases relatively little CO₂, making it an efficient and sustainable heat source.

In addition, we use heat pipes that capture solar heat. Through a liquid (glycol), this heat can reach temperatures of up to 120 degrees. As with a central heating system, this heat is stored in a buffer tank. From that buffer tank, we can use water of around 85 degrees from the tap, for example.

An electric heat pump also contributes to our heat supply. It converts electricity into heat and is an important part of our sustainable energy system.

Smart heat distribution

The heat stored in the buffer tank is then distributed throughout the building via low-temperature radiators. These radiators do not require a traditional central heating boiler. The buffer tank circulates hot water, heating the restaurant efficiently and energy-efficiently.

Conscious choices in lighting

Sustainability is also in the little things. We use LED lighting in all areas of Stadsjochies. LED lights consume much less energy than traditional lighting and have a long lifespan. This not only reduces our energy consumption, but also the amount of materials that need to be replaced.

Working together for a smaller ecological footprint

Our team works daily to reduce our carbon footprint. Thanks to our solar panels, we largely supply both the restaurant and the cultivation company with our own renewable energy. At the same time, we continue to look for ways to further reduce our energy consumption.

Beyond energy, we also think about climate impact. For instance, we try to minimise the distance our ingredients travel. By growing locally and working with short chains, we reduce transport and thus CO₂ emissions.

Sustainability is not an end point for us, but an ongoing process. We continue to learn, improve and invest in solutions that contribute to a future-proof restaurant and a healthier climate.

View our sustainability map