Sustainability

At Aedes we believe that the past, present, and future should co-exist harmoniously. De Durgerdam is a great example. Once the lively hub of the fishing village, its light had begun to fade. We’ve revived it for a bright new future by taking bones from the past, creating an idyll for today, whilst safeguarding the building for over 250 years. Achieving this is a process and requires several actions in all different stages from development to operations. Some are related to the building, some related to our people and the experience we offer, but all equally important. 

Sustainability at De Durgerdam

At De Durgerdam, sustainability starts with the building—but it doesn’t end there. We go above and beyond industry standards, taking a top-to-bottom approach to sustainable design, construction, and daily operations. Housed in a 250-year-old inn, the hotel has been carefully restored with a light touch: salvaged wood, reclaimed tiles, and bricks from the original structure form the foundation of a space that feels both rooted and renewed. Our commitment has been recognized with Green Globe certification, a testament to the care we put into every detail.

Stairs at De Durgerdam prior to renovation
Ceiling at De Durgerdam before prior to renovation
Walls at De Durgerdam prior to renovation

Sustainability at De Mark

We cook with what is fresh, seasonal, and nearby, from local farms, our gardens, and producers who share our respect for the land. Every ingredient is a conscious choice selected for its quality and origin. Wines and drinks follow the same thinking: from thoughtful European producers. We compost scraps, cut waste, and don’t just reduce impact, we rethink it. Sustainability runs through every part of De Mark, not just the plate. From materials to the smallest details, we choose thoughtfully—because the environment we eat in matters as much as the food itself.

De Mark is craft, curiosity, and care. No secret sauce, just honest food, relaxed hospitality, and respect.

Some examples of what we do:

  • The building runs entirely gas-free and is heated with air-source heat pumps, saving over 100,000 kg of CO₂ emissions each year.
  • 32 rooftop solar panels generate approximately 11,000 kWh of electricity annually.
  • All appliances are AAA-rated; lighting is fully LED; and smart systems manage heat recovery and motion-activated energy use.
  • Windows are fitted with ultra-thin Fineo glass—preserving the historic look while providing triple-glass insulation.
  • We’ve raised a listed building from a G to an A+ energy label, without compromising its original character.
  • Our Hydraloop system recycles over 150,000 litres of greywater each year, used to flush toilets throughout the hotel.
  • During construction, we reused everything we could—from façade cladding and window frames to bricks, tiles, and timber.
  • Many of our floors are made from reclaimed wood, including salvaged planks from the building itself.
  • Virgin materials are avoided wherever possible, and when new materials are needed, we follow a strict purchasing policy: durable, FSC-certified, and local or European in origin.
  • Materials and fittings throughout the hotel—structural to decorative—were designed for disassembly and reuse.
  • All rooms are ventilated with smart systems and have operable windows for fresh air and temperature control.
  • Interior temperatures are managed through an automated system that balances energy efficiency with comfort.
  • Rooms feature locally sourced materials and are dressed in GOTS-certified organic linens.
  • Instead of printed brochures, in-room guides are offered digitally to reduce paper use.
  • Uniforms are made from recycled materials—like MUD Jeans, which use 100% recycled cotton.
  • We’ve planted native trees and plants around the property to help regenerate local biodiversity.
  • Electric bikes, electric boats, and train travel rewards offer low-impact transport options for both guests and staff.
  • Daily meals for the team are prepared in-house, reducing packaging waste and building community.
  • We support our employees with discounted housing and sustainable mobility solutions.
  • We are proud to be officially Green Globe certified.
  • Our goal is to be 80% zero-waste by the end of 2026.
  • Our menu is guided by the seasons, with vegetables often taking center stage.
  • When we serve fish or meat, we choose the most sustainable options available.
  • We celebrate local and foraged ingredients through signature dishes like our Tomato Tartare and “onkruidenboter,” a wild herb butter made with edible weeds.
  • Nothing goes to waste: trimmings and scraps become compost, preserves or snacks.
  • We work closely with producers who share our values of quality, sustainability, and care for the land.
  • Our drinks are chosen with the same mindset: Dutch whiskies and European wines, selected for character, origin, and conscious production.
  • A compost machine processes food waste from the restaurant into fertilizer for our herb garden, and enough to share with our neighbors.
  • Much of our furniture is restored or repurposed, and we choose reuse over replacement wherever we can. Tiles come from local makers, plates are handcrafted by a nearby ceramic artist, and linens are made from organic cotton and linen sourced with care.
  • We use woodfire to grill, smoke, and slow-cook. We ferment and pickle to preserve. The result? Unpretentious dishes created from local ingredients that simply taste good.

Sustainability Memo

An Aedes Place