NEIL PIONEER | NON-DYED PIONEER

As we follow the way in the apparel industry by using conscious materials, caring for garment workers, designing for a better future, and maintaining transparency.

While we can't do it all, Berlin-based restaurant HAPPA is pioneering contemporary plant-based cuisine. They deliver exceptional service and outstanding flavors, proving that high-quality, heartwarming food can be achieved through plant-based, organic, and vegan meals.

We source 80% of our vegetables from Querfeld, which distributes so-called Culinary Misfits—produce that does not make it to retail due to imperfections, such as crooked cucumbers or heart-shaped potatoes—all in organic quality and perfect in taste. By purchasing from them, we have already saved over 5 tons of food in 2 years, and everyone who dines with us contributes to this effort—how cool is that! We also receive some produce from Plantage, a regional cooperative that practices biocyclic-vegan farming. Additionally, we ensure that all our suppliers have transparent supply chains and meet organic standards. As a certified organic restaurant, we are required to verify and document our entire supply chain and the certification of our suppliers.

We offer lunch and evening formats with 3- or 5-course menus, so we have a wide variety of dishes. However, pasta dishes (handmade for dinner, of course) are always popular, as well as our freshly baked, super airy focaccia and special vegan delicacies like our liver pate, delicious gravy, and bread dumplings. We serve many Alpine and Mediterranean dishes, all infused with the diverse culinary influences of Berlin standards. As a certified organic restaurant, we are required to verify and document our entire supply chain and the certification of our suppliers.