Rob & Bob Fair Food

Koppert Cress, a pioneer in edible plants and microgreens, wanted to create a space where employees could meet, recharge, and enjoy nutritious meals that reflect the company’s values of vitality and sustainability. Conceptional was asked to develop a multifunctional staff restaurant concept that would bring these principles to life.

The result is Rob & Bob Fair Food — a concept grounded in the philosophy of the Dutch Cuisine movement, where the ratio of vegetables to meat is 80/20. Every meal includes at least 150 grams of vegetables, encouraging healthy eating habits while maintaining taste and creativity.

Greenery plays a key role in the restaurant’s design, reinforcing the connection between fresh produce, wellbeing, and a positive working environment. The space serves as a living expression of Koppert Cress’s mission: to nurture health, innovation, and togetherness through food.