OUR 10 COMMITMENTS FOR HEALTHY AND SUSTAINABLE FOOD BY END 2024
1
How? By monitoring closely our waste and its source & using every element of a product where suitable.
TO REDUCE FOOD WASTE BY 20% OR 0.12 LTR / COVER
2
How? By dealing directly with over 25 local growers / producers to create our menus & always searching for new partners.
TO SUPPORT LOCAL FOOD SUPPLIERS
3
How? By changing menus across all of our food outlets as the season changes.
TO USE SEASONALITY AS OUR MAIN CONCERN
4
How? By partnering with food organisations to supply us with edible produce such as Cope foundation gardens.
TO ENGAGE WITH LOCAL CHARITY PARTNERS
How? By working closely with suppliers to reduce packaging & providing ongoing training on waste segregation to avoid systematic waste.
5
REDUCE OUR NON ORGANIC LANDFILL WASTE BY 15%
6
How? By switching from cling film to reusable hard plastic to cover food, switching to biodegradable bags & avoiding single portion packaging across our hotels.
TO ELIMINATE
SINGLE-USE
PLASTIC
7
How? By making all elements of our dishes from scratch with ingredients coming from verified sustainable sources.
TO REDUCE THE USE OF PROCESSED FOODS.
8
How? By creating specific dishes which do not generate organic nor non organic by-product waste.
TO OFFER NO WASTE DISHES
9
How? By identifying where we can substitute animal based proteins with alternative sources. By increasing the use of beans and pulses through our food menus by 20%. How? By adhering to a strict equipment timetable and replacing defective equipment with new energy efficient equipment.
TO INCREASE SUSTAINABLE SOURCES OF PROTEIN
10 TO REDUCE OUR ENERGY IN OUR KITCHEN BY 20%
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