Goals and Objectives

Considering environmental issues in all our operations

We cooperate with our staff, business network, and our customers for the good of the environment. Our management is committed to following our environmental programme and is responsible for taking environmental issues into consideration in all our operations. Environmental issues are on the agenda in all regular meetings with our personnel, business partners, and customers.

Procurement, Safety, and Planning

We use procurement criteria to help us ensure our entire chain of production works in a responsible manner. The criteria take environmental issues into consideration. Our restaurants monitor all their actions, follow purchasing criteria when ordering goods, and follow recipes accurately. This way we can observe the origin and quality of our ingredients and packaging materials, and make sure our methods of working are consistent. When purchasing appliances and planning our kitchens, we take into consideration both their energy efficiency and life span.

Cutting Down Transportation

We centralize our purchases and buy in bulk to have fewer shipments. We try to have goods from different suppliers delivered at the same time. When ordering products, we also take notice of midweek holidays.

Using Less Energy and Water

We work in an energy and water-efficient way. Our cooking and dishwashing processes are constantly developed to make them more energy efficient. This is seen for example in our recipes as well as detailed job descriptions for each shift. We are looking for suitable energy meters and monitors to help us follow the effects. Our offices surpass the general WWF Green Office guidelines, and we rent our business premises in environmentally friendly, LEED Gold certified properties.

Producing Less Waste, Recycling More

We take into consideration the amount of packaging material, and prefer buying goods with recyclable packaging material. All our restaurants have a waste management programme to decrease the amount of waste and to improve sorting. We also instruct our customers to decrease the amount of waste they create. We try to avoid using disposable plates and cups, and whenever possible, use computer software, e-mail, scanning, and online documents in all our operations to avoid using paper. We try to create only 100% recyclable or waste-to-energy usable waste.

Training Our Personnel According to the Environmental Programme

We invest in educating our personnel, and encourage them to be active and make initiatives when it comes to environmental issues. Environmental training is part of our orientation programme as well as our self-monitoring plan. We reward our employees for taking actions and making initiatives in protecting the environment. Out personnel, customers and business partners are regularly informed about the effects of our environmental policy, plans for development, and current goals and objectives.

Taking Environmental Effect and Responsibility into Account

All our restaurants serve vegetarian food daily, and we only use MSC certified fish to reduce the environmental and climate effects of our ingredients. We use Finnish and local products whenever it is reasonable and cost-effective considering our production processes. We are responsible in all our choices, and always consider production, transportation, and social factors in our purchases.