MY COMMITMENTS TO SUSTAINABILITY

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Ingredients

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Making an effort and an obligation to support non-GMO farms. Wherever I work around the world I am advancing towards the clean food movement sourcing  Ingredients and building good relationship with my suppliers.

Avoiding using  Plastics supplies has much as possible in all my kitchens and Restaurants.

 

Standards

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The standards and trainings are done accordingly on all recipes cards of my chefs. 

With the supplier’s, an operation procedure are in place to have a monthly visit to our supplier’s facilities and also meeting the local farmers, I am increasing  my knowledge and sharing it with the team on the environmental issues and how we can positively effect the movement to the right direction and making sure that our customers are eating safe and quality at a good value. 

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Commitment

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I am committed to examining each aspect of my Kitchens to determine the cause and effect of what I do each day with the goal of erasing our carbon footprint and focusing on the health and well-being of my guests.

 

For the carbon footprint working with locals is a very good saving already 

They can’t plant nearly all my needs in vegetables, herbs and flowers. 

 

Concerning the Poultry, they are local most of the time with a partnership with the hotels that I have work with.

We help the local farming with our training and knowledge of the food industry.

I have more most of the time near  the seaside and my seafoods suppliers was few local fisherman and I worked with the catch of the day.