Sustainability
Care is something
we do.
The work to reduce food waste happens at the buffet. In the size of the dishes. In the refills. And in what we choose to prepare.
Smaller dishes.
Refilled more often.
Smaller dishes
Portions are adapted to the number of guests who actually arrive. Small dishes are refilled more often, leaving less food behind when the guests have gone.
More frequent refills
Small dishes are refilled more often, leaving less food behind when the guests have gone.
Seasonal ingredients
We build the menu around ingredients that are good right now. Vegetarian and lighter dishes are part of the selection.
Buying ingredients
The menu follows
the season.
We build the menu around ingredients that are good right now. Vegetarian and lighter dishes are part of the selection.
About the evidence
We describe practical working methods. Figures for waste reduction, organic produce and certifications will only be included once the documentation is confirmed.
Let’s talk
There is always room
for a conversation.
Tell us about your lounge and what you need. We can take it from there.
Write to us