In order to avoid any waste, we have a controlled purchasing policy directly linked to our order book. We try to calculate as accurately as possible and our internal management practices First In First Out, which improves inventory management.
In addition, our sales staff apply the basic principles of sustainable food. The menus are always composed according to the season. We and our suppliers are careful to ensure that the fish are not endangered species.
We take care to use local, organic and/or fair trade products if they are available and have the desired level of quality.
Quality takes precedence over price when choosing a product.
Our partners know our desire to have local products and are, for the most part, sensitive to the theme of sustainable development. Some of them have developed a large organic range. Whether it is meat or vegetables.
Since 2009, we have reduced the portions of meat offered to our customers. We try to offer balanced and healthy menus. All our proposals contain vegetarian dishes.
We work as much as possible with raw products, delivered in bulk. This approach allows us to limit the amount of packaging. Generally speaking, our employees are regularly reminded that waste is harmful to the environment and represents a long and short term financial and ecological cost for our customers as well as for us.