We’re committed to understanding our impact and finding practical ways to reduce it across our restaurants, meeting rooms, event spaces, and bedrooms.
Food waste is one of the biggest environmental challenges facing hospitality, so we pay close attention to what we buy, prepare and serve. Careful purchasing, menu planning and stock management all help us reduce unnecessary waste, while recycling and better use of ingredients help us get more value from the food we buy. We’re continually looking for new ways to reduce waste across our kitchens.
The choices we make in our kitchens matter. We aim to increase the use of plant-based ingredients, source seafood responsibly and consider the environmental and ethical credentials of our suppliers. We’ve also trialled carbon labelling on our menus, giving customers more information about the environmental impact of their food and helping them make more informed choices.
We’re always looking for practical ways to use fewer resources. This includes investing in energy-efficient kitchen equipment and induction cooking, reducing single-use plastics and choosing recyclable or compostable packaging where appropriate. We also encourage our teams to think about sustainability as part of their everyday work and to identify small changes that can make a difference.
Travel is another part of our environmental impact. We encourage our teams and customers to consider lower-carbon ways of getting around Jersey, including walking, cycling and public transport. We also support sustainable travel for our teams, including grants to help employees purchase refurbished second-hand bikes.
There’s no single solution to making hospitality more sustainable. We believe progress comes from continually making better choices, reviewing what we do and looking for opportunities to improve.
