We have defined the following environmentally-friendly strategies towards sustainability:
WASTE
1. To separate all waste according to the correct recycling procedures
2. To separate all cooking oils and to send them to the certified entities in order to recycle them
3. To collect all cork stoppers so they can be up-cycled by the Green Cork programme
4. To implement progressive reduction of single use plastics (i.e. discontinuing plastic water bottles;
finding alternative solutions for take away boxes; avoiding packaged food).
WATER
1. To have eco-friendly flushing systems in the bathrooms
2. To equip all taps with a reduction system and a timer
3. To daily monitor all equipment to avoid and/or detect leaks
4. To use the dishwashers only when at full capacity.
ELECTRICITY
1. To equip our facilities with LED and MicroLED lights for lower electricity consumption
2. To install in all bathrooms movement sensors to avoid energy waste
3. To have all electrical equipment regularly checked
4. To use Ecube technology in all our refrigeration equipment.
GAS
1. To equip our facilities with low gas consumption systems
2. To install a thermostat valve in the gas equipment to switch on and off when needed.
DETERGENTES
1. To use table cloths with anti-stain material to reduce the consumption
of bleach and other detergents, subsequently having shorter wash cycles.
2. To have all dishwashers equipped with a specific dosage system avoiding detergents waste.
We have defined the following environmentally-friendly strategies towards sustainability:
WASTE
1. To separate all waste according to the correct recycling procedures
2. To separate all cooking oils and to send them to the certified entities in order to recycle them
3. To collect all cork stoppers so they can be up-cycled by the Green Cork programme
4. To implement progressive reduction of single use plastics (i.e. discontinuing plastic water bottles;
finding alternative solutions for take away boxes; avoiding packaged food).
WATER
1. To have eco-friendly flushing systems in the bathrooms
2. To equip all taps with a reduction system and a timer
3. To daily monitor all equipment to avoid and/or detect leaks
4. To use the dishwashers only when at full capacity.
ELECTRICITY
1. To equip our facilities with LED and MicroLED lights for lower electricity consumption
2. To install in all bathrooms movement sensors to avoid energy waste
3. To have all electrical equipment regularly checked
4. To use Ecube technology in all our refrigeration equipment.
GAS
1. To equip our facilities with low gas consumption systems
2. To install a thermostat valve in the gas equipment to switch on and off when needed.
DETERGENTES
1. To use table cloths with anti-stain material to reduce the consumption of bleach and other detergents, subsequently having shorter wash cycles.
2. To have all dishwashers equipped with a specific dosage system avoiding detergents waste.
