www.lavende.eu
https://www.facebook.com/pages/La-Vende-Bistro/1533598383553260

KNOW HOW

• promotion of healthy lifestyle in restaurant,
• reduction of water and energy usage and less production of waste in restaurant,
• Corporate Social Responsibility (CSR)

DESCRIPTION

From the very beginning Bistro LaVende acts for sustainable and socially responsible growth. The following steps have been taken to reduce water and energy consumption: in toilets washbasin taps with automatic water shut off and special aerators mixing air with water are installed, in the dining area some bulbs are energy saving, in back office area lighting is activated by motion, in whole object are thermo-regulators and air conditioning adjusters. Products used for food production are portioned and dishes are prepared from fresh products, which reduces the need of keeping inventories, which, in turn, reduces the need of using refrigerators and freezers. That also reduces the amount of waste. Waste is segregated and properly disposed (e.g. separating meat from the bone, specialist disposal of used cooking oil). To minimise waste guests may take away leftover food. Bistro sells uneaten bread at reduced prices to its staff. Broken household appliances are not thrown away but, whenever possible, repaired. Bistro LaVende has got its own laundry and uses washable cloths for cleaning the object. Modern technologies (modern dishwasher), dispensers and special liquids for washing hands helped reduce the use of detergents. Bistro LaVende promotes healthy, Mediterranean lifestyle combined with organic, healthy Polish food tradition among its customers by offering bread baked on the spot and dishes made of organic ingredients in front of guests and by decorating the interior with aromatic herbs. Whenever possible, vegetables are bought at local markets in Poland. In its administration Bistro LaVende has implemented eco-office principles. Its cars are equipped with catalytic converters, which reduce the amount of exhaust gases. It helps a hospital (purchase of an ambulance, lunch deliveries and catering for seminars at discount prices) and an orphanage (financial support). By undertaking the abovementioned activities, the company promotes amongst its staff environmentally friendly and socially responsible attitudes and a healthy lifestyle.

BENEFITS

Although Bistro LaVende has been operating for a short time (beginning of January 2015), the effects are already visible. Guests appreciate that the Bistro takes care of sustainable and socially responsible growth and they willingly come back and recommend it to their friends. As a result Bistro LaVende wins more and more satisfied customers every day. Customers are also happy with the Bistro’s efforts for ensuring a safe, healthy and friendly workplace. Steps taken to reduce the consumption of energy and water result in lower costs than in similar catering businesses, which do not follow these principles. Lower costs compensate high outlays spent on the purchase of modern, specialist appliances and costs of organic food products.