As a restaurant operator we take into account many environmental and sustainable development issues in our daily operations. Food selection planning takes into account the ecology of production and the tools and quantities used, as well as, for example, electricity and water consumption.
We operate in environmentally friendly and modern production facilities, and our equipment and systems are in good condition and up-to-date. We monitor environmental quality management using the Ecocompass and our own monitoring. We accurately measure, for example, daily waste (both in production and from customers) and strive to react to it in future production and communicate this to customers.
The detergents and cleaning agents we use are domestic and Finnish quality Joutsen-labeled (Kiilto Oy). We regularly train our staff in correct techniques and the efficiency of using detergents and water consumption.