We are operating a greener kitchen by:
Sourcing responsibly, locally – the closer the better, les milage on produce creates a
smaller carbon footprint
Creating minimal to no food waste, by controlling the inventory. Buying in bulk may
save money, but more food means more waste. Vegetable trimmings can be used to
make a stock instead of throwing them out. Stale bread kan be turned into croutons /
breadcrumbs. We think creative!