Our approach to
sustainability
More than a fundamental part of our company culture, sustainability is a means to materialize Chef Junior’s belief that exceeding expectations for customers, communities and employees must be at the heart of any successful restaurant’s business model, resulting in a sustainable competitive advantage. Our overall business strategy is guided by a set of principles, that aims to tackle issues across three key areas:
- Food
- Planet
- People
We articulate these principles as follows:
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Ensure strong governance and transparency across its operations, through compliance with applicable laws and regulations.
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Enhance nutritional quality of products through the use of natural ingredients and avoidance of artificial preservatives.
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Promote social mobility by responsible hiring and investing in the development of employees, providing opportunities for personal and professional growth.
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Promote diversity and equality of gender, disability, race, ethnicity, origin, religion, economic condition or other status, being contrary to any kind of discrimination.
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Be environmentally responsible and aim for minimal disruption of natural ecosystems.
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Contribute to the reduction of food waste, through processes both in production and services that control the use of raw materials and products.
