Our approach to
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:
We articulate these principles as follows:
Ensure strong governance and transparency across its operations, through compliance with applicable laws and regulations.
Enhance nutritional quality of products through the use of natural ingredients and avoidance of artificial preservatives.
Promote social mobility by responsible hiring and investing in the development of employees, providing opportunities for personal and professional growth.
Promote diversity and equality of gender, disability, race, ethnicity, origin, religion, economic condition or other status, being contrary to any kind of discrimination.
Be environmentally responsible and aim for minimal disruption of natural ecosystems.
Contribute to the reduction of food waste, through processes both in production and services that control the use of raw materials and products.