Sustainable Development Goals
The 17 Sustainable Development Goals
On 17 February 2022, having set ourselves specific measures and objectives, we were included in the directory of Swiss Triple Impact (STI) – listing Swiss companies that have made practical and ambitious commitments to contribute to the SDGs and therefore to current and future generations.
The UN Sustainable Development Goals
We take our responsibility to reduce food waste and emissions throughout our supply chain very seriously. Out of the 17 Sustainable Development Goals (SDGs) created in connection with the UN's 2030 Agenda, we have defined five prioritised goals that we have the greatest impact on, and we will address first. Each goal consists of specific and measurable actions that we have already implemented or that we are introducing.
B Corp certification
Our main objective with our sustainable development strategy and collaboration with STI and B Lab is to become a Certified B Corporation. This designation is given to companies that have incorporated social and ecological goals into their business model and operational processes. More than simply the formulation of clear goals, it involves a complete change of mission, vision, company values and culture, and supply chain – just what we are now striving for. This goes hand in hand with our overall goal of climate-neutral operations by 2050.
Good health & Well-being (SDG no. 3)
We have developed the Culinary Compass, which sets out the fundamental culinary principles for healthy and sustainable catering. Based on this, we worked with the Swiss Nutrition Association and other organisations to develop ‘Balanced Choice’ – a seasonal food concept whereby the nutritional balance of individual dishes is calculated and the information clearly communicated to guests. In addition, we are continually increasing the proportion of plant-based meals, such as by offering a plant-based alternative alongside classic meat dishes on the most popular menu line.
Gender equality (SDG no. 5)
In 2022, our commitment to equal opportunities and fair pay with no gender pay gap was awarded the ‘We pay fair’ label. The label was awarded on the basis of the salary analysis conducted in 2021 by the Competence Centre for Diversity & Inclusion (CCDI) and independently verified by the auditing firm KPMG. A further target within this SDG is to increase the number of women in leadership positions. Women already hold 40% of senior management roles in our head offices and we have committed to achieving and maintaining at least that percentage of women in senior management roles across the entire organisation, including all businesses.
Responsible consumption and production (SDG no. 12)
We want to reduce food waste by 50% by 2030. To this end, all company businesses use TrimTrax – an in-house system that measures food waste daily. Targeted analysis and the resulting measures enable the proportion of food waste to be further reduced. Our commitment is complemented by internal awareness-raising and training activities, as well as partnerships with the likes of United Against Waste and Too Good To Go. As a Waste Warrior Brand (WAW Brand), we are part of an association of companies brought together by Too Good To Go Switzerland to fight food waste and be more active in raising awareness of this subject among their employees and guests. Similarly, we promote sustainable out-of-home consumption through joint reusable packaging initiatives with reCIRCLE. We also value close collaboration with regional suppliers highly. Local and seasonal products are a given at our company.
Climate action (SDG no. 13)
We want to increase the proportion of products transported by land. In addition, we are incorporating more plant proteins in our menus in order to further reduce emissions from animal protein sources and taking local and seasonal products into account in our menu planning.
Life below water (SDG no. 14)
When planning menus, we use only seafood and fish that have been certified as sustainable. Furthermore, we are removing all single-use plastics from our range and changing over to sustainable materials, such as bagasse and paper, to help combat water pollution.