Coffee bistro style restaurant in a
STEP MY RESTO WASTEFUL ZERO:
-Purchases of fruits and vegetables daily in order to be fairer to the necessary quantities.
-The products are pooled between the different season dishes on the menu (example like strawberries have a limited consumption, they are found in several dishes).
-The menu changes with the seasons.
-Doggy bags are made available on request but not offered systematically by the restaurant for reasons of cost.
-Training of personnel is scheduled in the summer on the margin management, including the reduction of food waste.
-Waste approach is implemented with glass (returnable bottles partly taken up by the supplier, except for beers (small producer)), for the used oil, and use of recycled sheets based on dishcloths hospitals.
Local sourcing including for beer and wine at a local liquor store and the dishes, and desserts are homemade