We don’t want to leave the biggest footprint. We do, however, want to make the biggest positive impact.

Every choice leaves a mark: what’s on our plates, how ingredients are produced, how materials are used, and how we travel, shop and work together.

Our sustainability compass guides the way we cook, organise and work together, with choices that are feasible today and set the course for 2030.

We create dishes and select drinks that tell a story. We inspire people to make conscious choices, offer advice and tell stories. Regional, seasonal and plant-based produce take centre stage on our menus.

We use our knowledge, creativity and inspiration to guide customers, suppliers and guests towards a future-proof food system. We challenge the status quo, show what is possible and, in doing so, turn every menu into an opportunity to do better – without imposing our views.

1. 75% of all ingredients consumed are plant-based, measured by weight.
2. We use clear sourcing criteria for regional and seasonal products.
3. We reduce the CO₂e impact of our menu by 10% per year compared to the previous year; 2026 will be the pilot measurement and 2027 the first full measurement.
4. CO₂e impact data is available for each dish.
5. We share impact data with all customers and, where requested, with visitors as well, either before or after their visit.
6. Coffee, tea, and chocolate will be Fairtrade from 2026; after that, we will add three additional product groups each year.

Sustainability doesn’t stop at the menu. We ensure that everything surrounding our food and drink has a minimal environmental footprint: the building, the logistics, the materials and the atmosphere. We take a mindful approach to transport, choose materials that last, reuse whatever we can and minimise waste.

1. Our premises are energy-neutral, operate without fossil fuels and make optimal use of solar panels and energy storage.
2. 50% of staff transport and mobility is electric.
3. For set design, materials and local procurement, we work to clear sustainable procurement criteria, focused on CO₂e reduction, reuse and reducing residual waste.
4. We measure, monitor and minimise food waste in the kitchen and at events.
5. We process organic waste locally on the premises to produce compost.

We invest in development, equal opportunities and job satisfaction. We create opportunities to learn, take on responsibility and be yourself. At the same time, we take social safety seriously. We speak out against exclusion and discrimination and actively work to foster a culture in which respect is the norm.

1. We measure staff satisfaction annually and strive to achieve a high score.
2. We want to be recognised as a progressive employer in the areas of social safety and inclusion.
3. We are working towards Great Place to Work certification.
4. We have a code of conduct, an external independent confidential adviser and an active Social Safety Protocol for the office, the workplace and events.
5. We train staff to actively stand up against discrimination, exclusion and social insecurity.
6. We invest in knowledge and expertise through training courses and a training budget focused on environmental and social issues.

These targets give sustainability a concrete form. Not as a vague aspiration, but as a clear direction for 2030. In this way, we make our progress visible, steer our course more effectively and demonstrate that hospitality and responsibility go hand in hand.