Sustainability

Local and Seasonal Ingredients: We commit to prioritise purchasing from local farmers and producers, to reduce transportation emissions and to support our local economy. We will emphasize seasonal ingredients across our menus to ensure freshness and minimise environmental impact. We will source our wines and drinks from Western Europe to reduce food miles.

Certified Suppliers: We commit to work with suppliers who are certified in responsible and sustainable practices, including those focusing on organic, fair-trade, and ethically-sourced goods.

Sustainable Seafood: We will work to ensure all seafood is sourced from sustainable fisheries and aquaculture, adhering to guidelines that protect marine ecosystems.

Sustainable Meat and Dairy: We will ensure that all meat, poultry and dairy products are ethically sourced from farms that employ humane and environmentally beneficial practices.

Alternative Protein: We will work in menu development and customer education to reduce animal protein and increase use of healthy and more environmentally-friendly alternatives, such as beans and pulses.

Energy-Saving Appliances: We will utilise energy-efficient kitchen equipment and lighting to reduce energy consumption. We commit to regularly maintaining and servicing equipment to ensure its efficiency. We will work to ensure our energy usage is as near to net zero as possible.

Water Conservation: We will implement water-saving practices in our kitchen, toilets and bathrooms, including low-flow taps and water-efficient dishwashers. We will train our staff in water conservation techniques to further reduce water usage. We will encourage guests staying in hotel bedrooms to reuse their towels, and only replace towels that have guests have specifically requested be refreshed. We will commit to using environmentally-friendly detergent and laundry practices, and will also monitor water usage regularly to detect and repair leaks promptly, and to identify areas for further improvement.

Audit: We will regularly audit our energy consumption across our organisation to identify and address areas for improvement.

Renewable Energy: We commit to work with our local power provider to use renewable energy sources where feasible, such as solar panels or wind energy, to power our operations.

Reduce, Reuse, Recycle: We will implement practices to reduce food waste generation, promote the reuse of materials, and ensure proper recycling of unavoidable waste.

Packaging: We will use biodegradable, compostable, or recyclable packaging for all takeaway and catering services.

Fat and Oil Disposal: We will properly dispose of fats, oils, and grease to prevent sewer and waterway contamination.

Cleaning Products: We will use environmentally-friendly cleaning products across our business to minimise chemical pollution.

Transport: We will encourage sustainable transportation options for employees and customers, such as cycling, public transport, and car sharing.

Community Support: We will participate in, and support, community initiatives aimed at environmental sustainability and food security.

Staff Training: We will educate our staff on sustainable practices, encouraging them to contribute ideas for improvements and to participate in sustainability efforts.

Customer Awareness: We will work to promote awareness among customers about sustainability efforts and to encourage their participation through choices that reduce environmental impact.

Champion: We will assign a dedicated team or individual responsible for implementing and overseeing our environmental management policy.

Monitoring and Reporting: We will regularly monitor and report on our sustainability performance.

Innovation: We will keep informed about, and implement, innovative practices and technologies that further enhance sustainability. We’ll regularly review and update our environmental management policy annually to reflect new scientific knowledge, technological advances, and best practices in sustainability.

Feedback: We will encourage and solicit feedback from customers, staff, and partners to continuously refine and improve our sustainability practices.

Celebrate Success: We will celebrate successes and recognise the contributions of our employees to our environmental goals.

Open Mind: We will remain open to collaborations with environmental organisations, local communities, and other stakeholders to enhance our sustainability efforts.

Goals: We will set measurable goals for each area of focus, and track progress through regular audits and reports.

Shellfish such as spider crabs, lobster, and chancre crabs are plentiful in Jersey’s waters. You’ll find locally-caught crab on our menus all year, and lobster over the summer months.

Scallops are also caught in the wild in Jersey waters. The ones we serve are hand-dived from local seas.

Our oysters are also always local. Jersey does have a small population of wild oysters, but these aren’t harvested for consumption. The oysters that are eaten in Jersey come from one of the Island’s oyster farms, where the oysters are carefully grown in special ‘oyster beds’ in the shallow waters.

Lots of Jersey’s wet fish is exported to the UK and France, so unfortunately most wet fish you’ll see on Jersey menus is not local.

We try to get local fish where we can, including mackerel, skate, and sole. Speak to your server when you visit to find our which fish on the menu is local: we often have locally-caught fish as our Fish of the Day.

We use local meat where we can, such as Brooklands Farm Pork Sausages, and Jersey beef mince.

Not much meat is produced in Jersey, though, and Jersey’s famous dairy cows are unfortunately not great for steaks: ex-Dairy cow meat tends to be tougher, and is not widely available to the restaurant market.

We source almost all of our Dairy produce from Jersey: whether it’s Jersey milk, local cream, Jersey yoghurt, Jersey ice cream, or Jersey butter, there’s so much Dairy produce available here, and we use it all. Whether you’re enjoying a yoghurt & granola pot from Café Ubé, an ice cream sundae at Jersey Crab Shack, or creamy seafood taglierini at Oyster Box, it all features locally-produced dairy delights.