Dominic Jones, director,
JP Restaurants
WHY?
Plastic straws, compostable cutlery, re-usable coffee cups, recycling, sustainable waste disposal, organic, carbon footprint and locally-sourced sustainable food. The list goes on but these are the words restaurants, cafés and hospitality businesses are hearing more frequently in communications with the press, environmental groups and customers.
The world we live in with its seemingly insatiable demand for tasty, quickly-served, cheap and easy-to-eat food has driven practices which are damaging our environment. It is understandable that our customers are concerned about the impact our industry is having on our Island.
At JPRestaurants we are concerned too. And not just because it makes good business sense. We are a fourth-generation family-owned business and a team who live in Jersey and love the Island’s natural environment. We want our children and grandchildren to enjoy the Island as we do now. We see damage being done to our countryside and seas and want to help reduce the impact we, our suppliers and our customers have on our environment.
How?
We sort and separate recyclable waste and voluntarily pay a local charity to collect and process cardboard packaging and used cooking oil from our outlets because some parishes, where our restaurants are based, sadly do not provide a selective recycling pick-up service.
Our restaurants have electric induction ranges reducing our use of carbon fuels. A significant portion of the energy we consume is produced without carbon fuels and energy usage now stops as soon as the pan is taken off the range.
We introduced re-usable coffee cups and a customer discount scheme eight years ago. We have stopped using single-use plastic straws. All single-use cutlery is compostable. We have replaced bottled mineral water, previously provided to our head-office team, with a water fountain and bought reusable water bottles for our team.
We work with suppliers to source local food where it tastes good and importantly we ask farmers, oil and wine producers about their environmental and welfare practices. Just because food is local does not make it ‘greener’.
All unsold food from Café Ubé is taken to other restaurants and offered free to staff.
Channel Islands
Co-operative Society
BEING local, and locally owned by over 125,000 members, we understand what it means to be part of an Island community. We put purpose before profit, we share our success, handing dividends back to local people and reinvesting in our islands.
As a responsible, community retailer our vision is to make a real difference to the communities we serve by playing a meaningful role in helping local charities and environmental projects which help protect and regenerate our local environment for future generations. It is not just through cash donations that we can help. When Jersey conservation charity Birds On The Edge applied for funding to buy and plant hedgerows to increase bird habitats, we awarded the funding, and arranged for colleagues and members to help with the planting.
We are passionate supporters of our local suppliers too and we’re proud to work in partnership with our local producers. We stock our shelves with local products because buying locally is good for our economy and the environment around us.
Our focus isn’t just on the impact we have within our local community, but how we affect communities around the world. We do our best to inform, educate and motivate our members and customers to buy Fairtrade products, helping to make a difference to producers in the developing world.
Paul Battrick, managing director, Pitcher & Le Quesne Funeral Directors
SUSTAINABILITY has been core to our business for many years, and we are committed to sourcing the products we use in a responsible and ethical way.
All of our paper and cardboard products are made from recycled paper, significantly reducing our carbon footprint and reducing landfill waste and pollution.
Our timber and wood-based products are made from recycled material or sourced from Forest Stewardship Council-certified companies.
Recognising that the uncontrolled sourcing of animal products, plant species and minerals can have serious effects on local eco-systems, we ensure that any willow and bamboo used in our products is produced in a sustainable way.
Malcolm Lewis, chairman, Longueville Manor
LONGUEVILLE Manor’s ‘New Leaf’ campaign was launched over ten years ago, and was designed to embody our strong commitment to environmental responsibility.
The five-point plan helps Longueville Manor to ensure that we always consider the impact the hotel has on its environment, ensuring we stay focused and committed to delivering the most sustainable business practice for the future. There is particular focus on the environment, education, recycling, saving water and energy.
With vast natural sources of our own, including 15 acres of woodland, Longueville Manor is strategically placed in the community to pioneer an environmentally friendly tourism initiative in Jersey.
The campaign continues to be a work in process. While many initiatives have already been implemented successfully, New Leaf is a project that is envisaged to keep growing in the coming years to occupy a key position across all parts of the Longueville Manor business.
