Les Menues is committed to developing its CSR policy on a daily basis, in terms of social, environmental and economic aspects.We co-construct our CSR engagement internally because we believe the commitment of our teams is necessary to the successful implementation of our responsible actions. We All are ambassadors of our CSR ambitions!
PRODUCTION & LOGISTIQUE
Just-in-time stock management policy
Tight flow is a management practice that aims to limit stock and produce only according to demand. To avoid food waste, supply is managed according to the weekly schedule of events production is done on a run-of-the-week basis in the laboratory. Some raw materials are ordered on a daily basis, such as bread. To compensate for demand’s adjusments or “food scraps”, our employees eat lunch on site, and consume leftovers from our production.
Short circuit purchase and supply management policy to meet our needs for proximity and authenticity
This approach offers many benefits: from a social point of view, by recreating a direct relationship with our producers, but on an economic and environmental level as well. This solution enables savings throughout the distribution chain and increases the margins through direct remuneration of the producer. In addition, short circuits are more eco-responsible thanks to their ability to reduce transports.
Dressing and decorating of buffets with renewable, vegetable and biodegradable components
Our trays, tops and decorative elements are made of wood. Please note: contrary to popular belief, wood does not equal with deforestation – the time it takes for forests to grow is sufficient to keep a large tree reserve, or even to enlarge it. Moreover, our floral decorations are 100% local and seasonal.
Control of water consumption
We have invested in low water consumption equipements, e.g. low-energy washing machine, self-cleaning oven and sauté pan..
Éco-gestures in the kitchen
We encourage our staff to implement simple eco-gestures, such as the use of cooking fires (put the fires at minimum if not in use, cover pots and pans with water, change used pots and pans). These uses have a real impact on the environment on a large scale.
SOCIAL DIMENSION
Measures in favour of diversity and social reintegration
We support social and cultural diversity within our teams by using diversity management practices – for example, we give preference to English as the language of instruction. Nearly 20% of our employees are from immigrant origin and are in a retraining process. We support our staff on a daily basis both with their professional and social integration, and with the development of their skills so they can grow professionally.
Occupational health and safety management system
Our laboratory is equipped with automatic slicing machines to prevent musculoskeletal disorders, as well as the risk of serious injuries. The products produced in the kitchen are placed on trolleys by our employees to avoid heavy loads lifting.
CORPORATE SOCIAL
RESPONSIBILITY PROCESS
Les Menues is committed to developing its CSR policy on a daily basis, in terms of social, environmental and economic aspects. We co-construct our CSR engagement internally because we believe the commitment of our teams is necessary to the successful implementation of our responsible actions. We All are ambassadors of our CSR ambitions!
PRODUCTION & LOGISTICS
Just-in-time stock management policy
Tight flow is a management practice that aims to limit stock and produce only according to demand. To avoid food waste, supply is managed according to the weekly schedule of events production is done on a run-of-the-week basis in the laboratory. Some raw materials are ordered on a daily basis, such as bread. To compensate for demand’s adjusments or “food scraps”, our employees eat lunch on site, and consume leftovers from our production.
Éco-gestures in the kitchen
We encourage our staff to implement simple eco-gestures, such as the use of cooking fires (put the fires at minimum if not in use, cover pots and pans with water, change used pots and pans). These uses have a real impact on the environment on a large scale.
SOCIAL DIMENSION
Measures in favour of diversity
and social reintegration
We support social and cultural diversity within our teams by using diversity management practices – for example, we give preference to English as the language of instruction. Nearly 20% of our employees are from immigrant origin and are in a retraining process. We support our staff on a daily basis both with their professional and social integration, and with the development of their skills so they can grow professionally.
Short circuit purchase and supply management policy to meet our needs for proximity and authenticity
This approach offers many benefits: from a social point of view, by recreating a direct relationship with our producers, but on an economic and environmental level as well. This solution enables savings throughout the distribution chain and increases the margins through direct remuneration of the producer. In addition, short circuits are more eco-responsible thanks to their ability to reduce transports.
Dressing and decorating of buffets with renewable, vegetable and biodegradable components
Our trays, tops and decorative elements are made of wood. Please note: contrary to popular belief, wood does not equal with deforestation – the time it takes for forests to grow is sufficient to keep a large tree reserve, or even to enlarge it. Moreover, our floral decorations are 100% local and seasonal.
Control of water consumption
We have invested in low water consumption equipements, e.g. low-energy washing machine, self-cleaning oven and sauté pan..
Occupational health
and safety management system
Our laboratory is equipped with automatic slicing machines to prevent musculoskeletal disorders, as well as the risk of serious injuries. The products produced in the kitchen are placed on trolleys by our employees to avoid heavy loads lifting.
HORIZON 2020
Eco-design approach for our new kitchen laboratory
We installed our infrastructures with an eco-technical system to control our electricity and water consumption. A few examples: cold rooms and corridors equipped with an automatic light extinguishing system; an exchanger system for recovering engine cooling water; filtered waste water, banned plastic, parking spaces equipped with electric recharging stations; an optimisation procedure for waste sorting ...
Donations and sponsorship of local associations in favour of the environment and anti-waste management
We are actively looking for a partnering association to ensure the redistribution of unserved products to the ones in need. We are also thinking of setting up a system of ``take-away meal trays``. By 2020, in order to fight for the respect of bee farms, we wish to set up a solid partnership with organisations working towards their protection.
Eco-design approach for our new kitchen laboratory
We installed our infrastructures with an eco-technical system to control our electricity and water consumption. A few examples: cold rooms and corridors equipped with an automatic light extinguishing system; an exchanger system for recovering engine cooling water; filtered waste water, banned plastic, parking spaces equipped with electric recharging stations; an optimisation procedure for waste sorting ...
Donations and sponsorship of local associations in favour of the environment and anti-waste management
We are actively looking for a partner association to ensure the redistribution of unserved products to the most needy. We are also thinking of setting up a system of ``take-away meal trays``. By 2020, in order to fight for the respect of bee farms, we wish to set up a solid partnership with organisations working in this direction.