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SUSTAINABILITY PRACTICES

COMMUNITY

The future of hospitality relies on our people.

Training and development are among the many ways we promote sustainability - to ensure our team's longevity in a happy, healthy, productive work environment. We put training policies and programs in place to encourage our team to be leaders and develop them within the company to achieve their greater career goals. Our business's success is attributed entirely to the success of our team, and we put them first in everything we do. We aim to breed champions across all departments, including but not limited to culinary, operations, marketing, and creative. 

We thrive on the company’s community involvement. We regularly organize community volunteer initiatives, from food sorting for schools and shelters to food drives, clothing drives, beach clean-ups, and more. 

We invest our efforts in educating our local communities on the importance of environmentally-conscious practices.


SOURCING

We offer a 100% plant-based menu, which reduces our negative environmental impact and allows us to disrupt current eating habits by making plant-based the new normal. 

We update menus seasonally to reflect seasonal and local produce to reduce the impact of long-haul transport. 

We repurpose ingredients between our kitchen and bar to find low-to-no waste solutions. For example, the bar uses coconut milk and cream from pastry and aqua faba from canned chickpeas for our cocktails.

In climates that allow for it, such as Miami, we operate a rooftop garden at the restaurant, which supplies many fresh fruits and vegetables used in our menu offerings.

We ensure all of our products and supplies are delivered in reusable containers to reduce waste.

ENVIRONMENT

We are shifting our focus to expand our 100% plant-based concept, PLANTA, as we believe this is the future of dining and conscious consumption. 

We offer to-go packaging constructed from 100% compostable materials. 

We have eliminated single-use plastic straws and strive to use zero plastic within our kitchens. 

We strive to operate in a paperless and reduced waste environment at our head office, eliminating paper cheques, printed materials, and one-time-use water bottles and coffee cups. 


Nothing brings me more joy than working together with our team and our community to develop our initiatives further. I encourage an open dialogue and welcome you to directly reach out to me with suggestions on how to continue making a difference - steven.salm@chasehg.com. Our practices are ever-evolving as we strive to pave the way towards a more sustainable future. 


Sincerely, 

Steven

ANTI-HATE

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