Just Hospitality Sustainability Policy 2018

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At Just Hospitality we believe in treading lightly on the earth and giving back to our community. One of our core values is to respect people and planet. We’re not perfect but we strive to get better every day. 

Our approach to sustainability and corporate social responsibility is based on continuous improvement. By actively pursuing a responsible business strategy we can adapt to change and uncover new business opportunities. In the future we hope to create a product and service that has no adverse impact on the environment and that contributes to a healthy and prosperous society.

We have divided this policy into three sections based on the Sustainable Restaurant Association’s three pillars of sustainability, these are: sourcing, society and environment. This year we’re planning to obtain accreditation with the Sustainable Restaurant Association.

Sourcing

We have a tight-knit family of suppliers that we have worked with for many years and speak to regularly. All of them have given us their sustainability policies and we have shared our policy and our supplier code of conduct with them. We encourage and promote sustainability to our suppliers by holding yearly supplier meetings and communicating our sustainability requirements when placing orders.

Local & Seasonal

·       We favour British produce across all procurement

·      Across all food procurement we know the provenance of ingredients used to farm level 75% of the time 

·       We change our menu weekly to incorporate seasonal produce

·      We hold a direct relationship with a farm that supplies us with free range and organic eggs 

This year we want to:

·      Work directly with more farmers – increasing by 2 this year

·      Personally visit our suppliers to audit provenance

·      Purchase 25% of our ingredients from within 100 miles of Central London

Ethical Meat & Dairy

We choose:

·       Organic and free range eggs from Rookery Farm

·       Organic milk from various farms

We care about the welfare of our meat, therefore we serve only:

·       British Red Tractor assured chicken

·       British Red Tractor and RSPCA accredited pork

·       British Red Tractor accredited beef

·       British and free range lamb

 This year we want to:

·      Source only Soil Association-certified organic beef mince 

Sustainable Fish

·       All of the fish on the menu comes from British suppliers and we try to source as locally as possible to support our local economy

·       100% of our fish is MSC-certified or rates 3 or above on the MCS Good Fish Guide

·       We have signed the Sustainable Fish Cities Pledge

 Fair Trade & Ethical

·       We only use fair trade sugar

·       We don’t use palm oil 

·      Source fair trade bananas 

This year we want to:

·      Source fair trade chocolate 

·       Source only products that contain palm oil from a sustainable source

Society

Our vision is to make people happy no matter what the working day brings. Therefore, the happiness and well-being of our stakeholders is important to us. This year we started a new tradition at Just Hospitality by celebrating the International Day of Happiness with a week full of activities aimed at bringing happiness to our employees and customers. Some of the happiness activities included nutrition workshops focussed on the link between food and mental health, a happiness survey where employees voted on the kinds of staff activities that would make them most happy, a lucky dip and a joke exchange. We take particular pride in providing a good work/life balance for our staff and our work with local schools.

Treating staff fairly:

·       We were voted number 13 in the top 30 places to work in hospitality according to The Caterer

·       We pay all our staff above the national living wage

·       We offer free meals at every shift

·       We provide a paid day off to volunteer at a charity or social enterprise 

·       We provide a paid day off for child’s first day of school

·       We give staff an extra paid day on their birthday

·       We offer a 24-hour employee assistance programme through the charity Hospitality Action

·       We give quarterly awards and host an annual awards ceremony for employees that show strong commitment to achieving company goals

·       We have an enhanced grievance/disciplinary policy, adding an additional level of warning into our process (letter of concern) to give employees the chance to improve conduct before it becomes a formal process

·       Managers receive mediation training

·       We have a formal appraisal process and bonuses are tied to performance reviews

·       We have annual salary benchmarking exercises to ensure we are paying the market rate or higher for our roles 

·       We have peer-to-peer recognition that gives colleagues the chance to recognize each other’s good work in the company newsletter

·       We use the Bradford Factor score to monitor sickness so that we have a fair and consistent approach to sickness absence and to ensure appropriate duty of care for our staff

·       We give 5 days company sick pay to employees

·       We also have a long term sickness policy to ensure we are ready to support our staff for any eventuality

·       We have enhanced paternity pay in line with length of service

·       Training through Flow

This year we want to: 

·       Put sustainability training onto Flow

Supporting the community

·       We are members of and donate regularly to Hospitality Action

·       We provide work placements for students with complex mixed needs from Highshore School in Camberwell and Samuel Rhodes School in Islington

·       We regularly volunteer our time and donate to these schools or through Islington Big Alliance, examples include

-       Hosting students for careers days

-       Attending careers days and providing interview skills training 

-       Helping with sports days or school assemblies

-       Giving food for major celebrations 

 This year we want to: 

·       Provide master classes with local school children teaching them how to cook healthy recipes

·       Support more local events in the area – last year we supported 7 – this year we want to increase this by 3 

Feeding people well: 

·       We cook all our food from scratch with fresh ingredients so we know exactly what is in our food 

·       We offer a range of dishes suitable for vegetarians and vegans and those with special dietary needs - these are clearly marked on the menu

·       We promote meat free eating - offering customers more plant protein based recipes 

·       We have provided nutrition workshops for staff and clients with a registered nutritionist 

·       We always have infused tap water available 

·       We give fruit and healthy snacks a prominent position in our canteens and keep junk food in the periphery

This year we want to:

·       We want to write a sugar policy and educate our chefs about using less sugar

·       We want to write a salt policy and educate our chefs about using less salt

Environment 

Our industry is resource intense and we recognize that this is an area we really need to improve in our business. One of our biggest challenges is tackling food waste. This year we plan to start separating food waste from general waste with the intention to start monitoring and setting reduction targets by 2019. We also plan to reduce food waste at one of our client sites as a trial so that we can roll out similar changes to other sites once we know they work.

Value Natural Resources

·      We have banned bottle water from our production kitchens and offices

·      We use bio-sanitiser which makes 7% of our chemicals purchasing

This year we want to:

·      Change all cleaning products to environmentally friendly cleaning products and 100% recycled, biodegradable paper towels 

·      Monitor energy and water usage and set reduction target of 10%

·      Include water efficient dishwashers and energy efficient equipment when purchasing new appliances

·      LED lighting and smart meters in all our production kitchens and offices to reduce the environmental impact of our business

·      An eco water purification system to further reduce the use of bottled water and water coolers

Reduce, Reuse, Recycle

·       We recycle 100% of our cardboard, glass, paper, plastic, cooking oil and coffee grounds

·       We use recycled paper and Forest Stewardship Council certified printers for menus and marketing materials 

·       We return all cardboard and wooden packaging from our vegetable supplier so that they can reuse it

This year we want to:

·     Start tackling food waste

In addition to what we have outlined above we are committed to sharing our policy with all our stakeholders: employees, customers, suppliers and other partners. We do this by distributing the policy via email, posting it on our website and integrating sustainability messages into our marketing materials. Our sustainability policy is both an operations and communications tool that we update yearly to ensure its relevancy and monitor our commitments and achievements. 

By sharing our policy we hope to influence and encourage other businesses in our industry or supply chain to make changes that benefit our society and environment. 

 This Sustainability Policy was agreed by Just Hospitality’s executive 19/07/2018.

 Dean Kennett, Managing Director   

Samantha Kennett, HR & Finance Director

Matt Byne, Director of Food  

David Clarke, Non-Executive Director