Our sustainability work
Within our business, we work with sustainability in many ways. We try to make choices and act in ways that are sustainable at every level. You can see some of the projects we work with here.
PALMEOLIE? NEJ TAK!
Palm oil is found in a variety of different products, with consumption only increasing all over the world. Unfortunately, it causes grave environmental and human rights issues in the countries that produce it; for example, rain forests are destroyed, threatening many species of plants and animals. The requirements for certifying palm oil are, in our opinion, insufficient. Therefore we at Pinchos have been hard at work in recent years to remove all palm oil from our products. Now we are proud to say that we are 100% palm oil free!
NO FISHY BUSINESS – 100% CERTIFIED FISH
We want to be responsible about the fish that we serve and are careful to only use certified fish. While we are aware that certifications are not the end-all solution, when it comes to fish it is a good place to start. We currently trust ASC and MSC certifications; they enable us to make sure that we offer sustainably farmed and wild caught fish. MSC is an international organisation and certification for wild caught fish. A MSC label ensures that the fish originates from sustainable stock and has been fished with as little environmental impact as possible. ASC on the other hand reviews fish farms, making sure that the fish is farmed in a responsible, environmentally and socially sustainable way. Among other things, they investigate how the water is purified, how water resources are taken into consideration, what feed is used, and whether or not there are antibiotics and chemicals involved.
COFFEE THAT MAKES A DIFFERENCE
Pincho Nation collaborate with the ethical coffee brand Lavazza. They are committed to Fair Trade and sustainable farming practices that ensure coffee farmers are treated fairly. Fair trade is an independent product label for goods that have been produced with respect for human rights. Lavazza also uses new technologies that reduce their environmental impact. Therefore, the coffee is produced with respect for human rights and with sustainable methods.
WE ARE AIMING FOR 100% RENEWABLE ENERGY
It takes energy to keep a kitchen going, to keep the ice cold, and the lighting perfectly dimmed. Our goal is for all restaurants throughout our chain to only utilise renewable energy. Therefor we buy our electricity from Norlys. They supply us with CO2-neutral and sustainably sourced energy from their wind farms.
Today, we can guarantee that most of them already do – but we won’t stop until each and every restaurant is abuzz with green electricity!
CLIMATE FRIENDLY FOOD
We are proud of the food we serve – even to the many among you who choose to eat vegetarian or vegan! As meat- and dairy-free dishes help us reduce our carbon footprint and negative environmental impact, they are of course essential on the menu. Our concept includes environmental impact calculations; this way our chefs can compare dishes and put together a sustainable menu. Right now our menu contains 43% vegan and vegetarian alternatives, which is quite a bit, but in the future tasty, climate-friendly dishes will be an overwhelming majority!
FOR EVERYONE WHO WORKS WITH US
We want a work environment where our employees can thrive. We offer good working conditions and hire according to collective bargaining agreements. Our staff also get continuous training opportunities and a chance to development in areas of their choosing. We want our employees to be amongst the happiest in the field!
GOOD FOOD SHOULD NOT BE WASTED!
It is both fun and clever to serve small dishes – not only do they taste good, they usually mean less leftovers that have to be tossed out. We are doing our best to avoid food waste in the kitchen, as well. We are certified by Daka ReFood, which ensures that our food scraps and oil-waste are recycled into fertilizer and new energy. In this way, 100 kilos of food and oil-waste can for example become nearly four days of heating for a household. Even though we are already at a relatively low level of food waste, we are continously striving to reduce it even further.