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Sustainability; an aspiration for The Petrichor

  • by CavendishLondon
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As a founding member of the Sustainable Restaurant Association the Cavendish Mayfair Hotel London aspires for sustainability throughout its operations. Achieving an incredible 70% in its first year and increasing this result to 72% the year after, is a true testament to the commitment, dedication, and aspiration of the staff members here at The Cavendish London. The SRA Sustainability Survey Rating recognises restaurants as One, Two, or Three Star Sustainability Champions. An assessment is carried out which is marked up against a wide range of criteria covering 14 key areas across the SRA's three pillars of sustainability: Sourcing, Society and Environment with "Good" restaurants being awarded a One Star, "Excellent" restaurants being awarded Two Star and "Exceptional" restaurants being awarded Three Star Champions.

 

The Cavendish scored the following in the SRA's three pillars of sustainability compared to the average score from all restaurants part of the association:

The Cavendish                                             Average

Sourcing: 74%                                                66%   

Society: 92%                                                   87%

Environment: 77%                                         65%  

The Petrichor Restaurant Piccadilly scored a perfect 100% in both Waste Management category and in the Responsible Marketing and Treating People Fairly. We also achieved an outstanding 89% for the Local and Seasonal section. Nitin Padwal, Head Chef at the Petrichor and former Restaurant Manager and recently appointed assistant General Manager Roy Sommer worked extremely hard with the staff to ensure these great results. We have a strict, seasonal purchasing policy and we work very closely with suppliers that stock ingredients from local suppliers, or produce them locally themselves. We are determined to reduce food miles and help support local suppliers. We have achieved improved rating year on year by putting more emphasis on locating ingredients that are local to us and using ingredients that are in season and help support local businesses.   We have increased the monitoring of energy waste and waste usage and enhanced staff development even further. We like to set a good example as a leading hotelier in sustainability and are always looking on ways we can reduce our impact on the environment, increase our awareness of social responsibility and continue with conscientious purchasing at The Cavendish, one of the top London hotels. Read about our sponsorship of endangered animals at London Zoo also.

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