The kitchen in Puidoux, Crissier, Leysin and the urban CROC restaurant

For more than 30 years, Concordance has specialized in the production and delivery of hot and cold meals for children, adults and seniors and also offers catering services.

Its customers are mainly schools, day-care centers, companies, EMS and social medical centers in charge of delivering meals at home.

Concordance offers healthy, varied and balanced meals, elaborated according to the “Fourchette Verte” criteria, taking into account the specific needs of its consumers.
Its 4 production kitchens are ISO22’000 certified, a guarantee of irreproachable food safety.

In order to diversify its activities, a restaurant was created in January 2016, the urban CROC. Located in the Verney industrial zone in Puidoux, the urban CROC has been specially designed to offer, during the lunch break, a healthy and varied catering in a fresh and relaxed atmosphere. The restaurant can accommodate about 50 people and offers an original menu that changes regularly, and tempting menus at the right price. A take-away service is also available with a 10% discount on orders. The restaurant also received the official “Fait Maison” label in November 2017.

The kitchen in Puidoux (producing approximately 2,500 meals per day) and the urban CROC joined the EcoCook® program in November 2017. One year later, the kitchen in Crissier (producing approximately 1,800 meals per day) was certified level 3.

At the re-certification on November 26, 2020, the kitchen in Puidoux and the urban CROC achieved the 4th level of EcoCook® certification, the highest distinction of our program in terms of sustainability. This final level of certification recognizes and guarantees good practices of excellence and sustainability within kitchens.

The company was not going to stop there and on November 24, 2020 their kitchen in Leysin was awarded EcoCook® certification, also with 4 sheets.

The credit goes to the management, employees and chefs who work hard every day to prepare good meals, using primarily local, fresh and seasonal products in an environmentally friendly kitchen.

Team of the production kitchen in Puidoux

Team of the production kitchen in Crissier

Team of the production kitchen in Leysin.

Le restaurant urban CROC et son équipe.

The urban CROC restaurant and its team

EcoCook® is the only Swiss certification for the catering sector that recognizes the sustainable practices at all levels. For customers, EcoCook® is a guarantee of these practices and commitments in terms of sustainability.

The EcoCook team made up of experts in sustainability, certification and communication, has developed the “EcoCook Sustainable Restaurant Certification Program” that allows restaurants to:

  • Improve their practices
  • Reduce their environmental impacts
  • Reduce their operating costs
  • Distinguish themselves

Discover below the results of the certification of the production kitchens in Puidoux, Crissier, Leysin and the urban CROC restaurant, certified EcoCook® Sustainable Restaurant.

 

The kitchen in Puidoux

The online platform provides a comprehensive overview of the establishment’s sustainability level at any time. Above are the scores of the production kitchen in Puidoux (unit: EcoCookpoints).

The kitchen in Crissier

Above are the scores of the production kitchen in Crissier (unit: EcoCookpoints).

The kitchen in Leysin

Above are the scores of the production kitchen in Leysin (unit: EcoCookpoints).

Urban CROC restaurant

Above are the scores of the urban CROC restaurant (unit: EcoCookpoints).

The Concordance society’s sustainable practices and commitments to the environment and people’s health are briefly summarized below.

Food and Beverages; Menus and Cooking

  • The production kitchens in Puidoux, Crissier, Leysin and the urban CROC restaurant use seasonal fruits and vegetables (+50%), unprocessed food products (+60%), regional (+40%) and national (+50%) for the preparation of their menus.
  • The production kitchens use as much as possible MSC or ASC certified fish and seafood (+50%).
  • The production kitchens make it a point of honor to treat any allergy or intolerance by offering menus and alternatives adapted to each person.
  • The menus of the production kitchens are elaborated according to the standards of the Fourchette Verte label.
  • The urban CROC restaurant is labeled Fait Maison.
  • Concordance has set up an annual program to reduce the environmental impact of its food purchases for the sites in Puidoux, Crissier and Leysin.

Communication et Responsabilité sociale

Communication; Social responsibility and governance

  • All employees have been trained in sustainable best practices.
  • Concordance has appointed a dedicated sustainability team.
  • Management, employees and suppliers are involved in the organization’s sustainability objectives.
  • Concordance supports its employees in their career development projects.
  • As a training company, Concordance offers professional integration internships.

Ressources, Produits et matériaux

Resources; Products and materials

  • The kitchen in Puidoux is equipped with the Sicotronic system to optimize energy consumption.
  • The kitchen in Leysin has a renewable energy (wood) heating system and the building is Minergie certified.
  • Part of the energy consumed by the kitchen in Crissier comes from solar panels.
  • More than 50% of the cleaning products are certified environmentally friendly.
  • Every year, Concordance establishes a register and a program to reduce energy and water consumption at each of its sites.
  • An annual program to reduce the environmental impact of cleaning products and materials (paper, ink, fabrics) has been implemented for the sites in Puidoux, Crissier and Leysin.

Déchets, Compensations et donations

Waste; Compensations and donations

  • Concordance establishes an annual waste reduction log and program at each of its sites.
  • The production kitchens and the urban CROC restaurant minimize food waste by working as close as possible to their customers and adjusting food purchases to orders.
  • At the sites in Puidoux and Crissier, organic waste is collected and recovered for the production of renewable energy.
  • As soon as the urban CROC restaurant reopens, a trial program with ReCircle will be tested to eliminate single-use packaging.
  • Concordance is striving to find an alternative to the plastic trays used to deliver meals at home (about 5% of their production).
  • Concordance is involving its suppliers in its packaging reduction targets.