Cinq Sens, specialized in catering, is certified EcoCook® Sustainable Restaurant level 4 (v2020), therefore showing its commitment to sustainability.

By means of company catering, school catering or event catering, the profusion of fresh and regional products as well as the richness of the tastes and flavors of a good and balanced meal, this is the challenge that Cinq Sens sets itself every day when preparing and delivering its dishes.

EcoCook® is the first and only Swiss certification in the catering sector that recognises the sustainable practices of a restaurant on all levels. For consumers, EcoCook® is above all a guarantee of these practices and commitments to sustainability.

The EcoCook® team, composed of experts in sustainability, certification and communication, has developed the “EcoCook® Sustainable Restaurant Certification Program”, which allows restaurant owners to:

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

Discover below the results of the certification (v2020).

The online platform of the EcoCook® Sustainable Restaurant Certification Program’s provides a global overview of the sustainability level of each restaurantt at any given time. Shown above are Cinq Sens’ scores (unit: EcoCookpoints v2020).

Cinq Sens meets a large number of sustainability criteria, which is why it has achieved the certification level 4 (v2020), although there is room for improvement in each area of certification.

Below is an overview of the sustainable actions undertaken by this restaurant owner.

Food and drink, Menus and cooking

  • Endangered species and genetically modified organisms are excluded.

  • 80% of the products are of plant origin.

  • Almost half of the food products are Swiss, including

    • 90% of dairy products are of Swiss origin,
    • 60% of the meat is of Swiss origin,
    • 50% of the fruits and vegetables are of Swiss origin and 62% are in season,
    • 60% of oils, condiments and spices are Swiss.
  • 90% of food products are unprocessed.

  • 26% of the fish and seafood is MSC/ASC certified.

  • The offer of dishes with fried components represents less than 20% of the total number of dishes offered.

  • Vegetarian dishes account for 37% of the total number of dishes offered.

  • Cinq Sens offers balanced dishes with the “Fait Maison” label.

  • Menus for schools and nurseries are supervised by a dietician.

  • The share of seasonal fruits and vegetables will be increased.

  • Sustainable food will be highlighted on the Cinq Sens menu or webpage by the end of 2022.

  • Cinq Sens minimizes the risks of contamination through its application of HACCP standards, a food safety management method.

  • A program to improve food purchases and menus has been defined, including an increase in the proportion of MSC/ASC-labeled fish and seafood, organic products, short circuit purchases, etc.

Communication et Responsabilité sociale

Communication and social Responsibility

  • Cinq Sens communicates its sustainability policy and commitments in its sustainability Charter.

  • Cinq Sens communicates the nutritional value and allergens of the dishes.

  • A team dedicated to sustainability has been appointed.

  • The organization is committed to involving management, as well as employees and suppliers in its sustainability objectives.

  • The recruitment policy encourages diversity, equity and social inclusion and promotes professional integration by offering internship and apprenticeship positions.

  • Pay equity and family-work balance are guaranteed.

  • A questionnaire will be carried out each year to evaluate employee satisfaction and the results will be followed by improvement measures.

  • Cinq Sens supports its employees in their career development projects by offering them continuing education.

Ressources, Produits et matériaux

Resources, Products and materials

  • Cinq Sens has set up a monthly register and a plan to reduce its water and energy consumption.

  • An energy efficiency study of the building and facilities was completed in 2019.

  • The ventilation and the operation of the hoods are monitored by an automated system.

  • The heat generated by the cooling unit is recovered for the heating of the building.

  • The share of LED light bulbs will be increased and water flow reducers will be installed in the taps.

  • The share of certified eco-friendly cleaning products is 53%, this share will increase to more than 75% in 2022.

  • Single-use dishes and napkins will be replaced with compostable/biodegradable materials by 2022.

Déchets, Compensations et donations

Waste, Compensations and donations

  • Instructions on waste separation as well as a register and a program to reduce the waste generated have been established.

  • An association recovers unsold food twice a week in order to avoid food waste.

  • The organization is dedicated to promoting waste recycling as much as possible, especially organic waste.