The Croq-Midi production kitchen is certified EcoCook® Sustainable Restaurant level 4 (v2020), therefore showing its commitment to sustainability.
” Eating well in order to grow up healthy “ such are the values of the production kitchen of Croq-Midi. Their wish is to participate actively in the education of children’s taste and to bring them, through enthusiasm and appreciation, to make healthy choices, which will be beneficial for their well-being and their health. Every day, Croq-Midi delivers fresh, seasonal and original dishes to the children of Lausanne and surroundings!
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
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).
The Croq-Midi production kitchen 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 the Croq-Midi production kitchen.
Food and drink, Menus and cooking
Endangered species and genetically modified organisms are excluded.
75% of the products are of plant origin.
56% of the fish and seafood is MSC/ASC certified.
49% of the food products are swiss, including
94% of dairy products are of Swiss origin,
61% of the meat is of Swiss origin
60% of the fruits and vegetables are of Swiss origin
72% of food products are unprocessed.
60% of fruits and vegetables are in season.
Balanced menus are offered because they are prepared according to the requirements of “Fourchette verte”
Croq-Midi is committed to limiting salt, sugar and flavor enhancers in their recipes.
The kitchen of Croq-Midi does not offer fried food in its menus.
Vegetarian dishes account for 20% of the total number of dishes offered.
Allergen-free menus are prepared upon request.
The catering service minimizes the risks of contamination thanks to its control, monitoring and microbiological analysis system.
A program to improve sustainable food purchasing and menu offerings has been implemented to reduce environmental and health impacts.
Communication and social Responsibility
The production kitchen communicates its sustainability policy and commitments in its sustainability Charter.
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 kitchen staff received training in good sustainable practices in October 2021.
The production kitchen guarantees pay equity and family-work balance.
The production kitchen Croq-Midi guaranties that the recruitment policy encourages diversity, equity and social inclusion.
The production kitchen supports its employees in their career development projects and promotes professional integration by offering apprenticeship positions.
A questionnaire will be carried out each year to evaluate employee satisfaction and the results will be followed by improvement measures.
Croq-Midi works in collaboration with the association Freedom-forever.
Resources, Products et materials
Cinq Sens has set up a monthly register and a plan to reduce its water and energy consumption.
The electricity consumed at Croq-Midi comes from renewable sources, part of which comes from photovoltaic panels installed on site.
In order to reduce CO2 emissions due to transportation, Croq-Midi optimizes its meal delivery routes and other trips and has electric cars and vans as well as a bicycle park.
The food service department is committed to increasing the share of certified eco-friendly cleaning products to 75%
Their cooling system is HCFC-free.
An annual program to reduce the environmental impact of cleaning products and materials has been put in place.
Waste, Compensations and donations
La kitchen production has provided clear instructions on waste separation as well as established a register and a program to reduce the waste generated.
The production kitchen sorts the dangerous waste generated and takes it to the waste disposal center.
Kitchen waste (organic and oil) is recovered for the production of biogas.
Croq-Midi aims to replace PET and plastic packaging with packaging made of reusable or recyclable materials.