IN KEEPING WITH THE ENVIRONMENT, IN HARMONY WITH PEOPLE

IN 2009, POTEL & CHABOT JOINED THE UNITED NATIONS GLOBAL COMPACT, aligning itself with the Compact’s 10 fundamental principles regarding human rights, labour, the environment and ethics. Since then, we have made consistent, gradual progress in our corporate social responsibility (CSR), with clear-cut initiatives to address essential matters, such as reducing our environmental footprint.

Fighting Food Waste And Promoting Solidarity

Our waste-fighting work begins with the guidance we give our clients. We know how to steer them towards choosing the “right quantities” without impacting their sense of bounty and generosity. As we organise numerous charity events for our clients each year, we are able to work with non-profit entities to redistribute all food from any cancelled order, as well as unconsumed food remaining after receptions. For twenty years we have collaborated with charitable operations such as La Galette du Cœur and, in 2020, we delivered 52,000 tray meals to hospitals to support caregivers in their tireless work.

ECO-DESIGNED EVENTS

Our determination to reduce our carbon footprint starts with our ingredient sourcing, where we choose local products, French brands and savoir-faire whenever possible. Every two months, our new menu features seasonal products and sustainably harvested fish. Our sales teams encourage you to select menus giving plant-based foods pride of place. We have banned single-use plastics in the kitchen and have leading-edge sorting and recycling practices. Furthermore, our “Think Green” offer promotes more virtuous event practices when it comes to scenography, with the option to choose local and in-season flowers.

RESPONSIBLE MANAGEMENT & A COMMITMENT TO SKILLSSHARING

Our chef is a woman, and women form an ever-greater percentage of our company staff. We are working to offer equal pay and the same career training and development opportunities to everyone. Guided by the values of respect, trust and communication, our managers watch over the staff’s well-being and remain devoted to their professional development. We also constantly invest our energies in passing on our savoir-faire, educating our many young interns and apprentices in French gastronomic culture and working with exceptional ingredients, part of the foundation of our company. Training the chefs of tomorrow is one of our finest and greatest responsibilities.