As a company of the social and solidarity economy (SSE), the operation of the Hôtel de Carantec, restaurant Nicolas Carro is based on a principle of solidarity and social utility. It is in this dynamic that the teams are mobilized every day to cultivate the future.
More than 20 eco-responsible and committed actions are therefore carried out within the establishment. Each action is the result of a collective reflection aimed at integrating the company ever more into the community of today and tomorrow.
“Our environmental responsibility is expressed through all our daily activities. Our management of sustainable development issues applies to production, consumption and social interactions. When our activity is part of a dynamic that respects nature, it could not be more relevant.”
Nicolas Carro, Principal-Chef
300m3
water saved
Simple, resource-saving dosing
Installation of eco-friendly equipment
Enfin, l’établissement est équipé en mousseurs sur les robinets pour limiter la consommation en eau à tous les postes.
100%
selective sorting
Each employee is encouraged to sort their waste thanks to the various sorting stations installed in each department.
Sorting as a leitmotif
100% of the establishment’s waste is sorted.
Any recyclable element is recycled by the company Les Recycleurs Bretons. Thanks to their high-performance sorting centre, the vast majority of waste is recycled into Solid Recovered Fuel or secondary raw materials.
Hygiene Epack
Product Control
Centralized and standardized management
Continuous training of teams
A committed partnership to limit food loss.
The use of the Epack solution allows the identification of any food product within the restaurant. Each employee to consult and update the monitoring of production dates, cleaning protocols, distribution of tasks and roles…
The solution also allows real-time monitoring of temperatures in refrigerators and cold rooms, allowing quick adjustments in the event of a breakdown or technical problem.
100% led
90% of the establishment equipped with LED bulbs.
Equipment operated throughout the site
in 2023, we replaced all LED or GU10 bulbs. The installation of presence or motion detection systems now makes it possible to limit energy consumption as well as light pollution.
With the complete renovation of the accommodation area and the kitchen, 100% of the establishment will be equipped with energy-efficient lighting by 2024.
Responsible uniforms
Environmentally friendly clothing
Built to last
A committed choice
The jackets and uniforms are chosen from the “Green Choice” range by Le Nouveau Chef.
The New Chef is committed to working for a greener industry. Creating products, doing things with respect for the planet and people.
European production, sustainable quality, environmentally friendly, designed to last.
All digital
Digital tools at the service of the establishment
Continuous training provided by department managers.
The choice of digital
More and more, the hotel is dematerializing its documents, hosted on an on-site server.
Each department and employee is adapting its work environment by digitizing more and more workstations: for example, business cards are entirely digital, invoices are dematerialized, cleaning plans are monitored by Epack Manager, schedules are dematerialized, accessible by all employees.
Orders are taken via pads, and each used sheet is reused before being sorted. All internal communication is printed on recycled paper.
Outside of business hours, all unused devices are systematically switched off or put on standby.
Energy renovations
Optimising our energy resources
Thermal optimization
In the spring of 2023 the old boiler was replaced by a system, allowing for more efficient temperature control of the facility, a reduction in gas consumption, higher energy efficiency as well as better environmental properties. The cold rooms, in the basement, installed on the north side, are supplied with R448A and R449A gases.
These gases combine low GWP with high energy efficiency. The choice of orientation allows natural cooling of the engines outdoors.
Electrical terminals
Digital tools at the service of the establishment
Continuous training provided by managers and suppliers.
Meeting the needs of our customers
Since 2022, the establishment has been equipped with an electric charging station. The growing demand from our customers encourages us to install a second one in 2024 to meet our customers’ growing need for their electric vehicles.
Biowaste Bioresource
Valorisation des déchets
A hyper-concentrated substrate offered to customers,
which has allowed the planting of more than 3000 flowers.
From fork to fork.
The installation of a bio-dehydrator within the establishment makes it possible to produce 600kg of hyper-concentrated bio-substrate each month which is redistributed to our customers as well as to our producers.
Used as a fertiliser, the substrate is harmless to the soil and crops. As the box itself is recyclable, the waste becomes an entire resource. A seed of great melina is also slipped into the gift to flower the garden of our guests and participate in their pollenization.
Short circuits
A community relationship with all producers
for local synergy.
As close as possible to the producers
The choice to favour short circuits allows us to establish constant and constructive communication with each of our producers.
Thanks to on-site deliveries or visits to the farms, the kitchen is intended to be a link between the producer and the consumer. The supply of vegetables comes from a radius of less than 30 km.
Sustainable agriculture
Commitment to farmers,
The choice of sustainable labels
The choice of sustainable and reasoned products
The enhancement of the terroir involves sourcing exclusively Breton meat in collaboration with the Bleu Blanc Coeur label and independent breeders. The supply of seafood from St Brieuc to Penmarc’h, affiliation to the Ethic Ocean association. Valrhona Chocolate, a B Corp® certified company, which rewards the most committed companies in the world, invested in a CSR (Corporate Social Responsibility) approach that meets the most demanding standards in terms of social and environmental impact.
Organic and sustainable
Acting to protect the soil and the ecosystem
100% for vegetables
Working with exceptional products could not be done if they were not 100% natural. To offer our customers exceptional dishes, respect for taste and our soils, we make it a point of honour to only work with producers committed to this approach. Dialogue, reflection and exchange allow everyone to move forward in the quest for the good, sustainable and responsible.
Sauces and kimchi
When valorization allows you to reinvent yourself
Rethinking the kitchen to limit waste
The search for the advanced enhancement of each food allowed the teams to rethink the ingredients and recipes.
- Reduction of losses on animal cuts thanks to the revalorization of the pieces through sauces.
- Reuse of waste from peelings through vegetable juice;
- Preservation of products through fermentation and vinegar techniques.
0% plastic
D’ici 2025
Working with suppliers to develop the deliveries of tomorrow
In order to ban superfluous packaging, the in-depth work carried out with the fishermen has made it possible to stop the use of polystyrene in deliveries.
Disbursement is systematic in our reusable containers at the producer, in order to limit waste such as cardboard and crates. The company invested in a fleet of X number of reusable crates in 2019.
The objective of no longer receiving products in plastic packaging is a coordinated work with the “My restaurant goes sustainable” initiative of METRO France.
Low impact
A transition to more responsible hospitality products
The constant exchange with suppliers allows a transition to more responsible hospitality products as old stocks are depleted. There is a real desire to offer products in the establishment that are concerned about the environment as well as the well-being of our guests.
95% ecolabel
For the environment, our guests and our employees.
95% of the products are eco-label. From laundry detergent to unbleached toilet paper, our supplier Gama29 accompanies us every day in our quest for effective products that are safe for people and the planet. This allows our employees and guests to evolve in a healthy environment.
Linen management
The linen is carefully chosen for its compliance with environmental standards
Organize the workspace and the outsourcing of laundry.
A majority of the linen is washed on site: guest towels, aprons, dishcloths, etc. We try as much as possible to favor the natural drying of the laundry. In collaboration with the Blanchisserie d’Armor, deliveries are plastic-free and organized according to routes designed to optimize travel.
The choice was made in the dining room to no longer use tablecloths in order to save resources and to highlight the work of cabinetmaking.
Micro-filtered water
Bottles returned and filtered on site
By choosing to offer Castalie micro-filtered water in the restaurant, we avoid transport and bottle manufacturing.
Local anchoring
Share with you the commitment of local artisans
Each element of the room has been designed to promote know-how and an eco-responsible commitment: frozen plant frames, dried flowers, tables, chairs and trays in EPC certified wood, table service made in Brest, local artists on permanent exhibition, switch to Morlaisien linen napkins soon.
