OUR ENVIRONMENTAL COMMITMENT

A COLLECTIVE COMMITMENT

 

CURTY’S LABORATORY strives on a daily basis to ensure that our choices are not simply guided by economic rationality, but by minimizing our impact on the environment.
We are committed to preserving the environment and are working to gradually reduce our carbon footprint.

CURTY’S LABORATORY is committed to supporting sustainable production and consumption on a daily basis.

Our teams are keenly aware of this issue, and play an active role in limiting waste (by combating food waste at every stage of the process, encouraging the use of reusable packaging, keeping paper printouts to a minimum…).

Our energy consumption is monitored and controlled to avoid waste.

We are committed to respecting the product and choosing the best while respecting the environment.
That’s why we favour responsible sourcing from suppliers who share our values.

Our menu, renewed twice a year (spring/summer – autumn/winter), is based on seasonal produce.

Increasingly, our offer includes a local dimension, thanks to constant monitoring and sourcing by our R&D department to identify new players in the sector in Paris and the Ile-de-France region.  We shop locally for bakery products, meat, seasonal vegetables and fish.
We favor French and local products as much as possible.

Whenever we can, we choose foodstuffs with labels (Label Rouge, AOP/AOC), from organic farming or fair trade,  of French origin as a priority, and give preference to breeders who respect animal welfare.

To date, we have eliminated all artificial colorants and additives considered to present a health risk. We follow strict specifications when developing our recipes, to obtain the shortest possible ingredient lists.

We make all our emulsions mechanically, without using syphons with nitrogen protoxide cartridges (N20), which contribute to the destruction of the ozone layer and the acceleration of the greenhouse effect.

On the menu, we offer an increasingly wide range of vegetarian dishes, helping to reduce our carbon footprint.  

We encourage the use of public transport and non-polluting vehicles.
CURTY’S LABORATORY has many employees on foot, by bike and on scooters.

A COLLECTIVE COMMITMENT

 

CURTY’S LABORATORY strives on a daily basis to ensure that our choices are not simply guided by economic rationality, but by minimizing our impact on the environment.
We are committed to preserving the environment and are working to gradually reduce our carbon footprint.

CURTY’S LABORATORY is committed to supporting sustainable production and consumption on a daily basis.

Our teams are keenly aware of this issue, and play an active role in limiting waste (by combating food waste at every stage of the process, encouraging the use of reusable packaging, keeping paper printouts to a minimum…).

Our energy consumption is monitored and controlled to avoid waste.

We are committed to respecting the product and choosing the best while respecting the environment.
That’s why we favour responsible sourcing from suppliers who share our values.

Our menu, renewed twice a year (spring/summer – autumn/winter), is based on seasonal produce.

Increasingly, our offer includes a local dimension, thanks to constant monitoring and sourcing by our R&D department to identify new players in the sector in Paris and the Ile-de-France region.  We shop locally for bakery products, meat, seasonal vegetables and fish.
We favor French and local products as much as possible.

Whenever we can, we choose foodstuffs with labels (Label Rouge, AOP/AOC), from organic farming or fair trade,  of French origin as a priority, and give preference to breeders who respect animal welfare.

To date, we have eliminated all artificial colorants and additives considered to present a health risk. We follow strict specifications when developing our recipes, to obtain the shortest possible ingredient lists.

We make all our emulsions mechanically, without using syphons with nitrogen protoxide cartridges (N20), which contribute to the destruction of the ozone layer and the acceleration of the greenhouse effect.

On the menu, we offer an increasingly wide range of vegetarian dishes, helping to reduce our carbon footprint.  

We encourage the use of public transport and non-polluting vehicles.
CURTY’S LABORATORY has many employees on foot, by bike and on scooters.

  • Working conditions
  • Health and safety
  • Inclusive management
  • Flexibility
  • Parity, equality and diversity
  • Training
  • Integration of young people
  • Integration of apprentices and trainees
  • Limits on precarious employment
  • Integration of disabled people
  • Housing assistance
  • Donate any surplus food to associations
  • Workspace design, safety and decoration
  • Daily staff lunches
  • Internal cohesion events
  • Personal development

 
 

 

SOCIAL

  • Product and service quality
  • European sanitary approval
  • Customer culture
  • Customer satisfaction and loyalty
  • Continuous improvement process
  • Competitive, fair prices
  • Preferred local suppliers
  • Responsible purchasing
  • Compliance with supplier regulations
  • Major investments in equipment and works
  • Loyalty and ethics in business

 
 
 
 
 
 

 

ECONOMY

  • Working conditions
  • Health and safety
  • Inclusive management
  • Flexibility
  • Parity, equality and diversity
  • Training
  • Integration of young people
  • Integration of apprentices and trainees
  • Limits on precarious employment
  • Integration of disabled people
  • Housing assistance
  • Donate any surplus food to associations
  • Workspace design, safety and decoration
  • Daily staff lunches
  • Internal cohesion events
  • Personal development

 
 

 

SOCIAL

  • Product and service quality
  • European sanitary approval
  • Customer culture
  • Customer satisfaction and loyalty
  • Continuous improvement process
  • Competitive, fair prices
  • Preferred local suppliers
  • Responsible purchasing
  • Compliance with supplier regulations
  • Major investments in equipment and works
  • Loyalty and ethics in business

 
 
 
 
 
 

 

ECONOMY