All of our shops are equipped with grease traps where oil and grease in wastewater are separated out before discharge from the premises. The grease trap waste is removed regularly in order to prevent sewage blockage. Also, we are changing traditional light bulbs into energy-saving LED lights in all of our shops to reduce electricity consumption.

Our purchasing department carefully selects vendors with environmental protection and social responsibility in mind. We used FSC paper for our napkins (FSC is an international not for-profit, multi-stakeholder organisation to promote responsible management of the world’s forests). We also care about the ocean. The fish fillets we used are produced from fish caught in areas identified in a sustainable fishing programme.

We used environmentally friendly trucks in our transportation fleet. Each vehicle meets emission and traffic noise standard issued by the Government. We have installed particulate traps on all vehicles which have reduced particulate emissions by 30%.

Our aim to reduce food waste and improve efficiency is achieved by setting up our own Central Kitchen. A significant portion of raw materials are delivered directly to the Central Kitchen, processed and then delivered to all branches through our own fleet. The number of deliveries is thus reduced. Our Central Kitchen uses energy efficient appliances and equipment to achieve additional energy savings.

Our Central Kitchen has obtained certification within the Quality Restaurant Environmental Management Scheme. The QREMS is the first voluntary accreditation scheme which assesses the environmental performance of the Food & Beverage industry in Hong Kong, jointly planned by HKFORT and Hong Kong Productivity Council. Through participating in the Accreditation Scheme, the QREMS is intended to assist Food & Beverage industry companies to enhance resources utilisation, pollution management and overall environmental management.