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OUR INVOLVEMENT IN THE ENVIRONMENT
OUR CURRENT AND FUTURE PROJECTS
  ISO 20121 STANDARD  

This standard specifies the requirements applicable to a responsible management system applied   to the event activity. It allows us to control the social, economic and environmental impact of our services and our production laboratory.

 

Aspects concerning sustainable development are therefore not excluded and are an integral part of the internal policy.

Pavillon Traiteur is resolutely committed to a long-term mobilization process through reflection and analysis of processes and concrete proposals.

We pay particular attention to reducing our environmental footprint at all levels of our event catering activity.

 

Each year, human and financial resources are allocated allowing us to improve knowledge, control and information around sustainable development .

 

Raising awareness, information and training are essential to the approach to respecting the environment, both internally (employees, procedures, etc.) and externally (recommendations to customers).

OUR COMMITMENTS TO SUSTAINABLE DEVELOPMENT
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CONTAINERS ADAPTED TO OUR ENVIRONMENTAL POLICY

Plastic law came into force in January 2020, we now use more plastic containers.

  • Kraft cup for coffee, tea and soft in biodegradable cardboard.

  • Disposable plate in biodegradable cane fiber.

  • Wooden cutlery kit (for customer meal trays).

  • Customer meal tray in recyclable plastic and biodegradable cardboard.

  • Kraft lunchbox in biodegradable cardboard (in production).

  • Bodega verrine in bamboo fiber.

  • Laminated wooden dish with recyclable plastic lid (individual round dish for hot dish and salad dish).

  • Kraft tartlet box with PLA window (cardboard and biodegradable PLA window).

  • Wooden tray for vegetable basket, biodegradable .

  • Kraft wrap jar.

  • Kraft triangle sandwich shells.

  • Kraft straw .

FOOD DONATIONS

Le Pavillon Traiteur manufactures and markets cooked products. To avoid wasting food that can still be consumed at short notice, Pavillon caterer makes food donations to associations. These foodstuffs are unsold items from services whose use-by date is expiring.

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OUR ACTIONS FOR SUSTAINABLE DEVELOPMENT

  • Paper used for offices now sorted and recycled by our cleaning company.

  • Set up a hand dryer instead of hand towels.

  • Use digital instead of paper whenever possible.

  • Sustainable purchase: the company buys according to the real need, which limits our stock.

  • Installation of bins to recycle batteries and bottle caps.

  • Use of local and seasonal products to reduce the carbon impact.

  • Use of quality LEDs in the production laboratory.

  • Pooling of deliveries.

  • Certified Suppliers .

  • Promotion of purchases of products without individualized packaging.

  • Automatic lighting in the establishment.

  • Local employability: 90% of employees domiciled within 30km of the company.

  • Consideration of customer concerns regarding their social and environmental expectations + awareness of sales staff on the sale of seasonal products .

  • Responsible cleaning and aniosafe products.

CATERING PAVILION,
A RESPONSIBLE CUISINE

Our kitchen is entirely focused on the product. To respect it is to make you appreciate it. This is why, at Pavillon Traiteur, everything is homemade in order to guarantee you high quality dishes with preserved and magnified flavors.

 

The only thing that counts for us is the desire to make you rediscover the true taste of a ripe vegetable bursting with sunshine, a gourmet fruit or a light and airy cake.

This excellence in simplicity leaves you with a unique sensory imprint.

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Pavillon Traiteur adapts to the desires and needs of its customers by also offering vegetarian, vegan, gluten-free and allergen-free menus to satisfy all types of diets .

We consider that to make you appreciate the good products of the lands of the south of France and the Mediterranean, it is advisable to avoid any unnecessary transformation and as much as possible the use of artifices. Having opted for homemade allows us to reduce the salt in all our preparations.

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Pavillon Traiteur has a 2000m2 production laboratory equipped with the best equipment.

A veritable space for creation, chefs can thus steam or vacuum cook, fry, roast and choose the cooking mode best suited to each product. This precision cooking relies on the know-how of our chefs who carefully manage each of these steps.

The cuisine of Pavillon Traiteur comes down to quality, lightness and naturalness : three essential ingredients to reveal tastes and flavors without overdoing it.

 

Pavillon caterer is committed to an eco-responsible approach at several levels of the company. Choosing to favor short circuits reduces the travel inherent in deliveries.

In this way, we limit our impact on the environment and our carbon footprint .

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