Chase Hospitality Group (CHG) strengthens its commitment to sustainability with a new company-wide initiative. The Toronto-based group is proud to announce that by June 1st, all of their restaurants (The Chase, The Chase Fish & Oyster, Colette Grand Café, Kasa Moto and Little Fin) will offer 25% plant-based menus.
Also read, Celebrate Earth Month with a Plate of Pulses.
Innovative vegetarian and vegan options will include The Chase Fish & Oyster's Pesto Spaghettoni, Colette Grand Café's quinoa and mushroom Vegetarian Burger, and Kasa Moto's Sweet and Spicy Cauliflower. This initiative will elevate the guest experience while improving the lives of farmers, and minimizing CHG's impact on oceans and the broader ecosystem.
"We are very fortunate to serve hundreds of diners every day and believe that we can make a positive impact on our environment by increasing our plant-based menu options," said Steven Salm, President of Chase Hospitality Group. "It's our duty as restaurateurs to acknowledge the impacts that agriculture and food production have on our environment and initiate a change from within."
Since its establishment in 2013, CHG has worked with local, independent farmers, butchers and fisherman. Taking their commitment to sustainability even further, CHG's newly launched 90% Project is an internal program based on reports that 90% of the food waste in restaurants could be used, reused or composted. To decrease waste, CHG has identified a number of farms that compost or reuse items such as oyster shells and has reworked their menus to incorporate ingredients that were formerly discarded.
The 90% Project and the movement towards plant-based menu options signal CHG's continued commitment to making educated choices and reducing the impact of food waste on the environment.
SOURCE Chase Hospitality Group
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