As a growing business, we embrace sustainability in everything we do. We act in ways to create a more sustainable and better shared future. To make a difference in people’s lives, communities and our planet by doing business the right way.
At our food oasis, the team changes the menu four times a year—one for each season—and rotates in two new dishes every six weeks to accommodate ingredients with short growing seasons, such as asparagus. Operating this way requires a certain amount of flexibility and creativity on the part of the kitchen staff, but the quality is well worth the effort.
Working with small farms is more work for a restaurant, requiring multiple phone calls and visits. But the payoff is huge: “You don’t have to do as much with beautiful products,” says the manager. A little sea salt and olive oil go a long way in showcasing ingredients at their best.
General waste, or landfill, is the most expensive kind of waste for us, so we have found a way to reduce it. Food waste is weighed, measured and go to compost so we know it’s being utilized elsewhere.
At Blueberry’s grill, people are at the core of who we are and what we do. We are on a journey to foster a great place to work for all. All-in, our diversity, equity and inclusion initiative launched since the opening of the second location with a focus on attracting and developing a highly diverse and inclusive workforce across all the countries.
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