In January 2023, Fitz Group made a firm commitment to becoming eco-responsible in partnership with Ecotable, in order to offer our customers gourmet and healthy cuisine, while guaranteeing total transparency.
For nine months, we carefully reevaluated our procurement approach and practices using Ecotable's Impact platform, an innovation to assess the environmental footprint in restoration.
After submitting all our invoices to two rigorous audits, we are proud to announce that we have obtained a Score B, an exceptional achievement for festive and experiential restaurants in Paris.
More than 97% of our ingredients are raw and fresh, offering a culinary experience that is both gourmet and healthy.
Our menus offer several vegetarian options, with particular attention to the seasonality of fruits and vegetables grown in France.
We mainly source French meat to guarantee quality traceability and support our farmers.
We're increasingly promoting the use of sustainably sourced products, like our organic salmon at Vesper, and we don't include any fish from endangered species in our menus.
We maintain a healthy atmosphere by eliminating gas emissions in the dining room and kitchen, thus ensuring the well-being of our customers and our team. In addition, we use certified ecological cleaning products, and we do not use any plastic in our cooking, heating, or serving processes.
Systematic selective sorting, recycling of used oils, installation of a grease trap, and local composting nearby in order to limit pollution linked to transport and contribute to greening the city of Paris.
We integrate people with social and professional difficulties, raise awareness against violence and harassment in the kitchen, and our staff meals follow our eco-responsible commitments.
An innovation to assess the environmental footprint in restoration.
The Écotable label rewards the most virtuous establishments and allows citizens to identify them on the site. ecotable.fr
Agriculture: Food supply production methods (conventional, organic, biodynamic agriculture, etc.).
Energy: Nature of the energy consumed (electricity from renewable sources, etc.)
Waste: Practices for reducing and recovering food and non-food waste.
Employee well-being: Measures put in place to ensure the mental and physical well-being of teams.
Direct producer link: Short-circuit work with producers, knowledge of suppliers.
Processed products: Presence of ultra-processed products, which may be harmful, in the supply.
Livestock farming: Practices for raising products derived from animal exploitation.
Fishing and aquaculture: Methods (trawling, dredging, line fishing, etc.), areas and periods for fishing marine products.
Place of vegetables: Vegetable portion à la carte/on plates, proposal of vegetarian options/links.