Sustainability Plan: At the locals' of Txots A series of sustainability and awareness strategies are being implemented with the aim of becoming a company. Highly responsible towards the environment.
As for the control and saving of energy consumption The work team is encouraged to adopt habits that reduce energy consumption, such as adjusting the temperature and running time of the air conditioning, switching off equipment when not in use, closing fridge doors, turning off electronic devices immediately after use and unplugging equipment at the end of the working day, among others.
Likewise, all our equipment is configured with the ECO option, where available.
Our sustainability plan also includes monitoring the deficiencies of water systems to assess, correct and improve them. water consumption which is carried out to determine how and where water can be saved in each production process and to establish water-saving habits. We also consider it highly important to carry out preventive maintenance based on periodic inspections of taps, cisterns and pipes in order to detect leaks and excessive consumption and to contact the maintenance team promptly.
On the other hand, externally we prioritise that our suppliers are local or from nearby (km 0), as well as having an environmental commitment and opting for sustainably produced products.
Among our employees, we encourage the use of sustainable modes of transport by promoting shared public transport, cycling and walking to reduce the adverse environmental consequences of private transport pollution.
In our offices we work towards a “paper-free” objective. We adopt digital file work instead of physical documents, and collaborate with local organisations that promote actions benefiting all pillars of economic, environmental and social sustainability.
Our foundation is the well-known 3Rs Policy, which seeks to reduce the volume of waste generated by prioritising its reuse and recycling, using the bins allocated for the waste and rubbish produced at each site. We ensure that employees are aware of this and handle waste efficiently through educational talks and training sessions we deliver at all workplaces.
It is for this reason that we have created a “green team” in all our restaurants. This team is made up of staff from our centres who work to suggest better ecological and sustainable practices in their specific area. This gives us a greater commitment to implementing the practices, recognising their efforts, and studying production processes to optimise them practically in the kitchens. A practical example is the habit we have established of not just filling the oven with a single tray to optimise its capacity, time and electricity used, among other things. To close the loop on correct waste management, we have recycling bins and strategic points in our premises and on our terraces, allowing us to separate and study the impact of our restaurants' activities and devise new, more sustainable actions.
