‘My Responsible Restaurant’ Label presented to Monaco’s Town Hall
Monaco’s Town Hall restaurant officially received a “Mon Restau Responsable” (My Responsible Restaurant) label on Tuesday 28 November. Mayor Georges Marsan, accompanied by Deputy Marjorie Crovetto, who is in charge of Environment and Sustainable Development, as well as several members of the Municipal Council formalized the Municipal Restaurant’s certification.
The certification attests to the establishment’s ability to commit to several guidelines. Obtained via the ‘Fondation Pour l’Homme et la Nature’ (Foundation for Man and Nature) the guidelines are divided into 4 categories.
Firstly, the well-being of guests must be considered with the establishment of a menu created by the restaurant’s Chef and a nutritionist. A proposal for four themed meals each year and a consultation with restaurant users twice a year must be adhered to.
Secondly, ‘the responsible plate’ means a complete menu based on plant-based proteins will be served every other Friday. An increase in the proportion of certified organic and/or local ingredients to more than 50% in the next two years as well as a commitment to displaying these figures to restaurant attendees every six months.
Thirdly, ‘Eco-gestures’ means a complete restructuring of the restaurant’s kitchen by sorting, weighing, recycling and composting waste and the use of certified eco-responsible cleaning products.
Lastly, the ‘Social and territorial commitment’ strengthens awareness about food waste and promotes sustainable approaches to the local press and within internal communications.
The new certification was presented to the mayor in the presence of Patrick Rolland, Deputy Director of the Environment Department, Annabelle Jaeger-Seydoux, Director of the Mission for Energy Transition (MTE), and numerous environmental players.
With this new certification, the Town Hall reaffirms its commitment to the fight against food waste. In 2013, the Town Hall began implementing “La Petite Boîte” (Monegasque version of a doggy bag) which allows consumers to take away a dish or a bottle that they haven’t finished. Small, recyclable boxes are distributed to many committed restaurateurs across the Principality.
