Expanding plant-based, carbon-neutral meals and ingredients in the menu.
Envisioning to become a fully carbon-neutral chain of restaurants by 2030.
Working with environmental champions, Sustenir and Phuture, to provide healthy meals for the masses and the environment.
Moving to online platforms and technology to significantly minimise paper wastage.
Partnership with AIESEC, including joining as a guest judge at the AIESEC in Sunway’s Clean Our Plate Project’s Winter 2021.
Giving Back to the Community
Donated Salad Atelier meals to frontline workers, refugees in Kuala Lumpur and Shopee riders to alleviate issues faced during the Covid-19 pandemic.
Donated face masks and PPE garments to medical professionals.
Worked closely with Yinson Holdings, Klook, Hotel Central Food Bank, Sunway Velocity Mall, AIESEC, Shopee, Kewpie and our communities.
Promoting and supporting local produce and horticulturists.
Reducing Carbon Emission
Initiated the idea of making low-carbon meals and healthy meals a synonymous concept.
64% of our ingredients and 52% of our toppings are sourced by highland farmers.
Working with local producers and horticulturists to preserve the freshness of the ingredients by making ingredients go through as fewer processes between the farm and the plate.
Introducing Eco Packaging
Stopped offering plastic straws storewide in 2017.
Providing food-grade paper packaging and carrier bags for takeaways and deliveries.
Launched the RM1-off-the-bill initiative for customers who bring their food containers.
