As a multi-award winning restaurant specialising in providing restaurant quality dining experiences, Lussmanns had never considered packaged meals or ‘take away’ for that matter…until COVID.
We have been speaking to Lussmanns to learn more about their COVID strategy, and why they chose BioPak to to support their food and packaging needs.
Who is behind Lussmanns, and what’s your journey been thus far?
Lussmanns was first founded in 2002 in London, and has since branched out to Hertfordshire, with their sixth restaurant opening in Oxford just two weeks before the UK went into lockdown, certainly not how Andrei and his team, headed up by Head Chef, Mick McGeown and Head of Operations, Matt Mager, envisaged their latest project starting.
QUOTE: “Staying true to our ethical and sustainable values, has been a challenge” - Andrei Lussmann
Maintaining a competitive edge in an incredibly saturated market, without compromising on their ethical and sustainable values in itself has been a challenge, let alone with a world-wide pandemic thrown into the mix.
What sustainability initiatives do you have in your business and how easy or difficult are they to meet?
We (Lussmanns) have always believed in ethical business, whether that’s through our Marine Stewardship Council (MSC) accreditation and our sustainably sourced fish and meats or our commitment to recycling 100% of our waste. We want to ensure we are honest and transparent when it comes to the origin and disposal of all our resources.
Just over two years ago we stopped importing champagne from France and started moving across to local British vineyards in order to both reduce our impact on transport emissions, and to support our producers by sourcing UK sparkling wine. These steps aren’t always easy, especially not when you also have to maintain your competitive edge on the highstreet.
Lussmanns are also proud to be a founding member of the Sustainable Restaurant Association (SRA), which aims to accelerate change toward an environmentally restorative and socially progressive hospitality sector in the UK. The SRA supports more than 10,000 restaurants through its Food Made Good programme, which includes an annual sustainability rating, and supports our vision that you can run a sustainable business and still be commercially viable.