VALUES THAT DRIVE
US
Aware of these challenges, the PARADiS restaurant has embraced sustainable practices since its creation:
- Reducing food waste: optimizing stock management and making the most of
- Minimizing other waste: selective waste sorting, composting organic waste, and using reusable
- Cleanliness & hygiene: a daily commitment to maintaining a clean environment, engaging both our teams and our customers.
MOUNTAIN ZERO WILD WASTE 2030 CHARTER SIGNED
- Replacing individual packaging with sustainable alternatives.
For example, the sweet treats served with coffee are homemade meringues, replacing individually wrapped biscuits.
- Using reusable containers and eliminating plastic bottles.
For example, the crockery used at the snack bar is reusable, with many items enamelled to further reduce plastic use.
- Displaying the action plan for team members.
- Participating annually in the waste collection event organized by La Rosière Tourist Office.
This list will continue to evolve as new actions are implemented. The first results will be shared soon, so stay tuned!
CHOOSING OUR SUPPLIERS AND PRODUCERS
The AQUACIARA example:
This innovative solution allows us to use local water, micro-filter it instantly and even transform it into sparkling water.
The result? Fewer plastic bottles, reduced transport and a lower carbon footprint.
Find out more
The Murgat fish farm example:
Since 1898, this family-run fish in Beaufort (Isère) has upheld a unique tradition of excellence, focusing on animal welfare, green energy and responsible resource management. Their sustainable approach aligns perfectly with the values of the PARADiS restaurant.
Find out more
By collaborating with local producers, the PARADiS restaurant supports regional agriculture and craftsmanship while reducing the environmental impact of food transportation.
FROM MOUNTAIN RESTAURANT TO THE GOLF CLUBHOUSE
From the very beginning, the building was designed to minimize its environmental impact:
- Seamlessly blending into the landscape to preserve its natural setting
- Heated by a wood pellet boiler for sustainable energy use
- Biowaste composting system to reduce organic waste
- Rainwater recovery system for watering the golf course
Whether in winter or summer, sustainability remains at the heart of the site’s philosophy. Both Golf de La Rosière and the PARADiS restaurant are committed to reducing their footprint and raising awareness among visitors about the importance of preserving the environment.
THE CARBON FOOTPRINT OF OUR DISHES
A color code allows each dish to be classified according to its level of carbon footprint, from the most moderate to the highest, providing a simple and clear reference point when making a choice.
By displaying this information, we want to give a concrete dimension to our commitments and guide the food experience towards a more conscious approach, without ever compromising pleasure.