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OUR VISION: MAKE AN IMPACT

HOW WE ACHIEVE THIS VISION:

always chase perfect

plant an impression

do the right thing, for our guests, our people & our environment 

develop curious, courageous & inclusive leaders

SUSTIAINABILITY PRACTICES

A note from Steven Salm, President & CEO

Sustainability is a key priority at Chase Hospitality Group. Under the leadership of Steven Salm, we are always exploring new ways to integrate innovative and forward-thinking practices that raise the bar and allow us to make major waves towards a better planet. Our commitment extends beyond our food and beverage offering, into restaurant and product design, employee engagement, brand partnerships and more in an effort to make a positive impact. 

As an organization, we achieve our sustainability goals aligned with three pillars - sourcing, society and environment. 

COMMUNITY

  • The future of hospitality relies on our people.

  • Training and development is an important value at CHG and one of the many ways we promote sustainability - to ensure the longevity of our team in a happy, healthy, productive work environment. We put training policies and programs in place to encourage our team to be leaders and develop them within the company to achieve their greater career goals. The success of our business is attributed entirely to the success of our team and we put them first in everything we do. We aim to breed champions across all departments including but not limited to culinary, operations, marketing and creative. 

  • The CHG team thrives on the company’s community involvement. We regularly organize community volunteer initiatives, from food sorting for schools and shelters to food drives, clothing drives, beach clean-ups and more. 

  • We invest our efforts in educating our local communities on the importance of environmentally conscious practices.

SOURCING

  • Many of our restaurants update menus seasonally to reflect seasonal and local produce to reduce the impact of long-haul transport. 

  • In climates that allow for it such as Miami, we operate a rooftop garden at the restaurant, which supplies many of the fresh fruits and vegetables used in our menu offerings.

  • We ensure all of our produce and supplies are delivered in reusable containers to reduce waste.

 

ENVIRONMENT

  • Our restaurants are 100% plant-based, which significantly reduces negative environmental impacts.

  • We offer to-go packaging constructed from 100% compostable materials. 

  • We strive to operate in a paperless and reduced waste environment at our head office, eliminating paper cheques, printed materials and one-time-use water bottles and coffee cups.

Nothing brings me more joy than working together with our team and our community to further develop our initiatives. I encourage an open dialogue and welcome you to reach out to me directly with suggestions on how to continue to make a difference. Our practices are ever evolving as we strive to pave the way towards a more sustainable future. 


Sincerely, 

Steven