New Carpe Diem restaurant is as ethical as possible
From the food and furniture to the coffee and cutlery, every detail of the new Carpe Diem restaurant in Bristol has been selected to make it as ethical as possible.
Its restaurateur, Roger Chandre believes: ‘If you are going to have an ethical business then you need to think about every detail – everything you buy, everything you use and everything you throw away.’He certainly appears to have thought of everything, from the more obvious green solutions like printing menus on recycled paper, installing solar panels and locally sourcing food, to the more imaginative, like recycling the sunflower oil used for cooking into soap.
Ethical does not mean unprofitable. Chandre explains: ‘I want to show other companies that an ethical business can still be sustainable and profitable and that it doesn’t need to cost the earth to save the earth.’
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