Developing sustainable business practices are a key priority here at Chase Hospitality Group. Under the leadership of Steven Salm, CHG works towards becoming a more sustainable organization every day. The pursuit never ends; we continually raise the bar and our goals. Steven Salm's passion for building a sustainable organization has driven initiatives under all three of our sustainability pillars: sourcing, society, and the environment.
Many of our restaurants update menus seasonally to reflect seasonal and local produce to reduce the impact of long-haul transport.
As an Ocean Wise partner, we ensure our fish and seafood is ocean-friendly.
In our restaurants that do serve meat and animal products, our teams ensure ethical standards by purchasing from specialized vendors.
Training and development of our people is a key business priority. We put trainings and policies in place to keep employees happy and productive. The Chase Elite Program is an example of one of the ways we invest in our people.
The CHG team thrives on the company's community involvement. A notable event was the Planta Burger Pop-Up to raise funds for Sick Kids Hospital.
Across all CHG restaurants, menus are (at minimum) 25% plant-based. Not only does this provide our guests with vegan, vegetarian and gluten-free options, the initiative reduces negative environmental impacts.
The 90% Project, a successful waste reduction initiative launched in 2016, has made strides in reducing waste at each of our restaurants.