Pangea - Initial recommendations

Client

Project status

Materiality assessment

Recommendations

Creating value through sustainability

Start

The Client

Pangea

Pangea is a Michelin One-Star restaurant in Monterrey, Mexico that serves innovative Mexican cuisine with Asian and French accents. Over its 27 years of operation, Pangea has established itself as a leader in the fine dining industry.

Title here

Consulting goals

• Create economic and reputational value
• Differentiate itself from competitors
• Strengthen employee engagement

Project status

Research & benchmarking

Assess current state

Materiality assessment

Impact & feasibility analysis

Preliminary recommendations

Recommendations

Materiality survey

144 respondents

Supplier 8%

Customer 21%

Employee 71%

Distribution by gender

72%

26%

Materiality Assessment

• Environment

• Social

• Governance

Initial recommendations - Social

Food Safety

Occupational S&H

Talent attraction & retention

HR policies

• Compensation
• Work hours, leave and time-off
• Code of conduct
• Performance evaluation

Employee satisfaction & engagement survey Examples from materiality survey: volunteering; recreational activies; staff meals

Food Safety Program

• HACCP
• Policies & procedures
• Education & training
• Visual aids
• Equipment & supplies

- Historical records - Internal & third-party audits - Certifications

Safety & Health Program

• Hazard id & assessment
• Hazard prevention & control
• Education & training
• Program evaluation & improvement
• Communication for contractors

- Historical records - Internal & third-party audits - Certifications

Initial recommendations - Environment

Food waste

Water

Waste management

• Energy Star dishwashers (20 - 50% water savings + 10% energy)
• Valves & faucets (pre-rinse spray valves - 10% savings), foot pedal controls, flor restricter)
• Cooking equipment (boilerless combination oven - 37% savings, connectionless steam cooker - 93%)
• Restrooms (low flow faucets, hidh efficiency toilets
• Operations (maintenance program, food thawing, vegetables washing)

Prevention

• Measure to reduce (KPIs)
• Expiration dates track system
• Training, visual aids
• Supervision

Reutilization

• Farm feed
• Compost

Prevention & waste separation

• Measure to reduce (KPIs)
• Training, visual aids
• Supervision
• Designated bins

Recycling

• Glass, plastic, carton

Operations

• Process digitization
• Plastic bread wrapping
• Vendor single-use packaging
• Portioning plastic containers

Initial recommendations - Governance

Ethical Business Practices

Communication

Codes

• Company Code of Ethics
• Supplier Code of Ethics
• Educations & communication

Anonymous reporting

• Hotline / website
• Escalation protocol
• Whistleblower protection policy

Internal

• Communicate initiatives
• Encourage ideas & suggestions
• Visual prompts
• Yearly progress report

External

• Add "philosophy" tab on website
• Initiatives on social media
• Yearly progress report on website

Next steps

Planned steps to prioritize recommendations

Interview key employees

Present preliminary results to client

Assess current state

Refine recommendations

Promote engagement, collect ideas, rough sense of workplace atmosphere

Survey, interviews, materiality assessment. Confirm material topics to focus on, based on impact and feasibility

Assess current state of material topics through interviews with area leaders

Propose specific measures and implementation plan

Questions for cohort

Too broad? Too many recommendations / areas to cover? Should I assess the current state (step 3) before presenting to the client (step 2)? How deep should I go with my recommendations? For example, for new policies / programs / codes, should I develop initial drafts?

Back to home