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Our Commitments

Faced with changes in the condition of our planet, the food, hotel and restaurant industry and its ecosystem are one of the keys to an agricultural, nutritional, ecological and social transition. Our Group has a direct impact on the environment and on the surrounding population. It is our responsibility to reduce these impacts.

Environmental challenges

The majority of our business operations are based on what nature has to offer (raw materials for construction and cooking, energy…). It is up to us to preserve it as much as possible in order to continue our operations.

The acquisition of the Domaine de Nonville brings the agricultural and hotel-restaurant worlds closer together

In 2021, Groupe Bertrand created a new activity, Domaines & Terroirs, to promote the Ile-de-France region in some of its hotels and restaurants while using agro-ecological farming methods on living soil.

Investment in forests

Groupe Bertrand owns forests in the central part of France. These forests are managed under a plan to preserve local biodiversity and to test agroforestry methods.

La Lorraine brasserie signs the Ethic Ocean Charter

The legendary Parisian brasserie La Lorraine (Paris 17th), well known to seafood lovers, is committed to the preservation of the sea’s resources. After conducting an assessment of the sustainability of its products, the chef of La Lorraine and the manager signed the Ethic Ocean charter in September 2021 and thereby join the network of chefs committed to the preservation of the sea’s resources that has been developed by the association.

Au Bureau and TerraTerre help farmers in their agro-ecological transition

Au Bureau has signed a partnership with TerraTerre by supporting 9 French farmers in their transition to low-carbon, all located within 25 km of one of our pubs. This is a first step towards the agro-ecological transition, but also offsets part of the residual GHG emissions for our restaurants.

Combatting food waste

The result after 3 years of a partnership with Too Good To Go for some of our restaurants:

11 partner retail outlets

27,000 anti-waste containers saved from the trash can

67 tons of C0₂ avoided = 33 Paris-Tokyo flights

Sorting bio-waste with Les Alchimistes

We seek to support innovative and local initiatives. At Pied de Cochon (Paris 1st), Au Petit Victor Hugo (Paris 16th) and in some Leon and Au Bureau restaurants , the start-up Les Alchimistes collects our organic waste and transforms it into compost for agriculture in Seine-Saint-Denis.

BURGER KING, the king of flame-grilled meat, ramps up its plant-based approach

For THE expert in flame-grilled meat, it is not easy to become the first fast-food chain to offer the most extensive plant-based product range on the market in France. And yet. A few months after launching the Veggie King, BURGER KING® France is shifting into high gear and is now offering a plant-based alternative for three of its best-sellers.

Au Bureau is committed to the Enseigne Responsable label !

Awarded at the end of 2022 by the Collectif Génération Responsable, Au Bureau has become the 37th brand in France to receive this label, which encourages transformation through an approach aligned with ISO 26000.
The label rewards our commitment throughout the year to reduce our environmental impact as well as :
🔎 Our agility and innovation for recruitment.
🔄 Structured purchasing processes and fair practices.
🌍 The pedagogy and ambition of sustainable marketing.

Social and societal challenges

The Group’s financial performance is strongly linked to its social and societal performance (policies on disability, gender equality, integration of young people and refugees, quality of life at work…). The CSR policies of our different business operations take into account all our stakeholders, whether they are our employees, our customers, our partners, associations, suppliers, hospitality management schools, etc.

Au Bureau supports Sport dans la Ville for the integration of young people

Sports and its values are an integral part of the history of Au Bureau ads. For the past 20 years, Sport dans la Ville has been supporting approximately 10,000 at-risk youth each year through sports and group coaching sessions. Au Bureau participates in a race for solidarity, Foot & Job events and job fairs in order to talk to young people about its business operations.

Hippopotamus commits to Rire Médecin

Families have always held a special place at Hippopotamus. It was therefore natural for them to support Le Rire Médecin, which has been entertaining children in hospitals every day for more than 30 years.

Groupe Bertrand Restauration participates in DuoDay

Every year, Groupe Bertrand Restauration establishments take part in DuoDay by welcoming disabled individuals for a day to help them discover our world and our businesses! In our headquarters as well as in our restaurants, our teams share our passion by training about 50 Duos each year. This day allows trainees with disabilities to experience total immersion. Some of them then join our teams, either as interns or under open-ended contracts.

Clean-up of the beaches for Léon and La Fondation de la Mer

Léon and the oceans, a very long history! Because Léon needs the sea and the oceans to exist, our teams mobilize each year to clean up some of the French beaches.

On September 30, 2021, for World Maritime Day, Léon joined forces with the association La Fondation de la Mer to help clean up the beach at Dieppe and the beach at Petit Nice in the Bay of Arcachon.

Collaboration with Refugee Food

For the past 4 years, Groupe Bertrand Restauration has been working with Refugee Food to continue to change the way people view refugees, to facilitate their professional integration and to promote the world’s culinary heritage ( four-hand dishes at the Refugee Food Festival, hosting refugee interns for integration, recruiting refugees…)

Improving financial well-being of our employees

A partnership with Rosaly has been launched for several of our brands (Au Bureau, PVH, Vaudeville, Volfoni and the headquarters). This social impact fintech allows us to digitize payroll deposits. The goal? To offer a new and practical solution to improve the autonomy and financial well-being of our employees, through the use of a free app linked to our payroll system.

Bertrand Restauration sustainability report (in french)

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