The move came after it signed up to Food Made Good.
Le Pain Quotidien has expanded its selection of plant-based and vegan offering as it works towards becoming more sustainable.
New items include the Spinach & Pine Nut Swirls, and the VLT Bun, a sweet potato brioche packed with marinated organic tempeh, avocado, garlic aioli, parmesan, plum tomato and baby gem.
The move came after it signed up to Food Made Good, a community of businesses spearheaded by the Sustainable Restaurant Association.
Under the programme’s guidance, the bakery’s new all-day menu features a circular design concept to limit kitchen food waste. For example, its leftover bread is made into croutons and turned into dishes such as Brioche French Toast served with fruit, honey and yoghurt.
Additional moves towards becoming more sustainable including working with Too Good To Go and recycling almost all waste, switching single-use plastic items to biodegradable or paper alternatives, sending pulp from all juices to a company that turns it into renewable energy, offering complimentary coffee grounds to customers to use in their garden, for their skincare or to clean kitchen utensils and using menus made from recycled paper.
The business is also aligning the menu language with behaviour science research from WRI to encourage customers towards plant-based items. To encourage this, the chain is launching a new loyalty app, which will offer double points for vegan purchases.
“As a business and bakery, Le Pain Quotidien is always looking for ways to protect the environment, reduce its footprint and give back to the community and its customers,” said Jana Somon, the chain’s UK head of marketing.
“Together with the SRA, Le Pain Quotidien will be looking at ways they can become more sustainable, and help its customers be sustainable too.”
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