Green showcase: Olive Tree Brasserie
By Dean Wilson
Director, Olive Tree Brasserie
I currently own and operate three modern Greek restaurants across the North West, with exciting plans to extend my portfolio.
What we’ve achieved
We are committed to using local and seasonal produce. Eighty per cent of our dishes contain vegan products and 40 per cent of our menu is fully vegan.
We ran a vegan food giveaway to get guests interested in trying it. Partnering with Ecologi, we plant a tree for every vegan main meal sold and we’re planning to attend tree planting parties with Friends of the Lakes. All our staff have reusable water bottles to eliminate single use plastic. We ensure our suppliers’ packaging is either recyclable or reduced as much as possible.
We’re overhauling various procedures to make them greener, including adopting digital systems to reduce printing and changing company cars to electric vehicles.
There is no Planet B. We must all do what we can to help tackle the biggest threat of our generation.
The reward is the power to secure our future. Nurturing and encouraging my team’s natural interest through education and innovation creates a real buzz amongst the teams.