23 C
Mossel Bay
21st Aug 2019
Community & Living Nature & Nurture

De Vette Mossel is going green

On the 23rd of August, De Vette Mossel invited several guests from the Tourism fraternity to the launch of their Going Green Project.
Neill Du Bois and Nikkie Geyer of the De Vette Mossel explained that they had introduced the recycling project already in 2014, but are now taking it to the next level.
Their aim is to reduce the restaurant’s ecological impact on the environment by introducing the following measures:
They only use alien species wood
All their suppliers are encouraged to source their ingredients from within a 70km radius of the restaurant.
They strictly abide by the SASSI regulations and use only seafood in the green category.
They are urging their suppliers to reduce their plastic packaging to 50% within the next 3 months.
A NO straw policy was introduced.
All the proceeds from the sale of recycled material go to their employees.
All their employees are locally sourced.
The Restaurant is renowned for their fresh seafood therefore all the leftover food of the day is donated to the families of the employees and during the December holidays, they are able to feed 35 families in the community.
Neill challenges all the business owners in Great Brak to “Go Green”. With an effective recycling project at your work place, you are also contributing on a small scale to save the Planet. Somewhere we have to start…

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