Pullman São Paulo Guarulhos Airport - Luxury hotel - F&B

Sustainability and Responsibility in Gastronomy:

• Food waste reduction initiatives, with actions such as Food To Save bags and the partnership with Comida Invisível, an environmental and social governance startup that redirects food which has lost commercial value—but remains suitable for consumption—to NGOs.
• Elimination of plastic items in buffets and guest services, reducing the use of disposable materials.
• Full use of food ingredients, including the reuse of fruit peels in the production of desserts, jams, juices, and teas.
• Availability of vegan options on the à la carte menu and restaurant buffet, promoting more sustainable and inclusive choices.
• Exclusive use of cage-free eggs, in line with animal welfare best practices.
• Partnerships only with certified seafood suppliers, ensuring responsible sourcing, legal fishing practices, and non-predatory fishing.
• Collection of used cooking oil and vegetable fats by a certified company, ensuring proper and environmentally responsible disposal.
• Adoption of the Food Waste Guidelines, with production planning and specific techniques aimed at reducing food waste.
• Priority given to local suppliers and seasonal products, reducing carbon footprint and supporting the regional economy.
• Transformation of organic waste into water through Bioconverter technology, contributing to a reduction in the volume of waste sent to landfills.