Le Pain Quotidien takes small steps to make a big different

By Gill Hyslop

- Last updated on GMT

Le Pain Quotidien is expanding its vegan offerings on a new all-day menu. Pic: Le Pain Quotidient
Le Pain Quotidien is expanding its vegan offerings on a new all-day menu. Pic: Le Pain Quotidient

Related tags Le Pain Quotidien bakery restaurant Sustainability Sustainable Restaurant Association Recycled content plant-based vegan

The global bakery-restaurant chain has adopted a myriad of initiatives under its Small Steps campaign to become more sustainable.

Le Pain Quotidient – which has 260 outlets in 20 countries across the world – has signed up to Food Made Good, a community of businesses spearheaded by the Sustainable Restaurant Association to make every meal as sustainable as possible.

Under the programme’s guidance, the bakery’s new all-day menu features a circular design concept to limit kitchen food waste. For example, leftover bread is made into croutons and turned into dishes such as Brioche French Toast served with fruit, honey and yoghurt (£9.50).

There is also a greater selection of plant-based and vegan offerings, such as the Spinach & Pine Nut Swirls (£9.50) and the VLT Bun, a sweet potato brioche packed with marinated organic tempeh, avocado, garlic aioli, Parmesan, plum tomato and baby gem (£8).

Additional moves towards becoming more sustainable

Working with Too Good To Go and recycling almost all waste;

Switching single-use plastic items to biodegradable/paper alternatives;

Sending pulp from all juices to a company that turns it into renewable energy. The juice bottles are RPET and made from 50% post-consumer recycled plastic;

Offering complimentary coffee grounds to customers to use in their garden, for their skincare or to clean kitchen utensils;

Using menus made from recycled paper;

Aligning the menu language with behaviour science research from WRI to encourage customers towards plant-based items. To further encourage this, the chain is launching a new loyalty app, which will offer double points for vegan purchases;

Limiting fish on the menu, aligning with the MCS good fish guide and removing 4/5 rated species. Sourcing salmon from Severn & Wye Smokery, which is a MSC certified supplier;

Choosing organic and local ingredients from suppliers such as Cobble Lane, Karma Cola, Shipton Mill and Snowdonia Cheese;

“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, head of marketing UK.

“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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