Sustainability
Sustainability
LORA stands for high quality and contemporary gastronomy and a conscious handling of sustainable and seasonal products that are locally sourced.
By integrating our passion for liquors and mixology we create a diverse, esthetic and joyful experience for those who are not only aware of our responsibility for humans, animals and nature but also want to act on this matter.
Our partner
Ecocook – Sustainable Restaurant Certification
In our efforts for a sustainable gastronomy, we ran a sustainability audit in cooperation with Ecocook. In this audit, we analysed the following criteria: food & beverage, menu & cooking process, communication, resources, products & materials, waste, social responsibility and donations.
This will help us meet our goals to act responsibly in favor of humans, animals and nature, and therefore reduce our CO2 footprint.
We have learned a lot in this procedure and are already implementing this knowledge in our processes.
Tarzan
Our fashion partner puts a lot of effort into a sustainable production and into a stylish appearance of our workers – as long as possible. Because a shirt that doesn’t need to be replaced, doesn’t need any ressources. And other then that?
Their cotton is GOTS (Global Organic Textile Standard) certified.
They have been working with family businesses they know for years and visit regularly. The textiles are from Portugal, don’t travel with airplane and they are imprinted in Basel – Land.
Ullrich
As a traditional Swiss company, family-run in the third generation, they are dedicated to the epicurean treasures that make the heart of every wine and spirits enthusiast beat faster.
Their customers will find an impressive selection of first-class wines and spirits, as well as probably the largest range of whisky in Switzerland. The best way to discover our world is to experience it for yourself.
Seasonality
Besides the local sources we also focus on the seasonality of our products when it comes to our intention to reduce our CO2 emission but still being able to provide an attractive menu. The basic idea is to rather source the products from regions where they are seasonal at the time than to grow them locally with a high energy effort which ends up producing more CO2 emission.
In particular that means: if local products are ripe in summer or fall, we only import a few specialties. In spring however we buy the fruits form regions where they are in season. Therefore we work with the internationally known Gebana calendar.
Energy efficiency
In order to reduce CO2 emissions it makes sense to recycle energy instead of producing new one.
That’s what we do by recycling the heat produced by our cooling devices. A pump collects the hot air and feeds it back into our heating system.
Foodwaste
Avoiding food waste is very important to us. Currently the average restaurant wastes 30% of all their produced food products.
To reduce our food waste to a minimum, we work with a state of the art software from “Kitro”. The software analyses where and how food waste can be avoided.
This allows us to keep our waste on an absolute minimum. We distribute our leftovers via our partner “toogoodtogo” to our customers.
Materials and packaging
We only use recyclable and natural materials for our construction as well as for our consumables.
Wherever possible we recycle or use material that has a long lifecycle. In addition to that we are partner of “Kooky“, a smart recycling system.
You can deposit the food containers at any partner venue and get new one instantly. We kindly ask you too to ask reusable food containers.