”This venue has put sustainability at the heart of everything they do from the start. A local driven menu and drinks list, a wine list focusing on organic, biodynamic and natural producers, a selective waste disposal system, elimination of single use products and plastics, and if not possible, then use of recycled items. Plus ongoing staff training on the subject. It is clear sustainability is not a fad here, but a clear commitment,” says jury member Veronique Rivest.