CSR Roadmap 2025-2030

In all transparency, we undertake to share each year our progress and results in relation to the objectives defined in this Roadmap.

Taking care of our ecosystem

Our beliefs

Our choices in sustainable sourcing and catering offerings shape our ability to reduce our environmental footprint and to be an ally for local and high-quality agriculture.
We are committed to reducing our environmental footprint, by prioritising the fight against food waste and the reduction of greenhouse gas emissions.
We want to strengthen our Purchasing model, based on quality and sustainable sourcing, to remain autonomous and inspiring.
Implementation

Create a non-profit Foundation, with the mission of supporting local agricultural chains, sustainable food and the fight against food waste

Started

Create the role of “Sustainability Representative” in each restaurant

To be started

Continue developing ultra-local supply chains to support our growth

Ongoing

Extend our range of “tailor-made” products, integrated into an optimised distribution circuit

Ongoing

Organise an annual “Novae Community” event to share our environmental and supply commitments

Started

Develop our Eco-toque program to raise awareness among employees and guests about sustainable catering

Started
2030 objectives
-20%

CO2 eq./plate footprint reduction based on the cumulative Scope 1, 2 and 3 emissions (baseline 2023) This indicator will be complemented by Science Based Targets (SBT) in 2025

2023
3.47 kg
2024
2025
2026
2027
2028
2x

double the share of certified organic products in our total supply volume (baseline 2024)

2024
3%
2025
2026
2027
2028
2030
50%

of vegetarian dishes sold on the total number of plates served daily

2023
26%
2024
28%
2025
2026
2027
2028
+25

new Novae tailor-made products created by 2030

2025
+3
2026
2027
2028
2029
2030
<45gr

of food waste per plate served (unsold items + waste on trays)

2023
63 gr
2024
56 gr
2025
2026
2027
2028

Taking care of our talents

Our beliefs

We aim to create a participatory, friendly and stimulating environment that values both professional and human skills, gives purpose to work and offers internal career opportunities.
We are committed to ensuring the safety, engagement and well-being of our teams.
Implementation

Strengthen the culture of health and safety risk prevention at work (near misses, psycho-social risk prevention, trainings)

Started

Create a “Novae Academy”, a training and innovation centre

To be started

Adapt requirements regarding working hours and the range of social benefits to offer more flexible conditions

To be started

Allow everyone to dedicate work time to company projects

Started
2030 objectives
60%

of employees have participated in at least one company project during the year (social action, producer visits, cross-functional projects)

2025
New indicator
2026
2027
2028
2029
2030
65%

internal promotions among the company’s new hires

2024
65%
2025
2026
2027
2028
2029
70%

of unique employees have participated in at least one in-person training session during the year

2024
66%
2025
2026
2027
2028
2029
75%

average score obtained on the Occupational Well-Being Scale in employee surveys

2025
New indicator
2026
2027
2028
2029
2030

Taking care of our guests

Our beliefs

We want to facilitate access to responsible food and allow the customisation of meals for each of our guests, through communication that highlights the authenticity of our culinary offer
We are committed to making every meal a unique experience for our guests.
Implementation

Implement a restaurant reception program built around three dimensions: trained representatives, accessibility of the food offering and customisation options.

To be started
2030 objectives
25

of Net Promoter Score on average in our satisfaction surveys.

2024
25.8
2025
60.3
2026
2027
2028
2029

Focus on the projects carried out

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2024

Opening of “Le Spark” training restaurant

2024

Opening of “Le Spark" training restaurant

A teaching centre in partnership with the Office Cantonal de l’Emploi Genève (Geneva Cantonal Employment Office) and a step toward creating a Novae Academy dedicated to catering skills and values.

“Fourchette Verte Ama Terra" (Green Fork Ama Terra) label for a second Novae school restaurant

Requirements include ambitious criteria for local, seasonal products and vegetarian recipes.

A Novae restaurant wins the “A Table! Let’s Eat Local and Sustainable" competition prize

The prize recognises exemplary commitment to environmentally friendly dining.

EcoEntreprise Certification and Sedex SMETA Audit

Novae achieves the “Excellence” level in the EcoEntreprise frame of reference and becomes a member of the SEDEX platform.
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2023

Partnership with Table Suisse in the fight against food waste

2023

Creation of the first organic “légumerie" (vegetable processing facility) in French-speaking Switzerland

A tripartite project to promote organic food in collective catering.

MAYbe Less Sugar

Novae is a partner of this initiative, launched by diabèteVaud in collaboration with Unisanté, to promote less sugary diets.

New internal Code of Conduct

Distributed to all Novae teams, the code embodies our values of respect, benevolence, attentiveness and integrity.

Signing of the intersectoral agreement to reduce food waste

Annual measures are organised in all our restaurants, with best practices shared. Starting with our timeless “NoGaspi” concept !
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2022

Launch of the Eco-toque label for the first time in a restaurant

2022

Adoption of a Social Action Charter and creation of an employee volunteering program

Including solidarity meals, support for agricultural producers and integration efforts.

Completion of our first carbon footprint report

Updated regularly, it guides our climate strategy.

Eco-Toque label for sustainable food

Novae creates a unique label for a more sustainable and healthier dining offering, monitored and certified by the OIC (Organisme Intercantonal de Certification / Intercantonal Certification Body).

Our Fribourg restaurants sign the “Cuisinons notre région" (“Let’s Cook Our Region") Charter

They join our Geneva restaurants certified by GRTA in promoting ultra-local products.
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2021

2021

First sustainability report and CSR roadmap

The Novae News newsletter is launched to share our results transparently.

Sustainable training expands at Novae

E-learning modules, Climate Fresk, and Sustainable Food and Cooking are added to our training catalogue.

First “Fait Maison" ("Homemade") label certification

A recognition of our teams’ expertise, now extended to numerous Novae restaurants !
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