Owners of Glasgow’s Mharsanta and Van Winkle restaurants give Glasgow Convention Bureau their insights on how they plan to ‘build back better’ as a business and take positive steps to be more sustainable, while working with city partners to provide unique experiences for delegates.
A time for change
We are very aware of the importance of sustainability and the impact our business will have on future generations.
The year of COP26, the UN Climate Change Conference, has brought this into sharp focus for us, as the event takes place in the city and two of our venues, Mharsanta and Van Winkle, are Glasgow businesses.
It is time for us to be forward thinking and do our bit to help Glasgow and Scotland thrive.
Local produce and sustainability plans
Our Ethos and USP has always been to use locally sourced and produced food and drink within our venues, and we already have a policy in place to buy Scottish and local produce where possible.
Scotland has a great natural larder, and these local suppliers are what we base our menus on, including Macsweens Haggis, The Fish People, Rodgers the Butchers, Braehead foods, Graham’s Dairy, Tennent’s and Innis & Gunn.
Via Zero Waste Scotland we are currently undergoing an energy audit across our venues with Resource Efficiency Scotland and GSM associates. Internally, we already use smart meters and energy efficient lighting within the buildings. We optimise our refrigeration systems within our kitchen and bar areas and encourage our staff to follow simple measures that save on energy, for example ensuring all non-essential lighting is switched off at night and ways in which we can improve on our heating and cooling costs.