Animal welfare is important to us and our customers. We are committed to working towards selling only free range pork, chicken & eggs by mid-2019.
Each year, we divert 62,400 kilograms of recyclables from landfill.
Each year, we divert 9,984 kilograms of organic waste from landfill.
Each year, we save 5,304 containers from potentially going to landfill.
We offer 1 product that was sustainably caught/farmed.
We offer 1 product that was organically grown or produced from crops grown organically.
We offer 16 products that are made in New Zealand.
We offer 1 mains dish that is vegan.
We offer 1 dish that uses animals who avoided factory-style farming.
OUR SUSTAINABILITY JOURNEY
"I’m very happy to be working at HAN as I’m quite proud of using great suppliers for our menus. HAN is really focusing on high quality & organic ingredients. Personally, I feel like I can contribute some good things to human being & environment.”
- Geon Woo Lee (Kevin Lee), Sous Chef
“Working at HAN, I have realised that they are very focused on customer service and satisfaction, but at the same time, they also care about the environment and about being sustainable. I have a passion for the hospitality industry, but I have also realised that many restaurants are not very concerned about their impact on the environment. I enjoy working at Han restaurant because we are very conscious about this and we work hard to limit and control our environmental footprint as best as we can”
— Andres Pinzon, Restaurant Manager
Our environment is as important as ourselves!
HAN considers what we sell and what we produce. We care about people & planet, not just business itself. Sustainability is an important consideration when we’re putting together our business strategy - as is the Rise Strategy. The Rise is as pat of a community of conscious business that strive for social and environmental responsibility.
One of the practices we’re most proud of is the fact that we only use paper straws for our drinks! We also use free-range pork, and we have pledged to commit to even more free-range products by mid-2019. We’re also doing proper recycling and composting, and being careful to choose the right suppliers who are doing good too.
Our employees seem to understand what we practice at HAN and why we make the sustainable choices that we do. They are proud that we’re part of this movement of businesses doing good and being better!