CULINARY – FOOD PREPARATION STANDARDS AND PROCEDURES

Version 1
Last Edit: February 2024

SUSTAINABILITY INITIATIVES FOR KITCHEN

Envi’s food philosophy needs to be transparent in everything we do in our culinary department, and that’s why
it’s essential to integrate into our practices.

 Eat With ENVI, our philosophy and approach to food and drink are based on guiding principles of local and
sustainable sourcing, natural ingredients, and a less is more approach. Each ENVI lodge will grow to produce on-
site for farm-to-fork dining and source responsible produce from local farmers, cultivated to our specifications.
 The culinary team at ENVI always focuses on freshness – a cleaner and more straightforward approach to
preparation, focusing on quality, balance, and whole fresh food made from scratch. Our team should avoid
processed foods, and additives (e.g., flavor enhancers, artificial colors, flavors, preservatives) and offer a range of
options free from common food allergens such as dairy and gluten.
 Ethical sourcing is essential to ENVI, which is why our purchasing teams carefully curate the most sustainable
products and ingredients through their relationships with local farmers, producers, and suppliers. Palm oil and soy
plantations are responsible for deforestation in many countries worldwide, impacting climate, environment, and
biodiversity. The quality of soy is also a concern as most soy is genetically modified.
 ENVI adheres to the highest ethical standards on caring for livestock, follows a “no-take” list of at-risk seafood
species, and is committed to local and seasonal sourcing of produce. All our lodges build close relationships with
local farmers and suppliers, who share the same commitment to responsible sourcing and seasonality.
 To understand the priorities in service of clean, safe, and quality food and the living humans, plants, and animals
that make it possible is to see the system as a whole. Farm-to-table implies just this: that integrity and
sustainability have been held throughout the food’s journey. In meat, this relates to the animal’s life, death,
butchery, and cooking.
 It is essential for the Culinary team at ENVI that animals are raised in living conditions accommodating their
natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered
antibiotics or hormones.
 ENVI adopts a philosophy of Zero Waste, which entails upcycling materials for innovative reuse and producing
materials on-site to reduce transportation-related impacts. For example, repurposes materials for spa and room
amenities, while landscaping waste could be fed to milk-producing livestock. Spent glass bottles can be
transformed into decorations, ornaments, and many other uses around the Lodge, and food waste is composted and
used to fuel the organic garden
 Each ENVI Lodge produces high-quality drinking water in its reverse osmosis water plant and bottles it in a glass
bottle. It is not only eco-friendly but also body-friendly, as eradicating microplastics ensures the absolute best
water quality. Wastewater is treated with zero discharge, while grey water is recycled and used for irrigation
around the Lodge.
 All cleaning products to be eco-friendly and approved by ENVI sustainable committee or the Greenkeeper at the
Lodge

STANDARD

Meat must be handled and stored according to the highest hygiene standards, and the meat portions in dishes are consistent
in quality and size.
Note: ENVI adheres to the highest ethical standards on caring for livestock, follows a “no-take” list of at-risk species, and is
committed to local and seasonal produce sourcing. All our lodges build close relationships with local farmers and suppliers,
who share the same commitment to responsible sourcing and seasonality.
It is essential for the Culinary team at ENVI that animals are raised in living conditions accommodating their natural
behaviours (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or
hormones.

PROCEDURE
 01. Beef

 Meat represents the most expensive food item in the kitchen. Special care is required to minimize waste.
 Accurate and consistent portion control is an absolute must in butchering.
 Reducing waste shows honesty, efficiency and care in our relationships, and we offer consistency in our service
delivery.
 Ensure that all selected meat cuts are correctly prepared, stored, and served according to standard hygiene
procedures and quality selection criteria and requirements.
 Each type or cut must also conform and be consistent with all pertinent standard recipe instructions.
 All portioned meat has to be packed in vacuum bags.

Cuts of beef for standard mise en place must be prepared as follows:

Beef fillet Slice-trimmed (fat, skin, and other tissue-free) beef tenderloin in sizes according to recipe
(TENDERLOIN) requirements.

Ribeye steak Cut slices of the rib part according to the weight required by the recipe (with or without
bone)