At Haplea, sustainability is about organisation and the decisions made at every stage of the day. Everything starts in the morning, at 5 AM, when the team enters the kitchen and begins preparations. Vegetables are cleaned and chopped, meat is portioned, and the dishes are cooked for the day ahead. By around 10 AM, everything is ready and on its way to our locations.

This way of working allows clear control over quantities and over the ingredients used. We cook for the day at hand, and the flow is built so that every dish reaches our locations in the right form for serving.

One of the most visible examples is Haplea Hour. Every day, between 8:00 PM and 8:45 PM, the dishes remaining in our locations are offered at a 50% discount. It is a concrete way of managing food waste and making room for the dishes cooked the next day. At the same time, it is a moment our guests know well — they know exactly when to come and what they will find.

Choosing the ingredients is just as important. Vegetables are used fresh, and the meat is Romanian, sourced from local and regional suppliers. Partnerships are built for the long term, and supply is organised so that raw ingredients reach the kitchen constantly, in good condition.

There is also a seasonal side to our preparations. Every year we prepare large quantities of pickles and other products that go into the menus over the long term. These are made in an organised way, based on the kitchen's real needs.

In parallel, there is an internal verification system that tracks how processes are followed. Checks are carried out using the same criteria applied by the competent authorities and cover every stage, from production to serving. This system works as a continuous audit and helps maintain a constant standard.

All of these come down to the same principle: clear organisation, using resources properly, and a workflow that repeats every day. At Haplea, sustainability is part of how the entire system is built.