{"id":1992,"date":"2026-03-07T11:06:24","date_gmt":"2026-03-07T11:06:24","guid":{"rendered":"https:\/\/haplea.ro\/?p=1992"},"modified":"2026-08-24T22:47:47","modified_gmt":"2026-08-24T19:47:47","slug":"sustenabilitate-pana-la-ultima-portie","status":"publish","type":"post","link":"https:\/\/haplea.ro\/en\/blog\/sustenabilitate-pana-la-ultima-portie\/","title":{"rendered":"Sustainability down to the last bite"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">One of the most visible examples is <\/span><b>Haplea Hour. <\/b><span style=\"font-weight: 400;\">Every day, between 8:00 PM and 8:45 PM, the dishes remaining in our locations are offered at a <\/span><b>50% discount<\/b><span style=\"font-weight: 400;\">. 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 \u2014 they know exactly when to come and what they will find.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><i><\/i><\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>La Haplea, sustenabilitatea \u021bine de organizare \u0219i de deciziile luate \u00een fiecare etap\u0103 a zilei. Totul \u00eencepe diminea\u021ba, la ora 5, c\u00e2nd echipa intr\u0103 \u00een buc\u0103t\u0103rie \u0219i \u00eencepe preg\u0103tirea. Legumele sunt cur\u0103\u021bate \u0219i tocate, carnea este por\u021bionat\u0103, iar preparatele sunt g\u0103tite pentru ziua \u00een curs. \u00cen jurul orei 10, totul este deja preg\u0103tit \u0219i pleac\u0103 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":1982,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[28],"tags":[],"class_list":["post-1992","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sustenabilitate, p\u00e2n\u0103 la ultima por\u021bie | Haplea<\/title>\n<meta name=\"description\" content=\"Cum reducem risipa alimentar\u0103 la Haplea: g\u0103tit zilnic de la ora 5, por\u021bii calculate \u0219i Haplea Hour \u2014 preparatele r\u0103mase, la 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