ESG & Sourcing

01 Our approach

Momo Crown is a chef-led food brand, made in-house and quality-first, carrying Himalayan warmth and Asian craft to a global table. That vision gives us a reason to consider how our food is sourced, how people are treated and how resources are used.

ESG means environmental, social and governance. For us, these principles are intended to guide practical decisions across ingredients, packaging, our kitchens and supplier relationships.

These are expectations for our decisions and the relationships we seek to build. Progress depends on putting them into practice, reviewing concerns and being specific about what has been achieved.

02 Ingredients & provenance

Our sourcing priorities begin with food safety, suitability for the dish, consistent quality and reliable information about the ingredient. Taste and craft sit alongside the responsibility to understand what we buy.

• Know the source. Seek clear supplier details, ingredient specifications and origin information appropriate to the product.
• Consider the season and region. Explore regional and seasonal options where quality, safety, availability and the needs of the recipe support them.
• Look beyond distance. Consider production, storage, transport and waste when assessing environmental impact.
• Ask about animal welfare. For animal-derived ingredients, seek lawful sourcing and relevant information about welfare and handling practices.

Our Himalayan inspiration describes our culinary identity. Ingredient provenance is specific to the product and supplier, and any origin or certification claim should make that scope clear.

03 Supplier expectations

We seek partners who share a respect for quality, people and honest business. Our expectations provide a basis for supplier conversations, selection and follow-up:

Product integrity

Accurate specifications, ingredient and allergen information, appropriate quality controls, and clear notice of changes that could affect a product.

Traceable supply

Relevant origin, batch and delivery records, with the ability to support enquiries, investigations or a product withdrawal when needed.

Lawful operations

Applicable registrations and permissions, respect for labour and environmental requirements, and truthful commercial documentation.

Evidence & openness

Support for claims about origin, materials or certification, and a willingness to explain gaps and work on corrective action.

The level of review should reflect the ingredient, location and potential harm involved. A supplier declaration can inform a review; further evidence or checks may be needed to understand a significant risk.

When a concern arises, our intended approach is to establish the facts, address immediate risks and agree appropriate corrective action. Serious or unresolved concerns may require a pause or an end to sourcing, with attention to the people affected.

04 Food safety & traceability

Food safety is fundamental to responsible sourcing. Our expectations include suitable ingredients, appropriate storage and handling, reliable allergen information and records that help identify the source of a product.

Our traceability priority is practical: connect a delivered ingredient to its supplier and relevant batch or delivery information, and retain enough information to investigate a concern and support action when needed.

For guests with an allergy or intolerance, the relevant information is the current information for the specific dish and serving outlet. Contact the outlet before ordering to discuss ingredients and preparation.

A sourcing principle or environmental objective never replaces food-safety obligations.

05 Environment & resources

Our environmental priorities focus on decisions within the everyday life of a kitchen. We want to understand where resources are used and where practical changes can make a meaningful difference.

• Food waste. Improve planning, purchasing, stock rotation and preparation quantities. Use waste records, where available, to understand causes before choosing a response.
• Energy. Consider equipment suitability, maintenance and operating habits, while preserving the temperatures and conditions needed for food safety.
• Water. Look for avoidable losses and efficient use in cleaning and preparation without compromising hygiene.
• Materials. Consider durability, reuse where safe, repair and suitable waste collection when choosing supplies and equipment.

Safe handling remains essential when considering surplus food. Any redistribution arrangement would need suitable partners, clear responsibilities and appropriate food-safety controls.

These priorities describe areas for improvement. Any claim about a reduction in waste, energy use or emissions needs a defined baseline and comparable measurements.

06 Packaging with purpose

Packaging needs to protect the food, support safe transport and suit the way a meal is served. Our aim is to consider material use and disposal alongside those essential functions.

Our priorities are to avoid unnecessary components, assess suitable material alternatives and give clear disposal guidance supported by the actual packaging specification.

Recycling and composting depend on the material and the facilities available where the packaging is discarded. A compostable item may require industrial processing. Any such claim should explain the conditions needed for the stated benefit.

Please follow the instructions for the specific item and the rules of your local collection service. Ask us if a packaging label or disposal instruction is unclear.

07 People & communities

The warmth of hospitality comes from people. Our social priorities are respectful workplaces, safe conditions, fair treatment and opportunities to develop skill.

• Dignity at work. Expect freedom from harassment, discrimination, forced labour and child exploitation, together with respect for applicable employment rights.
• Fair working conditions. Expect lawful pay and working hours, attention to health and safety, and respect for workers’ rights to organise where protected by law.
• Skills and opportunity. Support the development of kitchen craft, food-safety knowledge and service skills as the business grows.
• Local relationships. Explore meaningful opportunities with regional producers, service partners and community organisations.

These expectations also inform the supplier relationships we seek. A community project, donation or partnership should be described with its actual participants, scope and contribution when one is announced.

08 Governance & trust

Good intentions need clear decisions and accountability. Our governance priorities are honest purchasing, accurate records, appropriate oversight and a fair response when concerns are raised.

• Integrity. Expect business decisions to be free from bribery and improper influence, with conflicts of interest disclosed and addressed.
• Clear ownership. Define who is responsible for supplier decisions, food-safety concerns and the evidence behind public claims.
• Useful technology. Use technology thoughtfully to support records, planning and traceability, with appropriate human review.
• Concerns and learning. Encourage concerns raised in good faith, fair review and action proportionate to the issue, without retaliation.

Responsible use of information also matters. Our Privacy Policy explains the broader handling of personal information and how to raise a privacy enquiry.

09 Progress & evidence

Meaningful progress starts with dependable information. The areas below describe the evidence we would look for before publishing a progress update.

Sourcing

The suppliers or ingredients covered, the information reviewed and any important gaps in traceability or assurance.

Food waste

The locations, period, waste categories and measurement method, with a consistent basis for comparing changes.

Packaging

The specific items and materials involved, the change made and the collection or processing conditions relevant to disposal.

Energy & water

The sites and period included, the source of the records and context such as changes in operating hours or meals served.

People & partners

The scope of an initiative, participation or coverage, and the difference between an activity completed and an outcome demonstrated.

Any future target should identify its baseline, scope, timescale and method. A certification should identify the issuer, validity and the product, site or activity it covers.

The principles on this page do not establish that a particular product is certified or that a measured environmental benefit has already been achieved. We welcome questions about the evidence behind a specific statement.