SaladStop! Group Launches First Net Zero F&B Store

By Chong Seow Wei

This marks the start of the company’s mission to make all of its new and existing outlets achieve zero emissions by 2030

Tatler Asia
Cover  Adrien Desbaillets co-founded SaladStop! in 2009 with his father Daniel (Photo: Darren Gabriel Leow)

After two years in the works, the first Net Zero store by sustainable and healthy food chain SaladStop! Group has finally opened in Singapore. The outlet is also the first F&B store to be certified Net Zero across Southeast Asia. 

The launch represents the first step by the group to achieving its goal of reducing the emissions of all its new and existing SaladStop! Group outlets to zero by the year 2030. 

In a statement, Adrien Desbaillets, the co-founder and CEO of SaladStop! Group, said, “By evolving our business strategy to include Net Zero, we are transforming our governance and processes, making sure we have the right structures in place to not only monitor progress but make long-term decisions about our future. This new strategy is changing how we allocate capital and build a long-term sustainable brand that consumers love, further propelling our vision to become the first Asian F&B chain to achieve Net Zero across all new and existing outlets.”

Since Desbaillets started SaladStop! in 2009 with his father Daniel, the company has served over 69 million customers in 11 cities across the world. It most recently raised about US$9 million in Series B funding led by Temasek Holdings.

For its newest store to achieve Net Zero status, SaladStop! partnered with enterprise software company Unravel Carbon, co-founded by Gen.T honouree Grace Sai, to perform a full carbon assessment. This included calculating the store’s estimated operational emissions per year in comparison to existing SaladStop! Stores and industry averages, as well as emissions associated with its ingredients, packaging and more, before identifying methods to reduce these emissions as much as possible. The remaining emissions are then negated using high-quality offsets.

The company will continue to monitor its emissions through regular checks and reports.

The outlet was also designed consciously with the help of Pomeroy Studio, founded by architect Jason Pomeroy. On the exterior and interior, sustainable materials were used, including upcycled logs for furniture and recycled plastics for wall tiles. 

Customers doing takeaway can also use eco-friendly reusables available on site, while food deliveries from the store will only be done by foot or bicycle. And with all of its food waste, SaladStop! will convert them into fertiliser on-site using a biodigester by Westcom Bio-Tech. 

SaladStop!’s Net Zero outlet is located at CapitaSpring Building, which has a BCA Green Mark Platinum certification for its energy saving efforts.

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