Alma not only devotes a great deal of attention to the variety and taste of their dishes, we also ensure good quality control in nutrition, hygiene and care for the environment. These are aspects which are sometimes less prominent, but at Alma we think they are just as important as taste and variety.

Nutrition

Naturally, we attach great importance to healthy food. Of course, it is up to you to choose between those greasy fries or a healthy serving of brown rice. Our responsibility is to see that there is always a choice from a varied assortment of dishes, since variation is the key to a healthy and nutritious diet. Every day we do our best to provide you with the following:

- Plenty of fruit and vegetables, with a salad bar and at least one vegetarian dish
- Not just the world-famous Belgian fries, but a choice of potatoes, rice and pasta
- Fryers that use vegetable-based oils
- Cream sauces prepared using cholesterol-free cream
- As much variation as possible in all the meals we serve

Hygiene

At every step of the food preparation process, from purchasing to cooking to serving, we strive to maintain the highest standards of hygiene.

At home you can maintain hygiene by following a few simple rules of thumb. In the Alma restaurants, where 6000 meals are prepared and served daily, the issue is a bit more complicated.

- through application of the HACCP procedure, the risk of infectious bacteria is kept to an absolute minimum. These procedures deal with more than washing hands and cleaning equipment thoroughly. All critical points, such as the temperature of the materials received and the cooling cells, are continually checked and measured. If anything does go wrong, immediate intervention is guaranteed.
- though an HACCP procedure is required by law, Alma has opted to have its system independently certified twice a year. Since 1999, Alma has an HACCP certificate issued by Lloyd’s Register.

Care for the environment

Alma attaches great importance to environmental concerns in all facets of its activity. Water management and waste management are the prime aspects of Alma’s environmental policy.

The largest consumers of water are the dishwashing facilities. A great deal of water can be saved through proper organization of the dishwashing service. The use of detergents conforms to the environmental legislation and is controlled by an automatic dosage system.

We do our utmost to limit the amount of garbage produced, and since 1996 the garbage is separated into glass, paper/cardboard, cans, used oil, compostable waste, dangerous or poisonous waste. These are then sent for recycling, while all the unrecyclable waste is declining every year.

In 1997, 280 tons of kitchen waste was collected; in 2002, 214 tons. This amounts to an average of 150 grams per meal, 50 grams derived from food preparation and 100 grams left on the plate. In order to keep the amount of waste under control, we gear portion sizes to the average appetite. If you are a big eater, do not hesitate to ask for more.