June 18^th is Sustainable Gastronomy Day. To celebrate this, Campanile will highlight sustainable gastronomy during the entire month of June.

This occasion will allow us to continue to reinforce the idea that dining is a keystone in the Campanile experience all while strengthening our restaurants’ environmental commitment. This event, which will take place during a high-occupancy period, will also be an opportunity to offer a never-before-seen experience to our customers and increase on-site dining.

On Campanile’s menu:

1. Breakfast that is good for both you and the planet:

• Seasonal products
• Regional products
• Food presentation that limits the use of single-serving plastic
• Policies to limit food waste through our committed partners

2. At noon and in the evening: dishes that are as delicious as they are sustainable, using grains, pulses, fruits and seasonal vegetables as a base.

3. Games during mealtime to inform our customers about sustainable cuisine.