{"id":1640,"date":"2022-04-23T13:14:31","date_gmt":"2022-04-23T10:14:31","guid":{"rendered":"https:\/\/leeresto.ee\/?page_id=1640"},"modified":"2026-07-27T14:02:24","modified_gmt":"2026-07-27T11:02:24","slug":"sustainability","status":"publish","type":"page","link":"https:\/\/leebrasserie.ee\/en\/sustainability\/","title":{"rendered":"OUR ROLE IN PURSUING SUSTAINABILITY"},"content":{"rendered":"\n<br>\n<p style=\"font-weight: normal; font-size: 23px; text-align: center;\">At Lee, we recognize that the private sector of gastronomy has a history of unsustainable practices,\nand the pandemic has shown us that things need to change.<\/p>\n<br>\n\n\n\n    <div id=\"text-columns-block-block_999ac6006acd54d0433f52cbb762c6b1\" class=\"text-columns-block\">\n        \n       <div class=\"row\">\n                                                               <div class=\"col col-md-6 col-12\">\n                        <p>Though we don\u2019t necessarily think that sustainability is the best word to describe what we are doing at our restaurant, we believe it is our responsibility to look for ways to better serve our team, our guests, our community, and the environment.<\/p>\n<p>Our priorities have always been relationships first. Whether it\u2019s building deeper connections with our suppliers or sharing our story with our guests, we believe that the human connection is a powerful tool to inspire, learn, and grow together. We invest deeply into our staff, through leadership courses, in house mentorship programs, and a hands on management team. Providing fair wages and a comfortable work environment are base level expectations we have for ourselves.<\/p>\n<p>Being involved in our community is also important, as we believe we are in a fortunate position to have the resources to give openly with both hands. We do our best to work with different organizations around Tallinn to help those who are less fortunate. We also want to support the Estonian food system, buying from local and small scale farms and producers whenever possible.<\/p>\n                    <\/div>\n                                                                                <div class=\"col col-md-6 col-12\">\n                        <p>Our core mission with our food is to showcase Estonian ingredients at the centre of the plate. We also take part in Estonia\u2019s Green Tiger initiative, doing our part by collaborating in creating a video series where we demonstrate how to utilize some common leftovers in the household kitchen.<\/p>\n<p>Finally, our kitchen is working hard to minimize the waste it produces. Minimizing or reusing single use plastic, as well as utilizing byproducts from ingredient preparation are high on our priority list. Turning bread ends into misos, preserving lemon peels and rinds, or even just using more of the vegetable in the final dish (such as peels, and stems) are ways that we try to throw away less. We also have strict protocol for our bio waste, and are proud to take part in our country\u2019s initiative to turn our bio waste into fertiliser. <span id=\"m_-2524211493586657127docs-internal-guid-e876d86e-7fff-e009-872d-df546d73d6be\">In regards to our energy consumption, our entire restaurant works 100% on solar, wind, and hydro energy.<\/span><\/p>\n<p>We recognize that we have a long way to go, but we believe that walking this path will lead to a more creative and inviting experience for our guests. As we explore further in this journey, we hope that you will follow along, and please feel free to touch base with us if you have any suggestions.<\/p>\n                    <\/div>\n                                   <\/div>\n\n           <\/div>\n","protected":false},"excerpt":{"rendered":"At Lee, we recognize that the private sector of gastronomy has a history of unsustainable practices, and the pandemic has shown us that things need to change.","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":2,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1640","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>OUR ROLE IN PURSUING SUSTAINABILITY - Lee brasserie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/leebrasserie.ee\/en\/sustainability\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"OUR ROLE IN PURSUING SUSTAINABILITY - 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The private Scottish room can comfortably accommodate 14 guests but it\u2019s not unusual to see 20 friends sharing the table. The main dining room can host a memorable event for up to 50 guests. We offer special menus by reservation for larger groups starting from 10 guests."}]},{"@type":"MenuSection","name":"3-course menu","hasMenuItem":[{"@type":"MenuItem","name":"Starter Trout rillette, pickled apple, dill oil, brioche Main course to choose from: Option I: Duck confit, Kongo Farm cabbage, duck jus\u2019 Option II: Pike-perch fillet, dashi-infused leek, mussel sauce, trout roe, chives Dessert Plum, honey caramel, almond, gingerbread ice cream (price includes tap water, coffee \/ tea, sourdough, butter) *For the three-course menu, each guest receives an individual main course. Please provide the exact number of each main course selection at least 48 hours in advance.","offers":{"@type":"Offer","price":"49","priceCurrency":"EUR"}}]},{"@type":"MenuSection","name":"Lee experience","hasMenuItem":[{"@type":"MenuItem","name":"We believe sharing food is a great way to nourish and build relationships with each other. To enjoy the bounty of flavours we have to offer, the Lee experience gives you a chance to share 6 different dishes. Sourdough, caramelized onion butter Appetizers shared on the table: Cauliflower, kombu-yuzu sauce, tarragon, chili oil Trout rillette, pickled apple, dill oil, brioche Beef tartare, roasted onion mayonnaise, fermented chili sauce, potato crisps Main course shared on the table: Pike-perch fillet, dashi-infused leek, mussel sauce, trout roe, chives Beef tenderloin, porcini butter, warm salad, beef jus\u2019 Individual dessert: Plum, honey caramel, almond, gingerbread ice cream *For the Lee experience, we can accommodate special dietary requirements and allergies. Please inform us of these at least 48 hours in advance.","offers":{"@type":"Offer","price":"65","priceCurrency":"EUR"}}]}],"url":"https:\/\/leebrasserie.ee\/en\/food-wine\/menu\/"}}]}},"_links":{"self":[{"href":"https:\/\/leebrasserie.ee\/en\/wp-json\/wp\/v2\/pages\/1640","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/leebrasserie.ee\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/leebrasserie.ee\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/leebrasserie.ee\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/leebrasserie.ee\/en\/wp-json\/wp\/v2\/comments?post=1640"}],"version-history":[{"count":5,"href":"https:\/\/leebrasserie.ee\/en\/wp-json\/wp\/v2\/pages\/1640\/revisions"}],"predecessor-version":[{"id":3117,"href":"https:\/\/leebrasserie.ee\/en\/wp-json\/wp\/v2\/pages\/1640\/revisions\/3117"}],"wp:attachment":[{"href":"https:\/\/leebrasserie.ee\/en\/wp-json\/wp\/v2\/media?parent=1640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}